Primal Strawberry Cheesecake with Hazelnut Crust

Looking for an easy-but-tasty  grain-free cheesecake recipe? Look no further! Whether you are looking for a dessert to bring to a gathering or just a treat to satisfy a lazy Sunday craving, this primal strawberry cheesecake is just what you were looking for.

For the crust I used whole hazelnuts and ground them, but you can use any other type of nut you’d like, or you can use any kind of nut flour as well. If you are looking for a NUT-FREE crust use this recipe instead. You can also use blueberries, raspberries, apples, mango or any other fruit for the top layer or omit it altogether.

For other pie ideas try my strawberry rhubarb pie, mint chocolate ice cream pie, pumping cheesecake

Ingredients For The Crust

2 cups of hazelnuts or your favorite nut
1 large egg
2 tbsp of honey
2 tbsp of softened coconut oil or butter

 

Ingredients For The Cheesecake

16 ounces of cream cheese
1 cup of honey
½ cup of sour cream
1 tsp of vanilla extract
4 large eggs
½ tsp of lemon zest (optional)

 

Ingredients For The Strawberry Topping

16 ounces of frozen strawberries
1/3 cup of honey
1 tsp of lemon juice

 

Preparation:

• Preheat oven to 350 degrees Fahrenheit.
• Using a food processor grind the hazelnuts into a flour-like powder, do not over-grind or it will become hazelnut butter.
• Mix the rest of the crust ingredients and pulse in to combine.
• Roll the crust dough into a ball and using your fingers, spread it and press  it at the bottom and sides of a greased pie round mold.
• Bake for 8  minutes.
• Clean the food processor and mix in all the ingredients for the cheesecake in it, you can use a blender for this as well.
• Pour the cheesecake mix on top of the crust.
• Bake for 45 minutes to an hour, or until the cheesecake starts to crack towards the middle or is no longer runny
• For the strawberry topping, place all the ingredients in a small saucepan and simmer uncovered over medium-low heat until it thickens to a heavy syrup consistency.
• Allow the sauce to cool down.
• Pour over the cheesecake and refrigerate.

Primal Strawberry Cheesecake with Hazelnut Crust

Recipe Type: Dessert

Cuisine: Primal

Author: Edible Harmony

Prep time: 10 mins

Cook time: 60 mins

Total time: 1 hour 10 mins

Serves: 8

Ingredients

• Ingredients For The Crust
• 2 cups of hazelnuts or favorite nut
• 1 large egg
• 2 tbsp of honey
• 2 tbsp of softened coconut oil or butter
• Ingredients For The Cheesecake
• 16 ounces of cream cheese
• 1 cup of honey
• ½ cup of sour cream
• 1 tsp of vanilla extract
• 4 large eggs
• ½ tsp of lemon zest (optional)
• Ingredients For The Strawberry Topping
• 16 ounces of frozen strawberries
• 1/3 cup of honey
• 1 tsp of lemon juice

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Using a food processor grind the hazelnuts into a flour-like powder, do not over-grind or it will become hazelnut butter.
3. Mix the rest of the crust ingredients and pulse in to combine.
4. Roll the crust dough into a ball and using your fingers, spread it and press it at the bottom and sides of a greased pie round mold.
5. Bake for 8 minutes.
6. Clean the food processor and mix in all the ingredients for the cheesecake, you can use a blender for this as well.
7. Pour the cheesecake mix on top of the crust.
8. Bake for 45 minutes to an hour or until the cheesecake starts to crack towards the middle or os no longer runny
9. For the strawberry topping, place all the ingredients in a small saucepan and simmer uncovered over medium -low heat until it thickens to a heavy syrup consistency.
10. Allow the sauce to cool down.
11. Pour over the cheesecake and refrigerate.

3.2.2265

 

 

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