Eggnog Cheesecake {Paleo/Primal, no-bake, gluten-free; with keto/low carb and GAPS Diet options}

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Eggnog Cheesecake {Paleo/Primal, no-bake, gluten-free; with keto/low carb and GAPS Diet options}

45 minutes
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

Nutrition

Calories: 430kcal

Originally posted 2019-02-20 18:45:20.

Article Categories:
Cuisine

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