Cheesecake has got to be one of my favorite desserts. As a child, I was put off by the name - it's the same in German, and to my childish mind, eating a cake made of cheese didn't sound appealing at all. But once I tried it, I was hooked.
Since I am following the "Trim Healthy Mama" plan to get back to pre-pregancy weight, I wanted to come up with a version that was grain free (i.e. no graham cracker crust), and used only low glycemic sweeteners in moderate amounts, while not compromising taste. (Please note: I follow THM without using any of the funky "on plan" sweeteners.)
In addition, I did not just want to create a cheesecake substitute, but rather something that was delicious in its own right. A cheesecake that would convert those who were not yet fans of it.
Not to be singing my own praises, but this did come out pretty awesome, as confirmed by my ravenous in-home taste testers. It certainly doesn't taste like I am missing out on anything. The crust in particular was simply delicious. I like it better than the traditional graham cracker crust.
And - hold on to your hats - I even created a recipe card at the end of this post to make it easier to print the recipe. At least that's what I hope it will do. I am not exactly computer savvy, and if there is an easy recipe plug-in for Blogger, I have yet to find it, so I made a recipe card instead that can be printed as an image. Please share your feedback with me on this. Is this working for you? Does it help?
(THM, whole foods, grain and gluten free, paleo)
Pie Crust (adapted from the Coconut Pie Crust in this book, which I highly recommend)
3/4 cup blanched almond flour
3/4 cup shredded unsweetened coconut
1 tbsp coconut sugar
1/4 teaspoon sea salt
1/4 cup coconut oil
1 tsp vanilla extract
Preheat oven to 350 degrees.
Toast the coconut in a pan over medium heat until fragrant and just turning golden. It seems like this is an unnecessary step, but it really does bring out the flavors of the coconut so much more, and it only takes a few minutes during which time you can measure out the other ingredients.
Combine the almond flour, coconut, salt, and coconut sugar in a bowl; mix well.
If the coconut oil is solid, melt over low heat. Stir into dry mixture along with the vanilla extract.
Press the crumbly pie crust mixture into a 9-inch springform pan. Bake at 350 degrees for 7-10 minutes until crust is set and golden. Turn oven down to 325 degrees.
2 - 8 oz blocks of cream cheese at room temperature
1 tsp vanilla
1/2 cup raw, unfiltered honey (local is best)
For the filling, I just reused the bowl from the crust mix - it caused no issues whatsoever and saved a dish, so feel free to do the same :)
Beat all filling ingredients well until smooth (a stick blender works best). Pour over pie crust, and bake at 325 degrees for about 40 minutes until the middle is set.
Carefully remove cheesecake from oven, and allow to cool for 5 minutes. Then, carefully run a butter knife along the edge between the cake and the springform pan; then open the pan and remove the outer ring.
Cool the cheesecake to room temperature, then move to the fridge for several hours or overnight to set completely. Enjoy!
(Makes 8 servings. If you are following the THM plan, this is an S dessert)
And - another exciting techy update: I have simplified my blog address to www.stevenandersonfamily.com, which will automatically redirect you to my page on Blogger here.