It was C’s birthday and he desperately wanted a cheesecake, a non Paleo cheesecake to be specific! Soooooo I agreed, and I made it while everyone was out. I have made plenty of raw paleo cheesecakes in the past and I knew I wasn’t going to get that one passed him so I decided to give a baked non cheesecake a go….and success!!!! He didn’t even know until his older brothers pipped up and asked me, ‘Was there really cheese in that?’ Hope you enjoy it too!
- • 2 cups finely shredded unsweetened coconut
- • 1 cup raw sunflower seeds, finely ground
- • 1/4 cup coconut flour
- • 1/4 cup coconut oil, melted
- • 2 Tablespoons honey, melted (or 12 drops liquid stevia if cutting carb content)
- • 1 teaspoon Himalayan salt
- • 1/2 teasponn ground ginger
- • 1/2 teaspoon ground cinnamon
- • 2 cup raw cashews, soaked overnight
- • 1/2 cup full fat coconut milk
- • 1/2 cup honey, melted (or 25 drops of liquid stevia if cutting carb content)
- • 1/3 cup coconut oil
- • 1/2 tsp ground cinnamon
- • 1/2 Tablespoon apple cider vinegar
- • 1 teaspoon pure vanilla extract
- • 3 large eggs
- • the juice and zest of 1 lemon
- • 2 Tablespoons tapioca flour
- Line a 9” springform pan with baking paper.
- Add all the ingredients of the crust to your food processor and process on pulse until the mixture has the texture of coarse sand. Press at the bottom and side of the pan.
- Preheat the oven to 180 degrees Celsius.
- Rinse the cashews under running cold water and add them, along with the coconut milk to the bowl of your food processor. Process until real smooth and creamy, about 5 minutes.
- Add honey, coconut oil, salt, cinnamon, apple cider vinegar and vanilla and then resume processing until well combined, about 30 seconds.
- Throw in the lemon zest and juice and mix to combine; add eggs, one at a time, mixing for about 30 seconds between each addition.
- Finally, add tapioca flour and give your filling a final 30 second spin.
- Pour the filling into the crust base.
- Place the cheesecake in the oven on the centre tray and a large baking tray half filled with water on the bottom tray (helps keep the oven moist so your cheesecake doesn’t crack). Bake at 180 degrees Celsius for 20 minutes then reduce the heat to 150 degrees Celsius and bake for 1 hour further, or until the cake is cooked through (no longer wobbly when touched).
- Turn off the oven and crack the door open. Leave the cake in the oven, undisturbed, for about 1 hour, or until cool enough to be handled with your bare hands, and then slide it out of the oven.
- When the cheesecake is completely cooled, place it in the refrigerator until completely chilled, about 3-4 hours or overnight if possible.
- Garnish with a topping of your choice, fresh passionfruit, strawberries, chocolate drizzle, dusting of cacao….whatever your heart desires.
Yours in Health and Happiness
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© Jessica Rath