My husband LOVES cheesecake! In fact, it's his favorite dessert! So, what did he ask for his birthday cake? A cheesecake! Before we were married, we used to always make the most delicious White Chocolate Raspberry Cheesecake...although, we hadn't totally transformed the ingredients into healthy ones :). This isn't something that we have all the time because it still has natural sugar, but for a treat, it's perfect. So, one of my biggest challenges was now to make a completely healthy & healing cheesecake (or as possible as it can be with white chocolate :)...that tastes like the REAL thing! And, according to him, I think I pulled it off! ;) I hope you enjoy it as much as we did!! :)
4 (8oz) packages of softened Grass-fed cream cheese
4 pasture-raised eggs
1 Tbsp vanilla
2/3 cup 100% Pure Grade B maple syrup
1/2 cup Grass-fed heavy cream, raw if available
2 bars Green & Black White Chocolate
Raspberry (or Raspberry Pomegranate) jam (We use St. Daflour Raspberry Pomegranate brand because it has a really great raspberry flavor and no added sugar.)
Mix the cream cheese in a mixer. Add remaining ingredients expect the white chocolate and jam. Melt the white chocolate on the lowest heat possible. (We melted 1 1/2 bars of white chocolate and chopped up 1/2 bar into chunks. Let chocolate cool and then mix into cheese cake batter. Stir in white chocolate chunks (if you are putting in chunks. They are like little treasures of goodness in the cheesecake).
Chocolate Crust Ingredients:
1/2 cup coconut flour
2 heaping tablespoons cacao powder (or to the chocolate taste desired)
1/4 tsp sea salt
1/4 tsp baking soda
4 tablespoons Grass-fed butter (softened)
1/4 cup 100% Pure Grade B maple syrup
2 pasture-raised eggs
1 tsp vanilla
Mix all ingredients together until well mixed and the softened butter is evenly mixed in.
1-2 tbsp coconut sugar or 100% Pure Grade B maple syrup
1-2 tsp vanilla
Mix all ingredients in the mixer on high till cream is formed.
Preheat the oven to 350 degrees. Grease a spring form or cheesecake pan and line the bottom with parchment paper. Press crust mixture into bottom of pan. The mixture may be a little sticky, but just keep pressing it in until it stays and is pressed in firmly :) You will want to make the crust fairly thin because a little goes a long way. So, we pressed the crust up the sides about 1/4 - 1/2 inch. Pour in half of the cheesecake batter. Dot the batter with clumps of the raspberry jam. Take a knife and swirl in the jam (this could be a lot of fun for little kiddos to help! :). Pour in the rest of the batter and repeat by adding more clumps of jam and swirling the entire cheesecake again. Bake for 1 hour - 1 hour and 10 minutes until top in golden brown. The middle will still be a little loose, but as long as it is golden brown on top, it should be done. Let cool for a couple hours then refrigerate. Top with homemade grass-fed whipped cream (if desired) and enjoy BETTER than the REAL DEAL!! :)