PALEO CHEESECAKE WITH BLACKBERRY COMPOTE
No this is not really a "cheesecake". There is no cream cheese. No cheese at all really. But it's a really delicious paleo dessert that I insist you try. INSIST!!!!
I didn't set out to make this exact cheesecake. My original intention was to try out a cheesecake recipe from my new paleo buddy (and fellow San-Diegan) over at Clean Eating With A Dirty Mind. Everything was going fine except I had to rush my way through the grocery store and I wound up not grabbing everything I needed to make her recipe. Boooooo!!
The truth is that I drank about a gallon of water before going to the grocery store....which in retrospect was not very smart of me....and about halfway through the store I was pretty sure I was going to wet my pants if I didn't hurry the heck up. This resulted in my lack of necessary ingredients....and a speedy car ride home. The bad news is I haven't tried her cheesecake yet, and it looks delicious. The good news is that she inspired me to make this one, and it tasted great. I made a fairly large cheesecake because all I had was an 11" tart pan. It was enough to make 10 good sized pieces of cheesecake. Even my non-paleo dinner guests enjoyed it. Score!
I didn't set out to make this exact cheesecake. My original intention was to try out a cheesecake recipe from my new paleo buddy (and fellow San-Diegan) over at Clean Eating With A Dirty Mind. Everything was going fine except I had to rush my way through the grocery store and I wound up not grabbing everything I needed to make her recipe. Boooooo!!
The truth is that I drank about a gallon of water before going to the grocery store....which in retrospect was not very smart of me....and about halfway through the store I was pretty sure I was going to wet my pants if I didn't hurry the heck up. This resulted in my lack of necessary ingredients....and a speedy car ride home. The bad news is I haven't tried her cheesecake yet, and it looks delicious. The good news is that she inspired me to make this one, and it tasted great. I made a fairly large cheesecake because all I had was an 11" tart pan. It was enough to make 10 good sized pieces of cheesecake. Even my non-paleo dinner guests enjoyed it. Score!
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Paleo Cheesecake with Blackberry CompotePrep time: 15 mins Cook time: 30 mins
Inactive: 5 hours Servings: 10 |
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Ingredients:
CRUST
- 1 1/2 cups raw almonds
- 10 medjool dates (pits removed)
- 2 Tbsp. raw honey
- 1/2 tsp. sea salt
FILLING
- 3 cups cashews (soaked for 4 hour or more)
- 1/2 cup fresh squeezed lemon juice
- 1/2 cup coconut oil, softened
- 2/3 cup raw honey
- 1 Tbsp. vanilla extract
COMPOTE
- 3 cups blackberries
- 1/4 cup water
- 2 Tbsp. raw honey
- 1 tsp. vanilla extract
Equipment:
- 11 inch tart pan
- Parchment paper
- Measuring cups
- Measuring spoons
- Food processor or blender
- Medium sized saucepan
- Stirring spoon
- Fine mesh strainer
- Kitchen spoon
- Small bowl
Directions:
TO MAKE THE CRUST:
1. Place the almonds in a food processor or blender and blender for about 5 seconds seconds. Add the dates and honey and blend until the dough sticks together.
2. Take your pan and press the dough into the pan and along the sides. You can use a piece of parchment paper in between the dough and your fingers to help keep the dough from sticking to you hands. (see picture below of my finished crust)
3. Place the crust in the refrigerator while you work on the other layers.
TO MAKE THE FILLING:
1. Place the cashews in a food processor or blender and blend for about 5 seconds. Add the remaining filling ingredients and blend until very smooth.
2. Pour the filling into the crust, making sure the top is smooth, and return to the refrigerator.
TO MAKE THE COMPOTE:
1. Place the blackberries and water in a medium sized saucepan over medium heat. Allow the berries to cook down (about 20 minutes), stirring occasionally. Add the raw honey and vanilla extract and stir to combine.
2. Place the berry mixture in a fine mesh strainer held over a small bowl. Press against the mixture with the back of a spoon in order to extract as much of the liquid as possible.
3. Pour the berry compote over the top of the filling layer, making sure it is evenly disributed out to the crust layer. Allow to chill in the fridge for at least 2 hours before serving.
CRUST
- 1 1/2 cups raw almonds
- 10 medjool dates (pits removed)
- 2 Tbsp. raw honey
- 1/2 tsp. sea salt
FILLING
- 3 cups cashews (soaked for 4 hour or more)
- 1/2 cup fresh squeezed lemon juice
- 1/2 cup coconut oil, softened
- 2/3 cup raw honey
- 1 Tbsp. vanilla extract
COMPOTE
- 3 cups blackberries
- 1/4 cup water
- 2 Tbsp. raw honey
- 1 tsp. vanilla extract
Equipment:
- 11 inch tart pan
- Parchment paper
- Measuring cups
- Measuring spoons
- Food processor or blender
- Medium sized saucepan
- Stirring spoon
- Fine mesh strainer
- Kitchen spoon
- Small bowl
Directions:
TO MAKE THE CRUST:
1. Place the almonds in a food processor or blender and blender for about 5 seconds seconds. Add the dates and honey and blend until the dough sticks together.
2. Take your pan and press the dough into the pan and along the sides. You can use a piece of parchment paper in between the dough and your fingers to help keep the dough from sticking to you hands. (see picture below of my finished crust)
3. Place the crust in the refrigerator while you work on the other layers.
TO MAKE THE FILLING:
1. Place the cashews in a food processor or blender and blend for about 5 seconds. Add the remaining filling ingredients and blend until very smooth.
2. Pour the filling into the crust, making sure the top is smooth, and return to the refrigerator.
TO MAKE THE COMPOTE:
1. Place the blackberries and water in a medium sized saucepan over medium heat. Allow the berries to cook down (about 20 minutes), stirring occasionally. Add the raw honey and vanilla extract and stir to combine.
2. Place the berry mixture in a fine mesh strainer held over a small bowl. Press against the mixture with the back of a spoon in order to extract as much of the liquid as possible.
3. Pour the berry compote over the top of the filling layer, making sure it is evenly disributed out to the crust layer. Allow to chill in the fridge for at least 2 hours before serving.
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