Eggnog Cheesecake {Paleo/Primal, no-bake, gluten-free; with keto/low carb and GAPS Diet options}
Calories 430kcal
Ingredients
- 1 1/2 cups cassava root flour (Otto's cassava flour)
- 1/2 cup butter (Otto's cassava flour)
- 1/2 cup coconut sugar (Otto's cassava flour)
- 1/2 teaspoon baking soda (Otto's cassava flour)
- 1/8 teaspoon sea salt
- 16 ounces cream cheese
- 8 ounces sour cream (Otto's cassava flour)
- 1/2 cup pure maple syrup (Otto's cassava flour)
- 8 eggs (yolks and whites divided for optional meringue topping)
- 1/4 cup water
- 1/4 cup dark rum (Otto's cassava flour)
- 1 tablespoon gelatin
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/8 teaspoon sea salt
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Combine flour, sweetener, sea salt, and baking soda in food processor or by hand.
- Pulse briefly to blend.
- Add fat of choice and pulse again until flour begins to come together, darkening slightly and absorbing the fat, about 2 minutes.
- (Or by hand, use a pastry blade.) Press mixture evenly into springform pan, along the bottom and about 1-2 inches up the sides.
- Bake for 9 minutes.
- Set aside to cool while you make the filling.
- Filling Place 1/4 cup water in small saucepan.
- Sprinkle gelatin over surface, whisk in, and allow to bloom, 1 minute.
- Place pan with gelatin over medium heat.
- Stir gelatin until it melts and there is foam on the surface, 1-2 minutes.
- Remove from heat.
- Add and stir in sweetener and rum.
- Set aside.
- To a large metal mixing bowl add: cream cheese, sour cream, egg yolks, nutmeg, cinnamon, and sea salt.
- Whip until smooth and slightly fluffy, about 30 seconds.
- Scrape down sides of bowl.
- Add sweetened gelatin mixture from pot, fully incorporating the mixture as it’s beaten in.
- Continue until all the sweet gelatin is added.
- Pour filling into cooled crust, evening out the top surface smoothly.
- Refrigerate 3 hours or overnight.
- After 3 hours or overnight, make the optional meringue and chocolate topping.
- Final Assembly Remove chilled cheesecake from fridge.
- Top with optional chocolate ganache, smoothing out surface with an offset spatula; OR use a piping back to decorate with meringue option.
- Garnish with nutmeg, holly berries etc.
- If you wish to swirl meringue and chocolate ganache, simply fill one side of the bag with ganache (about 1/4 of the volume), and fill the other side with meringue or the whipped cream meringue variation.
- Pipe decoratively.
- Garnish.
- Chill until ready to serve
Originally posted 2019-02-20 18:45:20.
