Crust

Put 2 cups of cashews in the Vitamix and blend until finely ground. If you do not have a Vitamix cashew butter is just as good. Add one egg and 3 tablespoons butter to the cashew mix and blend until smooth. Turn the mixture out into the pie pan and stir in 1/4 cup of finely ground coconut flour. 

After the mixture is fully blended press it into the pan until it covers the pan. Decorative topping can be made with your fingertips at the top of the pan. If you have a spring form pan, or a pan like this one, it’s best for cheesecake but not necessary. Cheesecake can be served right out of a pie pan or in a stainless steel cake pan lined with parchment paper so it can be lifted out of the pan and slid off the parchment paper onto a decorative tray. Decorative topping can be made with your fingertips at the top of the pan or the crust can only cover the bottom of the pan, or come half way up the sides. There are no rules in cooking a dish like this, only love.

After the crust is made, prepare the cheesecake filling. 

In a stand up mixer beat 6 cups of  home fermented cream cheese (or a clean cream cheese such as this one) with 3/4 of a cup of local honey for 6 to 8 minutes. The mixture will be frothy. Add in 1 tablespoon of vanilla, 1 teaspoon of vanilla bean powder,  and four pastured eggs added one at a time and mixing after each is added. Mix in 3/4 of a cup of home fermented sour cream. Pour the cheesecake mixture into your prepared crust. 

Place the pan in another pan which you can fill with warm water to boiling water half to 3/4 of the way up your cheesecake pan. For example, if you use a 6 inch round cake pan (which this recipe will fill 2 of them), place it in a pie pan, fill the pie pan up with warm water and place in the oven. Cook at a preheated oven of 325 degrees for 1.5 hours. When done the top will not jiggle like it’s wet. 

This strawberry topping is made from this video.  In his video, Joshua puts one cup of cut strawberries into a pan to cook on low until they become thick and adds 2 tablespoons lemon juice and 2 tablespoons local honey. 

Top with Santa hats. 

*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, CGP, D.PSc. who sees clients in Rossville, Georgia. She is a Board Certified Naturopathic Doctor, through The American Naturopathic Medical Association and works as a Certified GAPS Practitioner who sees clients in her office, Skype and phone. She has been published in Wise Traditions, spoken at two Weston A. Price Conferences, Certified GAPS Practitioner Trainings, has been on many radio shows, television shows and writes for Nourishing Plot. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia, through food, she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. She is a Chapter Leader for The Weston A. Price Foundation. becky.nourishingplot@hotmail.com

“GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride. The right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.

 

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