Have you ever wanted to make a cheesecake, and be able to eat it without feeling guilty? Well, you can! It’s so easy a child could make this recipe, and it’s actually good for you. Just remember that too much of anything can be bad and you will be fine.
*This recipe is adapted from one in the cookbook “Nourishing Taditions” by Sally Fallon
Apricot & Peach Raw Cheesecake
- 2 cups almond flour (or 2 heaping cups almonds ground to a flour)
- 1 cup dried apricots
- 4, 8-oz packages of cream cheese
- 4 large eggs, separated
- 1 1/4 cups milk, raw if possible
- 2 Tablespoons plain gelatin
- 1/2 cup honey, raw if possible
- 1 Tablespoon vanilla extract
- pinch of sea salt
- chopped pecans
- peach preserves
Butter a 10″-12″ spring-form pan. In a food processor, blend almond flour and apricots until sticky. Press into bottom of spring-form pan to make a bottom crust.
In a small saucepot, lightly beat egg yolks and milk. Add gelatin and heat over low heat until the gelatin dissolves. In the food processor mix the cream cheese, honey, and vanilla. Slowly add egg and milk mixture and blend until smooth.
Beat egg whites in a large bowl until stiff peaks form. Slowly fold in the cream cheese and egg mixture. Pour into spring-form pan and refrigerate at least 2 hours. To remove, slide a spatula around the edges of the pan, then release the latch and gently lift off the outside of the pan. Before serving, sprinkle with chopped pecans and add a dollop of peach preserves to the top of the cheesecake.