Sunday, April 28, 2013

Paleo Berry Cheese Cake

Paleo Berry Cheese Cake

Okay this one is a PITA and time consuming but will amaze you with the finished product...

Ingredients Cheese Cake:
Cashews Raw 3 1/2 cups *soaked
Agave/Honey 1 cup
Lemons 3 large fresh squeezed juice
Coconut Milk 1/2 cup full fat
Coconut Oil Organic 4 tablespoons
Vanilla 3 tablespoons
Sea Salt 1/2 teaspoon

Ingredients Crust:
Nuts 2 cups any kind; Almonds/Walnuts/Cashews
Dried Fruit 1 cup any kind; Dates/Raisins/Apricots
Coconut Oil Organic 1/4 cup
Vanilla 1 teaspoon
Sea Salt 1/2 teaspoon

Ingredients Berry Topping:
Berries 2 cups fresh
Agave/Honey 2 teaspoons
Lemon 1 fresh squeezed juice
Arrow Root Powder 1 tablespoon

Chop all Crust ingredients in food processor until beyond chopped point and will actually form a moist dough like formation. Press in bottom and up sides a little of 9-10 inch cheese cake spring pan then place in freezer for at least 10 minutes.

*Soak Cashews in water over night. Then drain Cashews and blend with remaining cheese cake ingredients in food processor until smooth and creamy; be patient this is most important step. Keep scraping sides and blending. Must not have any nutty bites in consistency. Add filling on top of crust and then place in freezer to set.

Place all Berry Topping ingredients except Arrow Root Powder in large sauce pan on medium heat. Allow to come to rolling boil for about 7-10 minutes until Berries have broken down. Whisk in Arrow Root powder and then remove from heat. Let Berry mixture cool but keep whisking; if you used Berries with seeds then run thru a sieve at this point. Once cooled pour on top of cheese cake and place in freezer again.

At this point you are done! Cheese Cake best if kept in freezer until 30-40 minutes before ready to serve.

Get Jiggy with it and use different toppings...next time I'm going for chocolate or caramel!

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