This is the most amazing recipe I have come up with!! My mom makes this great cheesecake with vanilla jello pudding.....I never thought I would find a good substitute but this one comes really close to the real thing. It does not store well, more than a day or two, so feel free to eat it up as quickly as possible....you know.....so it doesn't go bad......SCD Cheesecake
This recipe makes 3 (4") spring form or pie tins, 1 -8 inch spring form, or 8 muffin tin size cheesecakes.
Crust:
1 1/4 c. almond flour
dash cinnamon
3 T. shortening or butter
1 tsp. honey
Combine all ingredients together using your fingers. Press evenly into the bottom or your pan or pans. Bake at 300 degrees for 15 minutes or until lightly browned. Cool completely before filling.
Filling:
3/4 c. unwhipped SCD Whipping Cream
3/4 tsp. unflavored gelatin
2 T. hot water
1/3 c. honey
1 T. vanilla
1 c. yocheese
1/2 tsp. lemon zest
Combine water and gelatin in a small bowl. Stir, then microwave for 5 seconds, stir again. Microwave 5 more seconds and stir, continuing until gelatin is dissolved. In another bowl beat the whipping cream till thick and stiff. Set aside. In still yet another bowl (trust me this is worth all the dishes!) beat together yocheese, honey, vanilla, lemon zest, and the gelatin mixture until smooth. Fold in whipped cream till thoroughly mixed. Pour into cooled crusts and refrigerate at least 4 hours before serving. Garnish with fresh fruit, Berry Compote, or nothing at all! I used Berry Compote but strained it to remove the fruit and seeds.
Hi Karen, this looks sooo good! I will definately be making this. Do you think coconut flour would work in place of the almond flour? I actually found some coconut flour that didn't cost the world! thanks, Ina
ReplyDeleteHi Ina,
ReplyDeleteI do think coconut flour would work great. Use less though, maybe start out with 1/2 cup and see how the dough looks, it should be crumbly but hold together if you squeeze some together in your hand. Thanks for the comments!
Karen
I combined 50% of this recipe with a traditional (cream cheese based) cheesecake recipe and it turned out great. Will try the full SCD safe recipe next time.
ReplyDeleteI used your crust recipe, berry compote and SCD whipping cream, but used cream cheese and sugar in the filling.
I am so glad you liked it!
ReplyDeleteKaren
Hey there - I found your blog while searching for the recipe for the SCD cheesecake crust and just wanted to say thanks for this awesome site. I'm looking into SCD and I'm loving your recipes and the links to other sites. I'm actually sort of hungry and I've had no appetite for 3 weeks :)
ReplyDeleteCan I use an egg in place of the gelatin and hot water? Have you tried it with the DCCC instead of the dripped yogurt? I bet the yogurt is smoother.
ReplyDeleteHi Patty, I have never used egg in this recipe because it is not baked I wouldn't want to eat the raw egg. I know many people do so if you try it let me know how you liked it. As far as using DCCC instead of yogurt, I haven't tried that either as I cannot get DCCC here in Utah. Thanks for the comment, Karen
ReplyDelete