This is a version of a Paleo “Cheesecake” Recipe I found at paleocupboard.com
This recipe is gluten and dairy free – and actually tastes really good. At Christmas I even got complimented on it’s tastiness from my mother in law!
A couple of major diversions from the original include using raspberries rather than blackberries (out of season) and using the actual raspberry ‘pulp’ as a topping, rather than the juice as a compote. You can freeze the juice to make popsicles if you have the equipment.
|CRUST||TO MAKE THE CRUST|
|Blend the almonds for about 5 seconds. Add the dates and honey and blend until the dough sticks together. Take your pan and press the dough into the pan and along the sides. Place the crust in the refrigerator while you work on the other layers.|
|FILLING||TO MAKE THE FILLING|
|Blend the cashews for about 15 seconds. Add the remaining filling ingredients and blend until very smooth. Pour the filling into the crust, making sure the top is smooth, and return to the refrigerator.|
|TOPPING||TO MAKE THE TOPPING|
|1. Place the raspberries and water in a medium sized saucepan over medium heat. Allow the berries to cook down (about 15 minutes), stirring regularly. Add the raw honey and vanilla extract and stir to combine. Place the berry mixture in a fine mesh strainer held over a small bowl. Press the mixture with the back of a spoon in order to extract as much of the liquid as possible. Spoon the berry “pulp” over the top of the filling layer, making sure it is evenly distributed out to the crust layer. Allow to chill in the fridge for at least 2 hours before serving.|