I happened upon this recipe for Strawberry Swirl Cheesecake at Fast Paleo, and simply had to share it with the world. It is really more Primal/Maker’s Diet, but I won’t tell them over at Fast Paleo. Who knew that a dessert this beautiful could actually be good for you! There is no refined sugar at all, and very little carbs…thank you for adapting this recipe and making it worthy of a dinner party!
Paleo Strawberry Swirl Cheesecake
- 1 Cup Walnuts
- 3/4 Cup Almonds
- 1 Tbsp. Almond Butter
- 2 Tbsp. Maple Syrup
- 3 Eggs
- 16 oz. Cream Cheese
- 1 Cup Sour Cream
- 3 Tbsp. Honey
- 3 1/2 Cups Sliced Strawberries
- 1 tsp. Vanilla
Preheat oven to 350.
For the Crust:
In a food processor, combine all nuts until fine. Mix in the almond butter and maple syrup until all binds together. Spread this mixture on the bottom of a 24 inch Springform cake pan and chill until needed.
For the Filling:
Cream Cheese, Sour Cream, and Eggs should be at room temperature. With an electric mixer on low, combine Cream Cheese, Vanilla, Sour Cream and Honey until smooth. Beat in the Eggs one at a time, being careful not to over beat (too much air will crack the cheesecake). Pour half the mixture into a separate container and set aside.
Puree the sliced strawberries in the food processor until they are the consistency of a thick jam. Stir this into one half of the cheese mix.
Using the crust you set aside, begin pouring the filling into the base in alternate layers – first the plain, followed by the strawberry. This is more about appearance than anything, so feel free to use your own creativity – the more swirly, the better!
Bake for 40 minutes. Don’t be tempted to open the oven door and peek – the change in temperature could crack the cheesecake. When the cake’s ready it should be firm at the edges but still wobbly in the middle. It will firm as it sits to cool. To really ensure that it doesn’t crack, don’t remove the cake from the oven when it’s cooked. Just leave the door open so it can gradually cool.