By Cat, Feb 2008 (Photo, right, from Wikimedia Commons)
I’m very particular about cheesecake. I don’t like the creamy, pudding-like kind at all, and will turn it down when offered. However, I do rather like the cakey kind, but can eat only a small serving, preferably with a berry topping and rich whipped raw cream as in this recipe.
I imagine this recipe has a pudding-like texture, since it is held together by gelatin; but the raw aspect appeals to me, so I’d like to give it a try one of these days.
This recipe is adapted from Nourishing Traditions, by Sally Fallon with Mary G. Enig (1). When heating the yolk/milk mixture to dissolve the gelatin,take care not to heat it too much. If above 110°F, the proteins will begin to denature and the enzymes will be deactivated.
I’ve not yet tested this recipe.
- Food Processor
- cake pan or springform pan
- 1-quart saucepan
- two large bowls
- 12 cups almonds (soaked and dried)
- 1 cup pitted dates
- Process dates and almonds in food processor until they form a sticky mass.
- Press into buttered pan to form a crust.
- 4 cups raw cream cheese, softened
- 4 eggs, separated, at room temperature
- 1 ¼ cups raw milk
- 2 Tbsp gelatin
- ½ cup raw honey
- 1 Tbsp real vanilla extract
- pinch Unrefined sea salt
- Lightly beat yolks and milk in 1-quart saucepan. Sprinkle with gelatin and warm slightly until gelatin is dissolved.
- Combine cream cheese, honey and vanilla in food processor and process until smooth (or stir well),
- Add yolk mixture and process again until smooth.
- Transfer to a bowl and place in refrigerator while beating egg whites with pinch of salt until stiff. Fold into cream-cheese mixture and pour into crust.
- Chill several hours before serving.
- Cut into thin wedges and top with fresh berries or berry sauce. Garnish with a small dollop of whipped raw cream.
- Nourishing Traditions, by Sally Fallon with Mary G. Enig, PhD.
- Fine Cooking, Lemon Bar Cheesecake recipe (inecooking.com/recipes/lemon-bar-cheesecake.aspx)