Happy Monday! Did you have a nice weekend? We enjoyed spending Easter with our little people and our close friends. In light of the holiday, I thought I’d share a recipe for the very best cheesecake you will ever taste (all organic, of course!)
This recipe is extra special because my Mom, who bakes professionally, created it. She makes some of the most scrumptious desserts you could ever eat. She’s always creating new recipes for delectable treats! Growing up, she made cookies, cakes, and breads all the time. Since I started the Maker’s Diet, I have not had white sugar or white flour even one time, but I have enjoyed making special treats with sprouted and whole grain flours, Rapadura or cane juice sugar, and plenty of eggs, butter & coconut oil. I’m of the opinion that desserts shouldn’t be a once a day thing, but I think they are perfectly fine once a week or even a couple times per week, depending on your current health goals.
My husband greatly enjoys whenever I bake treats, and this cheesecake is one of his all time favorites. Unfortunately for him, I only make it on special occasions like birthdays. (Usually his!) It is however, one of the best desserts you’ll ever taste. I’ve made it for friends who said it was better than Cheesecake Factory’s. Growing up, I always thought my Mom’s desserts were better than store bought, so since she created this recipe, it wouldn’t surprise me if this is better! (I’ve never had Cheesecake Factory so I can’t tell you myself!)
I do have to note that the secret to a delicious cheesecake is to do something called a water bath. Google it and you will find out exactly how to do it. This keeps the cheesecake really moist and prevents cracking. Another secret to cheesecakes: always, always prepare them a couple days ahead of time. They are always better the 2nd or even 3rd day.
With that being said, here’s the recipe! Enjoy!
Crust Ingredients: ( I like a lot of crust so I always double this crust recipe, it depends how much you like)
3/4 cup organic sprouted or whole wheat flour
3 tbsp. Rapadura or organic evaporated cane juice
6 tbsp. organic butter
1 slightly beaten organic egg yolk
1/2 tsp. organic vanilla
3 (8 oz) packages organic full fat cream cheese, softened
3 bars organic full fat cream cheese (8 oz size)
1 cup Rapadura or organic evaporated cane juice sugar (*Note: using Rapadura will give the finished cheesecake a brownish color, use the evap. cane juice if you want it cream colored)
2 tbsp. organic sprouted or whole wheat flour
1/4 tsp. sea salt
2 organic eggs
1 organic egg yolk
1/4 cup organic milk
Directions for Crust:
To prepare crust, combine the 3/4 cup flour and 3 tbsp. sugar. Cut in butter until crumbly. Stir in 1 slightly beaten egg yolk and 1/4 teaspoon vanilla.
Pat 1/3 of the dough onto the bottom of a 9-inch springform pan, with sides removed. Bake in a 400 degree oven for 7 minutes or until golden. Cool.
Butter the sides of pan; attach to bottom. Pat remaining dough onto sides of pan to a height of 1 3/4 inches; set aside.
Directions for Filling:
For the filling, in a large mixer bowl beat together the softened cream cheese and remaining vanilla until fluffy. Stir together the sugar, flour and salt; gradually stir into cream cheese mixture. Add the 2 eggs and 1 egg yolk all at once, beating at low speed just until combined. Stir in milk.
Turn into crust-lined pan. Set up water bath. Using the water bath, bake in a 450 degree oven for 10 minutes. Reduce heat to 300 degrees; bake 50 to 55 minutes more or until center appears set and a knife comes out clean. Cool 15 minutes. Loosen sides of cheesecake from pan with a spatula. Cool 30 minutes; remove sides of pan. Cool about 2 hours longer. Chill thoroughly. Top with the following topping:
Sour Cream Topping:
1 cup organic full fat sour cream
1/5 tspn. organic vanilla
1 tsp. Rapadura or organic evaporated cane juice
Stir all ingredients together well. When cheesecake is cooled, spread over top.
You can top with organic chocolate chips, or melt high quality organic chocolate in a pan, and transfer to a small plastic bag when fully cooled. Cut a small hole on one side of the bag, and squirt chocolate “lines” in a design all over the top of the cheesecake. Cool completely.