I know what you are thinking… Dr. Brown approved cheesecake?! Impossible! Well, let me assure you it is, in fact, possible. Using only real, non-inflammatory ingredients, Celia has managed to make a sheep yogurt-based cheesecake that is out-of-this-world. Make it for your next summer party… your guests will never guess its grainless, cow-dairy free, and only lightly sweetened with raw honey and pure maple syrup!
For the Crust:
- 1¾ c almond flour
- ¼ c hazelnut meal
- ¼ t baking soda
- ½ t nutmeg
- ½ t cinnamon
- 5 T pasture butter, softened
- ¼ c raw, local honey
- 1 egg
- 1 t vanilla
Preheat oven to 350 F. In a food processor add almond flour, hazelnut meal, baking soda, nutmeg, cinnamon and blend well.
In a separate bowl mix butter, egg, vanilla and honey. beat well.
Slowly add dry mix to wet mix and blend.
Line a 9 inch pie pan with parchment paper. Pour crust in. It will be a thick wet crust. Bake for 15-18 minutes until golden brown. Remove from oven and place in freezer to cool.
For the Filling:
- 1 c water
- 1 packet gelatin (grassfed)
- 1 T butter
- ½ t vanilla
- 2 T honey or maple syrup
- 2 c plain or vanilla goat or sheep yogurt
Heat 1 c water on stove top.
In a large bowl add gelatin, butter, vanilla and honey.
Stir in boiling water. Mix well and dissolve all gelatin crystals.
Add a couple pieces of ice to cool off just a bit.
Add yogurt and whisk. It will have a few lumps but they will work themselves through while whisking. Make sure the yogurt gel mixture is smooth and creamy and pour over cooled crust. Refrigerate a minimum 2 hours.
For the Topping:
- 2½ c fresh strawberry’s
- 1 T gelatin
- ½ c cool water
- 1 t Vanilla extract
- 2 T maple syrup
In a bowl, mix gelatin and ½ c water.
Add strawberries, place in a pot with 1 c water and bring to boil. Boil for 5 minutes or until strawberries loose most red color.
Strain gelatin mixture over bowl.
Whisk to remove syrup from strawberries. One syrup is removed, toss out the strawberries.
Stir in vanilla and maple syrup into strawberry gelatin mixture.
Chill mixture for 5-10 minutes. While its chilling, wash and cut up remaining strawberries. Place strawberries on top of cheesecake. Once gelatin mixture has cooled, bast over strawberries. Serve cake and keep chilled.
After being on vacation for the past week and indulging a bit more than usual, it was nice to be able to satisfy my sweet tooth while still getting back to my normal diet! Thanks, Celia… you’re the best!! For easy printing, click button below.
Til’ next week,
Paleo Strawberry Cheesecake
Author: Kristen Barkley
Recipe type: Desserts
Prep time:
Cook time:
Total time:
Serves: 8-12
Ingredients
Crust
- 1¾ c almond flour
- ¼ c hazelnut meal
- ¼ t baking soda
- ½ t nutmeg
- ½ t cinnamon
- 5 T pasture butter, softened
- ¼ c raw, local honey
- 1 egg
- 1 t vanilla
Filling
- 1 c water
- 1 packet gelatin (grassfed)
- 1 T butter
- ½ t vanilla
- 2 T honey or maple syrup
- 2 c plain or vanilla goat or sheep yogurt
Topping
- 2½ c fresh strawberry's
- 1 T gelatin
- ½ c cool water
- 1 t Vanilla extract
- 2 T maple syrup
Instructions
Crust
- Preheat oven to 350 F.
- In a food processor add almond flour, hazelnut meal, baking soda, nutmeg, cinnamon and blend well.
- In a separate bowl mix butter, egg, vanilla and honey. beat well.
- Slowly add dry mix to wet mix and blend.
- Line a 9 inch pie pan with parchment paper.
- Pour crust in. It will be a thick wet crust.
- Bake for 15-18 minutes until golden brown.
- Remove from oven and place in freezer to cool.
Filling
- Heat 1 c water on stove top.
- In a large bowl add gelatin, butter, vanilla and honey.
- Stir in bowling water. mix well and dissolve all gelatin crystals.
- Add a couple pieces of ice to cool off just a bit.
- Add yogurt and whisk. It will have a few lumps but they will work themselves through while whisking.
- Make sure the yogurt gel mixture is smooth and creamy, and pour over cooled crust.
- Refrigerate a minimum 2 hours.
Topping
- In a bowl, mix gelatin and ½ c water.
- Add 1 cup strawberries.
- Place mixture into a pot with 1 c water and bring to boil.
- Boil for 5 minutes or until strawberries loose most red color.
- Strain mixture over bowl and whisk to remove syrup from strawberries.
- Once syrup is removed, toss out boiled strawberries.
- Stir in vanilla and maple syrup into the gelatin mixture.
- Chill for 5-10 minutes.
- While its chilling wash and cut up remaining strawberries.
- Place on top of cheese cake.
- Once gelatin mixture has cooled, bast over strawberries.
- Serve cake and keep chilled.
