Crust:
2 cups - shredded, unsweetened coconut
1 cup- finely ground Hazelnuts (or Almonds)
1/4 cup - coconut flour
1/4 cup - melted coconut oil
2 Tbsp - raw local honey
1 Tbsp - black strap Molasses
1 tsp - Himalayan salt
1/2 tsp - ground Ginger
1/2 tsp - ground Cinnamon
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Cheese Cake Filling:
2 cups - raw cashews (soaked in water overnight)
1 cup - full fat Coconut milk
1 Pound - grated raw Cauliflower
1 cup - raw local Honey (melted state)
3/4 cup - Coconut oil (melted state)
1 tsp - Himalayan salt
1/2 tsp - ground Cinnamon
1 Tbsp - Apple Cider Vinegar
1 tsp - Vanilla extract
6 - Large cage free Brown eggs
1 - the juice and zest of an Meyers Lemon
1/4 cup - tapioca flour
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Cranberry Tangerine Marmalade topping:
4 medium sized Tangerines
1 - 12 ounce bag of raw whole cranberries
1/4 cup Maple syrup
1/4 cup Molasses
1/4 tsp ground Cloves
Dash of salt
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Directions:
1) Process the ingredients for the crust in a food processor on Pulse setting, until it resembles the texture of coarse sand.
2) Line a spring-form cake pan with parchment paper; press the crust mix into the lined spring-form pan.
3) Rinse the soaked cashews and place them in the food processor, then add the coconut milk. Pulse the two until it's creamy.
4) Microwave the grated cauliflower until it's tender. Usually about 4-5 minutes. Then pat dry the cauliflower with a clean tea towel to remove excess moisture.
5) Add cauliflower to cashew coconut mixture in the food processor, pulse until creamy.
6) Next, add honey, coconut oil, spices, acv, vanilla extract and cinnamon, and juice and zest of Meyers Lemon. Pulse until creamy (about a minute or two)
7) Next, add one egg at a time to the mixture, pulsing the mixture as you add each egg. Mixture should maintain its creamy appearance.
8) Finally, add the tapioca flour and pulse until it's creamy again.
9) Now pour the pie filling into your crust lined spring-form pan.
10) Bring three cups of water to a boil. Put your cheese cake inside a roasting pan, lined with foil. Carefully add the water around the cheese cake in the roasting pan. The water creates a steamed bath baking environment.
11) Place cheese cake in pre-heated oven (350 degeees). Bake for 45 minutes at this temp. Then, turn temp down to 250 degrees and continue baking cheese cake for another hour. After an hour has passed by, turn off the oven, open the oven door partially, and let it rest until the cheese cake has cooled off enough to handle without oven mitts.
12) Release cheese cake from pan and place it on a large glass serving dish. Refrigerate for 24 hours.
13) The day you serve your cheese cake for dessert, make the Cranberry Tangerine Marmalade by placing cranberries and whole tangerines in a food processor and pulse until it appears to look like a salsa. Add the maple syrup and molasses and dash of salt and pulse again for a minute or two. Bring the mixture to a slow rolling boil. Turn the heat off and let stand until room temperature. Place marmalade on each serving, as desired.
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I made this cheese cake last summer and it's simply delicious.
expensive to make, but it's simply awesome. I received lots of compliments on the cheese cake by my mom and youngest brother and guests (he's diabetic and is very hip to paleo-cuisine). The best part for me is its dairy free. The only thing I might suggest is that you temper the salt, in case you need to monitor your salt intake more closely.
But I love this Cheese Cake and Cranberry Tangerine Marmalade. It's simply an very lovely and delicious treat.
