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Martin Berkhan's post got me seriously craving some cheesecake! http://www.leangains.com/2011/12/cheesecake-master-martin-presents.html I've browsed some of the paleo food sites and found a few recipes, but if I'm gonna indulge I wanna make sure I make it's worth it. Definitely has to be gluten free, other than that I'm open to splurge/binge. Any favorites? |
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Here you go - tastycakes: Filling 20 oz cream cheese softened 8 oz mascarpone cheese at room temperature - about 1 cup 3/4 cup sugar - coconut works nice 3 large eggs 1 teaspoon vanilla 1 teaspoon fresh lemon juice 1/4 teaspoon salt Top 1 cup sour cream 1/4 cup sugar or coconut sugar 1 teaspoon vanilla 1 teaspoon fresh lemon juice 1/8 teaspoon salt Crust 1 1/2 cups almond meal 2 -3 tablespoons sugar - yes coconut if you want 1/4 teaspoon salt 1/3 cup melted butter Make the Crust! Combine almond meal, sugar in a small bowl. Pour in melted butter and stir till just combined. Press into the bottom and up the sides maybe 1/2 an inch in your springform pan. Bake at 350 for about 10 minutes until golden and let cool for 30 mins. Make the filling! Beat cream cheese, mascarpone, and sugar in a large bowl with an electric mixer at medium high speed until fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition. Add vanilla, lemon juice, and salt and mix at low speed until combined. Pour into cooled crust and bake until cake is set and puffed around edge but still trembles slightly when pan is shaken gently, 25 to 30 minutes. Cool slightly in springform pan on rack, about 20 minutes. The cheesecake will set as it cools - leave the oven on. Make the top! Stir together sour cream, sugar, vanilla, lemon juice, and salt in a small bowl and spoon over cheesecake, spreading gently and evenly, leaving a 1/4-inch border around edge. Bake cheesecake until topping is set, about 10 minutes. Run a thin knife around edge to help prevent cracking - if it cracks don't worry - nobody really gives a shite if its tasty :) cool completely in pan on rack, then chill, loosely covered, at least 8 hours. You can throw fresh fruit on the side, too, if you want when serving. Berries, pom seeds, mint, etc. I like a little fruit as that little bit of fresh cuts the fat a bit. |
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I have'tn made this myself, just googled paleo+cheesecake. http://blog.modernpaleo.com/2010/06/no-sugar-cheesecake.html http://wellnessmama.com/3313/crock-pot-cheesecake/ http://fastpaleo.com/bavarian-apple-cheesecake/ And let us just call it gluten free cheesecake instead of a paleo one ;) |
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The crockpot one looks awesome but when I am in a hurry I just whip a small container of whipping cream, soften and mix in one container of cream cheese, sweetener of choice and a dash of vanilla. Sometimes I sweeten with low sugar jam- like mango or raspberry.
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Since I'm allergic to dairy, I'd be more inclined to do a raw version with less sweetener than this this one calls for... http://therawtarian.com/raw-cheesecake-recipe/ |
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Yes, rogue nutritionist gives good advice! The raw vegan crowd makes some awesome deserts that are often compleletly paleo (though still a treat with all the dates and nuts they use!) Or very moderately sweetened with maple syrup or agave (I sub with honey). I know they sell slices of cashew cheescake at whole foods that are ridiculously expensive, but very tasty. I get one every few months. There's some really fun raw vegan desert cookbooks you can get. My favorite is by Ani Phyo. |
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I was never a huge fan of cheesecake, so I didn't understand Martin so much. Then I discovered Swedish cheesecake. I now understand, its an altogether different animal. 5 eggs 2 cups cream 1/2 cup sweetener (I usually use honey, sometimes maple syrup if I want to change it up) 1/2 tsp almond extract 2 tsp vanilla extract 2 cups cottage cheese curds 1/2 cup almond flour (optional) Preheat Oven to 325f/160c Mix ingredients together (sometimes I add some almond flour here as Swedish recipes call for some flour) Pour into baking dish (I use a souffle dish) Bake about 1 1/2 hour |
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