All-Raw Cheesecake

Lemon Cheesecake

Lemon Cheesecake

By Cat, Feb 2008 (Photo, right, from Wikimedia Commons)

See also: 1. Berry Topping; 2. Blueberry Sauce; 3. Cakes & Tortes MenuOther sites: 1. Fine Cooking: Lemon Bar Cheesecake (2)

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.

All-Raw Cheesecake

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
  1. Process dates and almonds in food processor until they form a sticky mass.
  2. 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
  1. Lightly beat yolks and milk in 1-quart saucepan.  Sprinkle with gelatin and warm slightly until gelatin is dissolved.
  2. Combine cream cheese, honey and vanilla in food processor and process until smooth (or stir well),
  3. Add yolk mixture and process again until smooth.
  4. 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.
  5. Chill several hours before serving.

Serving Suggestions

  • Cut into thin wedges and top with fresh berries or berry sauce.  Garnish with a small dollop of whipped raw cream.


  1. Nourishing Traditions, by Sally Fallon with Mary G. Enig, PhD.
  2. Fine Cooking, Lemon Bar Cheesecake recipe (

About Cat

See my 'About' page
This entry was posted in Dairy, Dried fruit, Eggs, Flavoring, Nuts and seeds, Raw, Sweetener and tagged , , , , , , , , . Bookmark the permalink.