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May 25, 2012 Cakes

Grain Free Cheesecake

Cheesecake1

You’ll need softened (room temperature) cream cheese in this recipe. If you don’t have enough time for it to get soft, you can soften it in a Double Boiler. This can be a chocolate cheesecake as well as a regular one, simply add 1 tablespoon cocoa powder.

I have a grain-free adaption on the other cheesecake recipe, but I figured I’d go all out and just post a new recipe. This is also sugar free, containing only a little bit of honey.

Almond crust:

2 cups sliced almonds

½ cup butter, grated

½ cup almond flour

 

You can use a 10” or 11” diameter round cheesecake pan, or a 9 by 13” one. The larger one will make thinner cheesecake, but it will work. I, personally, prefer a round spring form pan. Butter your choice of pan, set aside. Pour almonds into a separate bowl. Grate the butter (or cut into small slices) into the almonds. Blend them by hand. Pour the almond flour in and blend (by hand) it with the almonds and butter. Make sure all is completely blended, without chunks of butter. Dump mixture into pan, and spread out. Mash it onto the bottom of the pan. Cook until the butter is completely melted. Remove from the oven.

Cheesecake

Cheesecake mixture:

2 pounds (4 packages)cream can you buy ambien Mexico cheese

½ cup melted honey

5 eggs

3 tablespoons vanilla

 

Place cream cheese into a clean bowl, and beat with an electric mixer on medium low. As soon as the cream cheese is well-beaten, add the honey. Beat the honey in. When well blended, add one egg. Beat. Add each other egg, one at a time, beating after each one. Add the vanilla and beat. Scrape the cream cheese off the bottom of bowl. Beat one more time, then pour onto prepared pan with almonds and chocolate chips. Put it in the oven at 350 degrees. Cook for ten minutes, then, lower heat to 225 degrees. Cook for another hour. DON’T PEEK! After cheesecake has cooked for one hour, the cheesecake should feel firm and not jiggle when moved. If it isn’t firm, then continue cooking until it is.

If it is not done, cook for another fifteen minutes.

When the cheesecake is cooked turn off the oven and remove the cheesecake. Place a bowl on top of the cheesecake (this slows the cooling process and prevents cracking). After 45 minutes, remove the bowl and allow the cheesecake to cool for another twenty minutes before putting it in the refrigerator.

Top with whipped cream, berries, maple syrup, or topping of your choice.

 

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Categories: Cakes Tags: gluten-free cheesecake, Grain free cheesecake, sugar free cheesecake

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Comments

  1. Andrew Cordova says

    June 2, 2012 at 12:07 am

    I’ll have to try out the crust, sounds really good and creative.

    Reply
  2. Betz says

    June 3, 2012 at 8:28 am

    My friend Natalene made this and brought it along on a visit last weekend. OMG, that is a great recipe! I’m making one this week as a gift for my boss who is retiring (and she isn’t even sensitive to gluten, but hey, this recipe rocks!). thanks.

    Reply
  3. salem says

    March 26, 2014 at 4:42 am

    Hello! I know this is kind of off topic but I was wondering which blog platform are you
    using for this site? I’m getting fed up of WordPress because I’ve had problems with hackers and
    I’m looking at options for another platform. I would be great if you could point me in the
    direction of a good platform.

    Reply
    • Linnaea says

      March 27, 2014 at 7:30 pm

      I’m actually using WordPress. So far it’s worked pretty well for me! I have a spam filter installed that helps. 🙂

      Reply
  4. Lauren Adams says

    April 17, 2017 at 2:55 pm

    I used your cheesecake filling recipe for Easter this year with a different crust. I must say, I have made many cheesecakes, and this one turned out better than any I have ever made before. There were no cracks and the texture was sooo creamy and perfect. I don’t know if it is your ratio of ingredients or turning down the oven or cooling with the bowl over it, or a combo. It was awesome though. Not to mention so simple regarding the ingredient list. I will absolutely be making this one again!

    Reply
    • Linnaea says

      May 2, 2017 at 9:19 pm

      Hey Lauren!
      I’m so glad to hear you enjoyed it! This cheesecake is a favorite for us and it’s good to know it might become a go-to for you as well. 🙂

      Reply

Trackbacks

  1. Grain-Free Mini Chocolate Cheesecakes with Coconut Whipped Cream | Real Food Enthusiast says:
    October 9, 2012 at 10:52 am

    […] Recipe adapted from Roost Blog and I Am Gluten Free. […]

    Reply

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Hi, I’m Linnaea, the girl behind the blog! When I'm not mixing up GF goodness, you might find me herding cattle on our family ranch, frantically studying my way through college, procrastinating on homework by reading a good thick book, or bossing people around. Welcome to my corner of the internet! I'm so glad you're here. :) [Read More...]

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