Real Deal Paleo Baked New York “Cheesecake”

I for one never thought I would enjoy a baked cheesecake ever again after going Paleo. I had resigned my self to the fact that the closest I would get to my favorite creamy desert would be a Paleo frozen blitzed nut version, which never really quite cut it for me.

I scoured the internet in search of a Paleo version of my all time favorite Baked New York cheesecake, but found nothing. So I figured if you can find it, create it!

This recipe is the final product of my family’s consumption of A LOT of “cheesecake”. After trying many variations on ingredients I finally found the perfect (well at least we think anyway) combination to create the most baked cheesecake tasting, cheese free, baked Paleo cheesecake, ever! I will even venture to say that even non Paleo folks wouldn’t notice a difference between this no cheese cheesecake and a regular cheesecake. Big call I know, but it’s worthy of it, trust me. 

As fancy as it looks it’s rather simple to make and can be made in advance and stored in the fridge for up to 2 days, making it a fantastic option for a function or gathering as you don’t have to prepare it on the day. 

I have tried several variations of this recipe and all are equally as good. 

Chocolate tart base with chocolate chip filling..


Blueberry Glazed with almond crust..


Good old strait up New York Baked..


And my personal favourite, Rasberry Baked New York “cheesecake”


I told you we have eaten loads of “cheesecake”! Haha

When it comes to Paleo tart crusts, in my opinion, the easier the better and you can’t get much easier than this recipe. Simply add all the tart ingredients to a mixing bowl, mix to completely combine, tip the lot into a tart pan and flatten in out, as evenly as possible, with your hand or the base of a glass, push it up the sides, ensuring even thickness all the way around. You want it to be not too thick but not so thin that it’s not sturdy enough to release from the tart pan intact either. Try to it around 3-5 mm thick.


Pop it in the oven for around 10min at 170•c or until very lightly browned.

While that’s baking poor your coconut milk and arrowroot flour into a saucepan and whisk to combine. Do this before placing saucepan on the stove as you need to combine the arrowroot with the coconut milk whilst cold. Once combined add the saucepan to the stove on medium heat. Whisk continuously until it becomes as thick as Greek yogurt. This happens almost like magic, one minute is a runny milk, then all of a sudden it turns thick and yogurty. As soon as this happens remove the pot from the stove and set aside to cool. If you overheat the mixture it will turn runny again.


Now you add your soaked cashews and all other filling ingredients to your blender (I love using my vitamix for this) and blend until smooth and creamy. Poor your filling ingredients into your cooled tart crust. If your adding any choc chips or berries then add them now. The filling will rise slightly during cooking and fall during cooling, so be sure not to push your choc or berries in too far if you want to see them on top at the end, as they might get swollowed up by your filling during the rising and falling process. 

Bake in the oven at 170•c (not fan forced) for around 50 minutes (depending on your oven) or until it is lightly browned on top. Place on a wire rack to cool. Once cooled place in fridge until completely chilled. Enjoy!

Paleo New York Baked “Cheesecake”

CHOCOLATE CRUST
•2 cups almond flour

•1/4 cup cacao powder

•3tbs coconut sugar or maple sugar

•3/4 cup of coconut oil 
ALMOND CRUST
•1.5 cups almond flour

•1/2 cup coconut flour

•3tbs coconut sugar or maple sugar 

•6 tablespoons coconut oil
FILLING
•2 cups natural cashews soaked overnight 

•400ml coconut milk

•2tbs arrowroot flour

•1tbs coconut flour

•1/2 cup honey or maple syrup 

•2tbs lemon juice

•Zest from 2 lemons

•1/4 tsp salt

•1tbs Apple cider vinegar 

•2tbs natural vanilla extract 
TART CRUST 

•Choose either a chocolate tart crust or almond tart crust

•Add all ingredients to a bowl and mix until completely combine.

•Pour crust mixture into an oiled tart pan and push mixture into the base and sides. Trying to ensure an even thickness all around. 

•Bake at 170•c for 10min

•Remove and allow to cool slightly 

  

FILLING 

  •Soak cashews for 8-12 hours in filtered water. 

•Whisk together coconut milk and arrowroot flour in a saucepan until completely combined 

•Heat coconut milk/ arrowroot mixture over med/low heat, stirring constantly until mixture thickens to the consistency of thick yogurt. Set aside to cool. NOTE- (this may take around 10min to thicken, do not over heat as the mixture will loose its thickness and turn runny again). 

•Drain and rinse cashews. Add cashews to a high speed blender

•Add all remaining ingredients, including coconut milk mixture to the blender. Blend on high speed until smooth and creamy. NOTE- You may need to stop and scrape down the sides of blender and continue to blend in order to ensure all ingredients combines. 

•Pour mixture into prepared tart case and bake at 170•c for approximately 50min or until top of “cheesecake” is slightly browning on top and the filling feels firm to the touch 

•Remove from the oven and allow to cool on the bench 

•Place in the fridge and chill for 2hrs or until ready to serve

•Serve with fresh berries, fruit and/or coconut whipped cream 


This recipe and many more will soon be available in our upcoming ebook- The Paleo Entertainer, coming soon. 

If you give my Paleo New York Baked “cheesecake” recipe a try I would love hear your feedback and see some photos of your creations. Feel free to post them on our My Paleo Baby Facebook page or comment on this blog.

I hope you love it xxx

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