That’s right, a cheesecake with no cheese! A new era has been born.
Most of you know I’m from Brooklyn, where we claim the best pizza and best hot dogs (the original Nathan’s in Coney Island). But we also claim the best cheesecake, in Junior’s, the legendary diner on Flatbush Avenue! I’m a huge cheesecake fan, and my favorite is actually my cousin’s cheesecake, which tastes a lot like Junior’s, only she uses a graham cracker crust, which I go cave-shit for every time! I also love pumpkin cheesecake when I can find it, and because there’s plenty of pumpkin around this time of year, I decided to try a paleo version of pumpkin cheesecake!
This idea came to me while experimenting in the kitchen with some flavors moderncavegirl turned me on to. She’s going to culinary school and has been nice enough to share on her blog all these new taste combinations she’s learning about. So I started playing around with coconut butter, honey, and lime juice (all ingredients, all organic, all the time), and POOF, suddenly it started to taste a LOT like creamy cheesecake! I told moderncavegirl about it and she suggested adding pumpkin to it for Thanksgiving! She was right, because it came out GREAT! Tastes even better than the regular paleo cheesecake I made. And ridiculously simple to make too!
Regular Cheesecake filling:
For Pumpkin Cheesecake Add:
Pumpkin (organic canned is fine, don’t knock yourself out roasting a pumpkin)
Dash of Clove (or a pinch of Allspice)
A touch more Honey
Mock Graham Cracker Crust:
Coarsely ground Almond Flour
First throw some raw organic almonds (roasted are fine too) into the food processor and grind down. Not as fine as when I make almond flour for my paleo bread, but still fine enough that there aren’t any big chunks of almonds left. Add some honey to it, and mix it all up into a sticky substance. Put it aside.
In a bowl mix up your filling ingredients. Add more or less lime juice and honey to the coconut butter until it starts tasting like cheesecake to you. I don’t like giving measurements because everyone’s palate is different, so experiment. I like the pumpkin cheesecake filling better because the pumpkin lightens up the mixture, making the “cake” less dense, almost airy, but still, pretty damn filling as far as a dessert goes!
Now if you have a round mold, put it on a plate, and spoon in your crust, then add the filling on top, smooth out, and remove the mold for a perfectly shaped cheesecake, that required NO baking, and took minutes to make (and will take less than minutes to inhale). If you have small molds, they can be perfect single serving sizes. I however don’t have anything resembling a mold in my kitchen, so I just did them by hand. Kind of sloppy looking, but we work with what we’ve got. Trust me, the looks won’t affect the taste. I made one serving of regular paleo cheesecake, and one serving of the pumpkin. Look, first the crust:
Then the filling on top:
It tastes phenomenal! A cheesecake that has no dairy, and no processed sugar (or processed anything)! A paleo cheesecake, wow. I can’t believe I’m even eating such a creation. Who said I have to give up cheesecake if I want to be on the caveman diet? Liars! Dieting does not mean deprivation! And a healthy cheesecake to boot! Nothing to raise your cholesterol, or clog your arteries. The main ingredient is healthy coconut, one of the best things for you on the planet! And you don’t taste the coconut at all if you’re worried about that, it really does taste like cheesecake! Try making it this Thanksgiving, and have yourself some guilt free pumpkin cheesecake for dessert! Ugga-Bugga!
P.S.- More paleo experiments for Thanksgiving coming up in the days leading up to the big meal. Stay tuned!