The original recipe and inspiration was from Ingrid DeHart – her recipes are always healthy and delicious. Being me, I couldn’t help but change it up a bit to suit my tastes and preferences. This version has the least processed ingredients, while still showcasing the awesome tastes of fresh food. This, for me, is a MUST HAVE recipe that I will use over and over again. Hopefully it will tickle your taste buds as much as it tickles mine …
There are 2 versions of the crust as my husband and I couldn’t decide which one was best. Now YOU have to try it!
Even though there are 3 parts and it looks long, it took me less than 1/2 hour to put everything together. The hard part is waiting for it to set.
Razzle Dazzle Cheesecake
GF DF VEGAN PALEO
INGREDIENTS (please use organic whenever possible – your body will thank you)
CRUST (2 options)
- 3/4 cup shredded coconut (you can substitute coconut flour)
- 3/4 cup almond flour (or grind your own almonds in a food processor)
- 1 ½ tablespoons organic maple syrup
- 2 tablespoons coconut oil, expeller pressed refined, melted
- pinch of Celtic sea salt
Mix the coconut with the almond flour, maple syrup, coconut oil and salt together in a medium bowl. Line the bottom of a 7″ springform pan with parchment paper. Grease the sides with coconut oil. Press the crust onto the bottom. Chill while you make the filling.
OR … even simpler …
- 1 cup finely ground almonds
- 1/2 cup medjool dates, also finely ground
- pinch Himalayan or sea salt
Simply add all ingredients to food processor and grind until the mixture is fine crumbs and is starting to stick together. Press the crust onto the bottom of a lined 7″ springform pan . Chill while you make the filling.
The first crust is more like a traditional baked crust, while the second has a bit more crunch to it. They are both delicious!
- 1/2 cup coconut oil, melted
- 2 cups cashews, soaked for at least 4 hours or overnight
- 1/4 cup coconut cream or the top, solid part from a can of full-fat coconut milk that’s been refrigerated
- 1/3 cup maple syrup
- 1/2 cup freshly squeezed lemon juice* For just a hint of lemon use 1/3 c lemon
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- pinch of Himalayan rock salt, or other Artisanal salts
Melt coconut oil and set aside. Drain and rinse the cashews on a kitchen towel. Add to a food processor and process until it looks like a nut butter, scraping down the sides as needed. Add remaining ingredients, EXCEPT THE COCONUT OIL, process until smooth. While the food processor is running, stream in the melted coconut oil. Taste and add more sweetener or salt if desired. Pour over the crust. Refrigerate for at least 4 hours or until firm. If you’re in a hurry, place the pan in the freezer for an hour or two instead.
- 10 ounces fresh or frozen organic raspberries, 2 ¼ cup
- ¼ cup maple syrup*
- 1 teaspoon lemon juice*
- 1 tablespoon water
- 1 tablespoon psyllium husks
- 3 ounces fresh raspberries (optional)
*the sweetener or lemon may not be necessary if you’re using fresh raspberries. Taste!
In a saucepan over medium heat, stir the raspberries with maple syrup and lemon juice (if you’re using them). Heat the mixture to boiling, stirring often. Reduce heat. and simmer 3-4 minutes until the raspberries begin to break down. Keep stirring!. Add the psyllium and water. Mix well to dissolve into the simmering raspberry mixture. Stir and simmer over low heat for 3 minutes or until the mixture has thickened a bit. Remove from heat and let cool for 10 minutes or so. Spread the raspberry sauce over the top of the cooled cheesecake. Chill in the refrigerator for 1 hour.
This recipe is SUCH a taste treat, that I found it harder to wait for it to set the second and third times I made it. I’d love to hear how it turns out for you.
For more great recipes like this one go to Celebrations – Fresh and Delectable Recipes Your body will thank you!