This is an SCD-friendly cheesecake recipe that uses SCD-style yogurt and farmer's cheese. I finally made this cake after waiting a few years, and it was well worth the wait. It is of course not the same exact texture as a traditional cheesecake, but it comes very close and is a delicious SCD-legal version. I am thankful for it because cheesecake is one of my favorites and I have missed it these past couple years. Ingredients: Crust: 1 cup whole raw almonds 1/4 cup butter 1/3 cup honey 2 tsps. vanilla extract Filling: 3 eggs 1/3 cup honey 1/2 cup homemade yogurt 2 cups farmer's cheese (uncreamed dry curd cottage cheese) 2 tsps. vanilla extract 2 tsps. grated lemon rind Topping: About 1-2 cups in total of fruit: Strawberries Blueberries Blackberries Raspberries Black Raspberries Peach Honey Water (to prevent scorching and to help create a saucey consistency) Steps: Crust: 1. Use a blender or food processor to coarsely chop the nuts. It should only take a few seconds. You do not want to overdo it or you will get a flour-like texture, which is not what you want for this recipe. 2. Place the chopped almonds in a bowl and set them aside. 3. Put the butter, honey and vanilla in the blender or food processor, making sure that they are all at the bottom before you turn it on. 4. Process for about 30 seconds until the ingredients are whipped. 5. Transfer the mixture to the bowl containing the chopped nuts and blend it all thoroughly with a rubber spatula. 6. Spread across the bottom and up slightly onto the edges of a loaf pan. 7. Bake at 375 degrees F until golden brown. 8. Let it cool. Filling: 1. Place all ingredients in a blender or food processor. Make sure to put the eggs in first so that the blades will turn freely. (This can also be done with an immersion blender.) 2. Blend until smooth, stopping, if necessary, occasionally to push the ingredients down, scraping the sides of the container with a rubber spatula. 3. Pour into the loaf pan. 4. Bake in oven at 350 degrees F for about 40 minutes or until the edges are brown. 5. Cool and refrigerate. Topping: 1. Chop all the strawberries and peaches and add these, along with the other berries into a small sauce pan with some water to prevent scorching and honey to taste. 2. Cook for several minutes until it has reached the desired consistency. 3. Spoon onto the top of each slice of cheesecake before it is served. Variations: Use different kinds of fruit for the topping, whatever is in season or is a personal favorite of yours or whoever you are making the cake for! Cooked apples with cinnamon would be a good fall flavor option for instance. This recipe can be made without the crust, just utilizing the filling recipe, if desired. Alternatively, the crust recipe can be used to just make cookie crisps.
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