Tuesday, January 4, 2011

Cheesecake, Anyone?

I've been attending several parties these past few weeks, and I must confess that I have a weakness for cheesecake. There's something about that creamy stuff that makes my saliva go wild! Well, if you know me, you know that I won't deprive myself, and I right away set about making my own SCD cheesecake! I'm thrilled to inform you, my dear friends that I'm on a high with the results. It's creamy, it's yummy, it's addictive! So my dear party mates, don't pity me, I'm more than okay with my yummy food that's nourishing for both my body and my soul!
For the Crust:
1 1/4 cups almond flour
dash of cinnamon
3 Tbls butter
1 tspn honey
1. Preheat oven to 300F and prepare 4 small 4"X6" aluminum pans.
2. Place all ingredients in a small bowl.
3. Mix well to form a dough.
4. Divide dough into four equal parts and press into bottom of pans, to form crust.
5. Bake for 15 minutes, until lightly browned, and cool completely.
For Cheese Filling:
1 lb. farmers cheese
1/2 cup SCD homemade yogurt
3 eggs
1/3 cup honey
1 tspn lemon zest
1. Preheat oven to 350F.
2. Blend cheese and yogurt in blender for four minutes, or until smooth. You may need to scrape the sides while blending.
3. Add the rest of the ingredients and blend until smooth. The texture will be rather runny at this point.
4. Pour mixture onto crusts.
5. Bake for 20 minutes.
6. Turn off oven and leave oven door slightly ajar. Leave cheesecakes in oven until it reaches room temperature.
7. Refrigerate overnight or freeze for later use. When frozen, simply defrost in the fridge for several hours before use. These cakes freeze beautifully!
8. Optional: Top with fresh berries. Yum!!
A tremendous thanks to an anonymous customer for sharing this recipe with me! You're just amazing! Keep them coming!!

Motzei Shabbos (evening immediately following Shabbat), especially on the long winter nights, I like serving something special, if you know what I mean! This past Motzei Shabbos was a hit! First we had cheesecake with warm coffee. Then we had yummy bagel pizza with cut up veggies. For bagel pizza I took almond melba toasts, spread a layer of marinara sauce, sprinkled some cheddar cheese and baked in the oven for 10 minutes. It was a meal to remember!
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Mrs. Ed said...

Cheesecakes and gooey desserts are my thing, I wish we were next door neighbors. I used to make cheesecakes for restaurants and I've been wondering how to make them SCD legal. I will definatley have to try this. I'm still wanting to make Marilyn's choclate cake too.

Anonymous said...

Hi Esther . .

Love that blog !!
And i’ve been making those pizzas since i started getting the “melba toast/flatbreads” . . . just found that i need to bake them on a very low temperature (like 200) or the breads will burn !!

Take care and stay warm !!

Happy Grain Free Gal said...

I've been wanting to try this for a while but dry curd cottage cheese is hard to find in my area. Finally located some and made this on the weekend. WOW!!!! This is what I've been looking for!! Perfect texture, great flavor. Love that they freeze well too!

Anonymous said...

I just made these using 2 8x8 square pans. I also diced a baking apple, mixed it with some splashes of cinnamon, nutmeg, ginger and cloves (in decreasing order). I sprinkled the apple onto the cheesecake before baking. Then baked as directed. Mmmm...a nice holiday treat!