When my lovely sister-in-law Sveta became an American citizen a few years back, I made her a cheese cake with berries in the shape of the US Flag.
I’ve always loved cheese cake but after being diagnosed with Celiac disease 15 years ago, I could never eat it – knowing it was made with wheat and loaded with gluten.
I’ve since created my own variation and it’s not only delicious it’s healthy (well healthier than a typical bowl of cereal for breakfast).
My oldest son Ryder has voted this cheesecake become a regular tradition on holidays like “4th of July”.
The boys helped and Dax added the little Flag he hand made.
I make the crust first – it’s usually a “whatever I have on hand type of thing” this time it was:
Macadamia Nuts, Pecans, Coconut Butter – blended it together in the food processor until the right consistency to place down in the bottom of the pan to make a crust. I did not bake this first, I then just added the liquid and baked..
You can also buy GF graham crackers and substitute those for the regular recipe but I feel they just have too much sugar and stuff I don’t want to eat or feed my kiddos.
Here is another “recipe” I have also used this as the “crust” when I had a lot more time to actually make my own “cookie crust”:
organic brown rice flour (about 2 cups)
a pinch of baking soda
honey (a little over 1/4 cup)
1/4 cup of coconut oil
cinnamon essential oil (can use ground cinnamon I’m just out right now)
(I blended all this together but found it lacking so I add:
a hand full of mulberries, pumpkin seeds, the left over almond butter (about 1/3 cup and some dates)
I then added some water to make less dense, I blended it in the vitamix until it was like yogurt.
I spread this on a coconut oil greased cookie sheet and made one giant cookie.
I over baked it so I could make the “cookie crumbs”. Once it was fully baked and cooled slightly, I blended it in my food processor with some kerry gold butter (from grass fed spring cow milk – higher in D and K2 – essentials fatty acids for good brain and bone health).
Then I packed this into a 9 X 12 pan and baked it for about 10 minutes at 350.
While this was baking I made the cake part (you can even make this without a crust, I’ve done it lots)
3 packages of organic cream cheese
1 16 oz package of organic sour cream (I use nancy’s with live cultures)
Maple syrup Grade B or C -(but now they call it A) if you can get it (much higher in minerals)
4 Free Range Organic Eggs (we use duck as I’m allergic to chicken)
Vanilla extract (I make my own with ground raw vanilla beans)
Lemon essential oil about 5 drops (optional)
Blend this together (I plop it all in my Vitamix and whirl away for a about 45 seconds to a minute – do the finger taste test – yum or add what you think might be needed.
Pour this in the pan and bake for about an hour to an hour and half- I bake mine at 350 and for roughly an hour – then I turn the oven off and let it “bake” for a bit longer. The outside should be firm and can be slightly golden while the middle will look a little jelly like. That’s good.
Add berries to the top – or chocolate or not.
Everyone had to have a bite before I could freeze it. It’s delicious warm but it’s heaven lightly frozen as a good cheese cake should be.