I like cheesecake, but have realized that every “normal” recipe contains wheat flour. And then, there’s the crust, which is made with Graham crackers–wheat again! We had a couple from church over last week to share dessert with us, and David requested cheesecake. I decided I was going to find a recipe of cheesecake I could eat too. And, I did! I found it here and was so excited!!!!! The cheesecake was DELICIOUS!!!! Honestly, you could NOT tell it was paleo, not made with Graham crackers, and the taste and texture were just like any other cheesecake you would eat. It was so good! I have to share it with you because, well, it just wouldn’t be right NOT to! I hope you make this, it truly is a great cake, even if you CAN eat wheat/gluten. Enjoy! We sure did!
1 1/2 cups almond meal
1/4 cup butter (or chilled ghee or coconut oil)–I used butter at room temp
1 Tbsp cocoa powder
1 Tbsp coconut crystals (I used plain white sugar)
Dash of salt
6 oz unsweetened chocolate, chopped small
24 oz cream cheese
1 cup coconut crystals (again, I just used sugar)
3 large eggs
3 large egg yolks
7 oz container of Greek style yogurt, plain
1/2 tsp cocoa, dissolved in 1 Tbsp hot water
1 tsp vanilla extract
Sauce: (I didn’t make the sauce, I made a raspberry sauce instead)
1. Preheat oven to 350 F.
2. To make the base, in a food processor combine the almond meal, butter, cocoa and coconut crystals until it makes damp, clumping crumbs; tip them into the 9″ springform pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling. Put a kettle on to boil.
3. Melt 6 oz of the unsweetened chocolate either in a microwave or double boiler, and set aside to cool slightly.
4. Beat the cream cheese to soften it, then add the coconut crystals, beating again to combine. Beat in the whole eggs, then the yolks, Greek yogurt, cocoa dissolved in hot water, vanilla an melted chocolate; mix to a smooth batter.
5. Take the springform pan out of the freezer and line the outside with a good layer of plastic wrap, then another layer of strong aluminum foil over that (note: I was nervous about the plastic wrap, but it was totally fine!). This will protect the cheesecake from the water bath. Pour the cheesecake filling into the pan.
6. Fill a roasting pan (I used a cookie sheet with 1 in sides) with just boiled water to come about 1/2 way up the cake pan. This will keep the oven moist and prevent the cheesecake from cracking.
7. Bake in the oven for 45 min to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it. Peel away the foil and plastic wrapping and sit the cheesecake, in its pan, on a rack to cool. Put in the refrigerator once it is no longer hot, and leave to set, covered with plastic overnight. Let it lose its chill before unspringing the cheesecake to serve.