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3 Layers

 

With Strawberry Coulis

 

Top Layer

Finally after a busy weekend at the Food & Health as Evolution Intended Sydney Seminar and my daughters 21st I can post my recipe for the Paleo cheesecake.  I decided to call it a 3 layered cheesecake because it has three very distinct layers.  I was really pleased with how it turned out.  With only 50grams of rapadura sugar and 15 serves it is a healthy treat.  I had some frozen berries in the freezer which I must have purchased fresh at the markets at some stage.  I blitzed these with my hand held blender and put them through a sieve, this added a bit of colour and extra natural sweetness. I really like the baked sour cream as a top layer it really finishes the cheesecake off. This recipe is best if it is made the day before and it keeps for 4 days in the fridge.

Ingredients
(all ingredients are organic where possible)

Layer 1
1/2 cup Almond Meal
1/2 cup Macadamias
3 tablespoons Coconut Flour
2 tablespoons Ground Flaxseed Meal
1/2 teaspoon Salt
2 tablespoons butter.
Process all ingredients except for butter into fine crumbs, add butter and combine well, if still crumbly when pinched between fingers add some water. Line and grease a 20cm springform tin. Spoon nut mixture into base of tin and press down. Bake for 10 minutes or until golden brown. Cool down and then place in the freezer.

Layer 2
600g Cream Cheese
50g Rapadura Sugar
3 large Eggs
3 large Egg Yolks
2 tablespoons lemon juice
Alfoil
In a clean machine process cream cheese and sugar until light and sugar has dissolved.
Beat in eggs, yolks and lemon juice until well combined.
Wrap 3 layers of Alfoil around sides and base of tin to protect cheesecake during cooking in the water bath.
Pour creamcheese mixture over nut base.
Place cheesecake into a roasting dish, pour boiling water in to come half way up the tin.
Bake for 50 mins in a moderate oven.

Layer 3
300ml Sour Cream
2 tablespoons Milk
Whisk cream and milk until smooth and pourable.
When cheesecake has cooked for 50 minutes and is set on the top pour over sour cream mixture and spread evenly.
Bake in the oven for a further 10 minutes.
Turn off oven and allow cheesecake to cool for 30 minutes before removing from water bath. Place in the fridge overnight.
Next day remove from tin and place on a serving plate, top with fresh berries and serve with coulis. Serves 15