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This no-bake cheesecake recipe has been a conference favorite for years, as well as in my own home. I’ve tweaked it slightly by adding eggs and vanilla to the crust, and lemon juice to the filling. It can also be made as a pudding-type dessert served with the topping, baked and crumbled, sprinkled over the top. Dress it up also with fresh berries or compote, sliced figs, or a drizzle of maple syrup.
Process the following in a food processor to a fine crumb:
- 2 cups soaked and dried nuts (we use almonds)
- 1 cup pitted dates
- 2 pastured eggs, lightly beaten
- 1/4 cup butter or ghee
- 1 tsp pure vanilla extract
Press the crumb into a 1/2 sheet baking pan and bake the crust at 350°F for 10 minutes, then cool.
- 1 cup heavy cream
- 1 Tbsp gelatin
- 4 pastured eggs, separated
- 4 cups soft cream cheese
- 1/2 cup honey or maple syrup
- 1 Tbsp fresh lemon juice
- 1 Tbsp pure vanilla extract
Soften the gelatin in the cream for 5 minutes, then gently warm on low to dissolve. Whip the egg whites. Add the remaining ingredients to the cream mixture and blend well with a stick blender or in a food processor, blender or Vita Mix. Fold in the beaten egg whites. Pour over the cooled crust and chill, covered, at least 4 hours until well set. Top with ripe berries or crust crumble.
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Giving credit where credit is due, I should have noted that my sidekick, Rosie Ueng, helped with the “tweaking” of our conference cheesecake recipe. It was her idea to add the lemon juice, and it makes quite a difference!
Hello Maureen,
I wondering if can confirm that this cheese cake recipee is THE very one that we enjoyed at the 2017 Sat. lunch at the conference? I made the one in Sally’s cookbook and it was nothing like the light exceeding yummy one at the conference. The one in the cookbook I found too heavy to really enjoy. I would appreciate your take on this.
Thanks so much,
Margaret
Yes Margaret, this is the recipe as we used at the conference in Minneapolis. It is Sally’s recipe, but tweaked a little☺️. Glad you enoyed it!
Do you use dried dates or fresh?
dried dates
Hello!
This looks like a lovely Easter treat indeed… thank you.
Can you please tell me if gelatin by vital proteins will do?
Thank you again,
Karyn
yes, that is a brand in our shopping guide. https://www.westonaprice.org/about-us/shopping-guide/
Hello
I have almond flour. How can I process it to remove anti nutrients before cooking? Would soaking, or fermenting work ? If i saok how long for and do i need to drain it after ?
Can you use sour cream instead of regular cream?