Paleo Strawberry Cheesecake Recipe
If you are looking for the best paleo strawberry cheesecake then look no further my taste seeking friends, strawberry cheesecake is one of my favorites and this little number will not disappoint you in the taste department.
This recipe and image is courtesy of the guys over at thehealthfoodie.com and its very thorough and well thought out. Initially the recipe may look complicated but trust me its not.
Its well thought out and laid out in step by step fashion. I made this recipe last Sunday and it was very nice indeed. You will notice that there are a couple of twists to this recipe which kind of makes it unique.
Strawberry Cheesecake Ingredients
- 150g (2 cups) finely shredded unsweetened coconut
- 100g (1 cup) raw hazelnuts, finely ground
- 35g (1/4 cup) coconut flour
- 1/4 cup coconut oil, melted
- 2 tbsp raw honey, melted
- 1 tbsp blackstrap molasses
- 1 tsp Himalayan salt
- 1/2 tsp ground ginger
- 1/2 tsp ground Ceylon cinnamon
- 300g (2 cups) raw cashew pieces, soaked overnight
- 1 cup full fat coconut milk
- 500g (1.1lb) raw cauliflower, grated
- 1 cup raw honey, melted
- 3/4 cup coconut oil
- 1 tsp Himalayan salt
- 1/2 tsp ground Ceylon cinnamon
- 1 tbsp apple cider vinegar
- 1 tbsp pure vanilla extract
- 6 large eggs
- the juice and zest of 1 lemon
- 1/4 cup tapioca flour
- 4 + 1 cups fresh strawberries, stems removed
- 1 tablespoon grass fed gelatin
- 1/2 cup cold water
- 1/2 cup water
- 2 tablespoons pure maple syrup or raw honey
- pinch Himalayan salt
- 1/2 teaspoon pure vanilla extract
Paleo Strawberry Cheesecake Cooking Instructions
How To Cook The crust
When you have checked that you have all the correct ingredients you can commence the preparation.
To get started, line the bottom of a 9 inch springform pan with good quality parchment paper, then fold the excess paper back under the plate so its nice and neat but do not cut it off.
Then grease the side of the pan with lard or ghee or coconut butter and or any other healthy and heat resistant fat or butter you prefer.
Add all your crust ingredients to your favorite food processor then blast on pulse until the mixture has turned into a sand like mixture.
Make sure you press the bottom and the side of your pan firmly, you really want to ensure that the strawberry cheesecake crust comes up to about halfway up the side of your pan.
Making The Strawberry Cheesecake Filling
Preheat your oven to around 350F which is about 180C.
Start grating your cauliflower so that it is nice and fine. Place the grated cauliflower into a microwaveable safe bowl, then cover loosely with plastic film.
You then microwave the cauliflower for around 4-6 minutes on a high setting. Let the cauliflower cool for a few minutes, then squash it in a bowl and get it as dry as you possibly can. You could use a mesh or sieve or wring it with a tea towel or kitchen cloth.
Bring the equivalent of 3-4 cups of water to the boil, rinse your cashew nuts under a cold running tap then add them to the processor. Then you add your coconut milk, process the mixture until it’s really smooth and creamy which usually takes about 5 minutes.
If need be you can add some of the spare cauliflower then resume processing until really it reaches that smooth texture, this should take around 3-4 minutes.
Add your honey, salt, cinnamon, coconut oil, apple cider vinegar, then and vanilla. Once you have added these ingredients resume the processing until the mixture is well combined which should only take around 30-60 seconds.
At this stage you can throw in the lemon zest and juice, mix it together to combine. Then you can add your eggs one at a time, mixing them for about 30-50 seconds each.
Then you can finally add your tapioca starch then give your filling a final 30-50 second spin. When done you can pour it over the crust.
You can then gently place the cake over a piece of aluminum foil then fold it over around the pan. Now place your cake in a rimmed roasting pan, then delicately pour some boiling water into the roasting pan so it goes to about 1/4 of the way up the side of the pan.
Place that onto the middle of your oven and bake for 15-18 minutes. You can decrease the temperature to 250F which is around 120C, then bake for around another 85-90 minutes.
When the cooking is complete, turn the oven off and open the door but leave the cake in the oven, you can leave it there for about 1 hour if need be, or until cool enough to be handled with your bare hands.
When your strawberry cheesecake is completely cooled, gently run a knife around the rim, then refrigerate uncovered overnight. Don’t cheat and do it in the morning, make it the day before.
Strawberry cheesecake garnish
Sprinkle the gelatin over 1/2 cup of cold water and let it rest for a few minutes to allow the gelatin to soak up as much water as humanly possible.
Bring 1 cup of strawberries and half a cup of water to the boil in a separate small saucepan. Let that boil vigorously for around 4- 5 minutes, until the strawberries have relinquished pretty much all their pretty red juices to the water.
Strain through a fine meshed sieve right over the bloomed gelatin, then stir until the gelatin is completely dissolved and no longer visible.
Stir in the maple syrup add vanilla extract and salt and let this mixture cool until it starts to set. You can pop it into your fridge to speed up the process.
While your strawberry jelly is setting, arrange the strawberries over the top of your cake to completely cover it in a nice neat fashion.
Generously apply the strawberry jelly over the top of the fresh strawberries, you can use a pastry brush. If you find it has set a little bit too much too soon, you can give it a few seconds in the microwave to soften it up a little, but please make sure you don’t leave it in there for too long as you don’t want to ruin your creation. Just stick to 3-5 seconds at a time.
Pop the cake into the fridge until the jelly is completely set, this usually takes about an hour. Then you can slice, serve and enjoy with your friends and family!
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