Featured Recipe: {Almost} Paleo Strawberry Cheesecake

I know what you are thinking… Dr. Brown approved cheesecake?! Impossible! Well, let me assure you it is, in fact, possible. Using only real, non-inflammatory ingredients, Celia has managed to make a sheep yogurt-based cheesecake that is out-of-this-world. Make it for your next summer party… your guests will never guess its grainless, cow-dairy free, and only lightly sweetened with raw honey and pure maple syrup!

For the Crust:

  • 1¾ c almond flour
  • ¼ c hazelnut meal
  • ¼ t baking soda
  • ½ t nutmeg
  • ½ t cinnamon
  • 5 T pasture butter, softened
  • ¼ c raw, local honey
  • 1 egg
  • 1 t vanilla
StrawberryCheesecakeCrustIng
Preheat oven to 350 F. In a food processor add almond flour, hazelnut meal, baking soda, nutmeg, cinnamon and blend well.
StrawberryCheesecakeCrust1
In a separate bowl mix butter, egg, vanilla and honey. beat well.
StrawberryCheesecakeCrust2
Slowly add dry mix to wet mix and blend.
 StrawberryCheesecakeCrust3
Line a 9 inch pie pan with parchment paper. Pour crust in. It will be a thick wet crust. Bake for 15-18 minutes until golden brown. Remove from oven and place in freezer to cool.
For the Filling:
  • 1 c water
  • 1 packet gelatin (grassfed)
  • 1 T butter
  • ½ t vanilla
  • 2 T honey or maple syrup
  • 2 c plain or vanilla goat or sheep yogurt

StrawberryCheesecakeFillingIng

Heat 1 c water on stove top.

StrawberryCheesecakeCrust4

In a large bowl add gelatin, butter, vanilla and honey.

StrawberryCheesecakeGelatin2

Stir in boiling water. Mix well and dissolve all gelatin crystals.

StrawberryCheesecakeFillingGelatin

Add a couple pieces of ice to cool off just a bit.

StrawberryCheesecakeGelatinIce

Add yogurt and whisk. It will have a few lumps but they will work themselves through while whisking. Make sure the yogurt gel mixture is smooth and creamy and pour over cooled crust. Refrigerate a minimum 2 hours.

StrawberryCheesecakeGelatinYogurt

For the Topping:
  • 2½ c fresh strawberry’s
  • 1 T gelatin
  • ½ c cool water
  • 1 t Vanilla extract
  • 2 T maple syrup
StrawberryCheesecakeToppingIng
In a bowl, mix gelatin and ½ c water.
StrawberryCheesecakeFillingGelatin
Add strawberries, place in a pot with 1 c water and bring to boil. Boil for 5 minutes or until strawberries loose most red color.
StrawberryCheesecakeToppingBoiling
Strain gelatin mixture over bowl.
StrawberryCheesecakeToppingStraining
Whisk to remove syrup from strawberries. One syrup is removed, toss out the strawberries.
StrawberryCheesecakeToppingWhisk
Stir in vanilla and maple syrup into strawberry gelatin mixture.
StrawberryCheesecakeToppingVanilla
Chill mixture for 5-10 minutes. While its chilling, wash and cut up remaining strawberries. Place strawberries on top of cheesecake. Once gelatin mixture has cooled, bast over strawberries. Serve cake and keep chilled.
StrawberryCheesecakeFinal
After being on vacation for the past week and indulging a bit more than usual, it was nice to be able to satisfy my sweet tooth while still getting back to my normal diet! Thanks, Celia… you’re the best!! For easy printing, click button below.
Til’ next week,
KristenSignature-thin
Paleo Strawberry Cheesecake
Author: 
Recipe type: Desserts
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
 
Ingredients
Crust
  • 1¾ c almond flour
  • ¼ c hazelnut meal
  • ¼ t baking soda
  • ½ t nutmeg
  • ½ t cinnamon
  • 5 T pasture butter, softened
  • ¼ c raw, local honey
  • 1 egg
  • 1 t vanilla
Filling
  • 1 c water
  • 1 packet gelatin (grassfed)
  • 1 T butter
  • ½ t vanilla
  • 2 T honey or maple syrup
  • 2 c plain or vanilla goat or sheep yogurt
Topping
  • 2½ c fresh strawberry's
  • 1 T gelatin
  • ½ c cool water
  • 1 t Vanilla extract
  • 2 T maple syrup
Instructions
Crust
  1. Preheat oven to 350 F.
  2. In a food processor add almond flour, hazelnut meal, baking soda, nutmeg, cinnamon and blend well.
  3. In a separate bowl mix butter, egg, vanilla and honey. beat well.
  4. Slowly add dry mix to wet mix and blend.
  5. Line a 9 inch pie pan with parchment paper.
  6. Pour crust in. It will be a thick wet crust.
  7. Bake for 15-18 minutes until golden brown.
  8. Remove from oven and place in freezer to cool.
Filling
  1. Heat 1 c water on stove top.
  2. In a large bowl add gelatin, butter, vanilla and honey.
  3. Stir in bowling water. mix well and dissolve all gelatin crystals.
  4. Add a couple pieces of ice to cool off just a bit.
  5. Add yogurt and whisk. It will have a few lumps but they will work themselves through while whisking.
  6. Make sure the yogurt gel mixture is smooth and creamy, and pour over cooled crust.
  7. Refrigerate a minimum 2 hours.
Topping
  1. In a bowl, mix gelatin and ½ c water.
  2. Add 1 cup strawberries.
  3. Place mixture into a pot with 1 c water and bring to boil.
  4. Boil for 5 minutes or until strawberries loose most red color.
  5. Strain mixture over bowl and whisk to remove syrup from strawberries.
  6. Once syrup is removed, toss out boiled strawberries.
  7. Stir in vanilla and maple syrup into the gelatin mixture.
  8. Chill for 5-10 minutes.
  9. While its chilling wash and cut up remaining strawberries.
  10. Place on top of cheese cake.
  11. Once gelatin mixture has cooled, bast over strawberries.
  12. Serve cake and keep chilled.

 

Kristen Barkley
Kristen Barkley
Kristen is a happily married mom to four beautiful and active children and is the co-founder of Marpé Wellness. She has a BBA in Marketing from the University of Houston and completed extensive coursework in the areas of nutrition and fitness. She is excited to be putting her education to use in an industry that she is passionate about where she can help others live a healthier and happier life.

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