New York Style Cheesecake
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Ingredients
5 cups dripped SCD yogurt
1 cup honey
1 tsp grated lemon zest
2 tsp vanilla extract
2 tsp lemon juice
½ tsp salt
6 large eggs
2 large egg yolks
Grain-free Cheesecake Crust
ingredients
1½ cups almond flour
6 TBSP butter
3 TBSP honey
Honey-sweetened Raspberry Compote
ingredients
24 oz frozen raspberries
¼ cup honey (or to taste)
2 TBSP lemon juice
2 TBSP water
¾ tsp gelatin
1135 grams dripped SCD yogurt
237 ml honey
1 tsp (5 ml) grated lemon zest
2 tsp (10 ml) vanilla extract
2 tsp (10 ml) lemon juice
½ tsp (2.5 ml) salt
6 large eggs
2 large egg yolks
Grain-free Cheesecake Crust
ingredients
150 grams almond flour
84 grams butter
3 TBSP (45 ml) honey
Honey-sweetened Raspberry Compote
ingredients
680 grams frozen raspberries
59 ml honey (or to taste)
2 TBSP (30 ml) lemon juice
2 TBSP (30 ml) water
3/4 tsp (3.75 ml) gelatin
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Instructions
- Preheat oven to 500°F (260°C).
- In a standing mixer fitted with paddle attachment, beat dripped yogurt at low speed.
- Scrape down sides and add salt and honey.
- Scrape down sides again and add lemon juice and vanilla.
- Scrape down sides again and add yolks.
- Beat at a low speed until thoroughly combined.
- Add whole eggs, two at a time until thoroughly combined. Scrape between additions.
- Brush sides of springform pan with butter.
- Pour filling into cooled crust and bake 10 minutes.
- Without opening the oven door, reduce oven temperature to 200°F (93°C) and continue to bake until instant-read thermometer inserted into center of cheesecake registers about 150°F (66°C) (about 1½ hours).
- Transfer cake to wire rack and cool 5 minutes
- Run paring knife between cake and side of springform pan.
- Cool until barely warm (2½ to 3 hours).
- Top with compote if desired.
- Wrap tightly in plastic wrap and refrigerate until cold (at least 3 hours).
- Cut into wedges and enjoy.
Grain-free Cheesecake Crust
instructions
- Preheat the oven to 350°F (177°C) for 12 minutes.
- Combine almond flour, butter, and honey in a mixing bowl.
- Press into the bottom of a springform pan.
- Bake at 350°F (177°C) for 12 minutes.
- Cool the crust before adding a filling.
Honey-sweetened Raspberry Compote
instructions
- Heat raspberries, honey, lemon juice, and water in a saucepan until liquid and well combined.
- Strain mixture through a fine mesh collander to filter out the seeds and return to the pot to cool.
- Sprinkle gelatin on top of liquid and let sit unheated for 5 minutes to bloom.
- Turn heat back on med-low and mix gelatin into liquid.
- Taste the compote and add more honey to taste if desired.
- Heat until it almost reaches the desired thickness.
- Allow to cool and then serve on top of yogurt, ice cream, cheesecake, etc.
Nutritional Info
Storage
Cheesecake can be refrigerated up to 4 days
Notes
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