Uploaded March 2023 | Updated September 2026, 2 weeks ago
If you’re looking to expand your palate and not bombard your blood sugar levels at the same time, this ‘Creamy Cheese Cake’ recipe is sure to hit the spot!
Unlike the cheesecake you would see in stores today, which is usually made with processed cream cheese, this tasty treat features deeply-nutritious raw cream and probiotic cottage cheese, as well as being lower in sugar.
Hint: If you feel like changing things up a bit, limes work well in place of lemons and bring a bit of zip to this recipe. If you are sensitive to the alcohols commonly found in vanilla extract, or are looking to up your dessert game, vanilla bean makes a wonderful addition as well!
Ingredients:
½ raw pie shell recipe
1 cup pima cream or raw whipping cream
1 cup cottage cheese
2 fertile eggs
½ tsp. sea salt
2 tsp. Vanilla (or ½ vanilla bean)
2 tbsp. lemon juice
Grated lemon rind from ½ lemon
1 tbsp. gelatin
¼ cup water
½ cup honey
Strawberries, blueberries, peaches or other fruit of your choice
Whipped raw cream
Directions:
Line a 7″ springform pan with a little more than ¼ of the Raw Pie Shell Recipe, reserving the rest for topping. Dissolve gelatin in water and melt over very low heat. Place Pima Cream, Cottage Cheese, Eggs, Salt, Vanilla, Lemon Juice and Rind and Honey in blender.
Blend until smooth and while blender is operating, slowly add melted gelatin until well blended. Pour over crust in pan and crumble remaining crust on top. Chill until firm. Strawberries, blueberries, or other fruit may be placed on top with or without raw whipped cream.
Layered Version:
After dissolving gelatin, set aside (preferably in a warm spot). Place blueberries in a small pot with ⅓ cup water, 1 tsp honey or coconut sugar, vanilla bean and simmer on very low heat for 10-15 minutes. Remove from heat once the compote thickens to desired consistency.
Blend all wet ingredients in a food processor or blender on low. Reserve half the batter for the blueberry layer; set aside. Pour remaining batter over the crust and place in the fridge to chill for one hour. Blend second half of batter with blueberry compote mixture until smooth and pour over the now-chilled first layer of cheese cake.
Place back in the fridge to set for at least two hours. Garnish with whipped raw cream, berries, and other toppings of choice.
Click the link in our bio to view this recipe on our website!
.
.
.
#pastureddairy #rawmilkrevolution #wisetraditions #rawmilk #nourishingtraditions #rawcheesecake #lowcarbconferences #lcd2023 #cheesecakerecipes #rawcream #supportlocaldairy #localmilk #lowcarbdessert #lowsugardessert #rawhoney #rawcream #goatmilk #womenshealth #lowglycemic #lowglycemicdessert #ancestraldiet #ancestralnutrition #foodsovereignty #pricepottengerkitchen #traditionalcooking #wisetraditions #nosetotail #pastureraised #pricepottenger #westonaprice #WAPF #nutrientdensefoods
If you’re looking to expand your palate and not bombard your blood sugar levels at the same time, this ‘Creamy Cheese Cake’ recipe is sure to hit the spot!
Unlike the cheesecake you would see in stores today, which is usually made with processed cream cheese, this tasty treat features deeply-nutritious raw cream and probiotic cottage cheese, as well as being lower in sugar.
Hint: If you feel like changing things up a bit, limes work well in place of lemons and bring a bit of zip to this recipe. If you are sensitive to the alcohols commonly found in vanilla extract, or are looking to up your dessert game, vanilla bean makes a wonderful addition as well!
Ingredients:
½ raw pie shell recipe
1 cup pima cream or raw whipping cream
1 cup cottage cheese
2 fertile eggs
½ tsp. sea salt
2 tsp. Vanilla (or ½ vanilla bean)
2 tbsp. lemon juice
Grated lemon rind from ½ lemon
1 tbsp. gelatin
¼ cup water
½ cup honey
Strawberries, blueberries, peaches or other fruit of your choice
Whipped raw cream
Directions:
Line a 7″ springform pan with a little more than ¼ of the Raw Pie Shell Recipe, reserving the rest for topping. Dissolve gelatin in water and melt over very low heat. Place Pima Cream, Cottage Cheese, Eggs, Salt, Vanilla, Lemon Juice and Rind and Honey in blender.
Blend until smooth and while blender is operating, slowly add melted gelatin until well blended. Pour over crust in pan and crumble remaining crust on top. Chill until firm. Strawberries, blueberries, or other fruit may be placed on top with or without raw whipped cream.
Layered Version:
After dissolving gelatin, set aside (preferably in a warm spot). Place blueberries in a small pot with ⅓ cup water, 1 tsp honey or coconut sugar, vanilla bean and simmer on very low heat for 10-15 minutes. Remove from heat once the compote thickens to desired consistency.
Blend all wet ingredients in a food processor or blender on low. Reserve half the batter for the blueberry layer; set aside. Pour remaining batter over the crust and place in the fridge to chill for one hour. Blend second half of batter with blueberry compote mixture until smooth and pour over the now-chilled first layer of cheese cake.
Place back in the fridge to set for at least two hours. Garnish with whipped raw cream, berries, and other toppings of choice.
Click the link in our bio to view this recipe on our website!
.
.
.
#pastureddairy #rawmilkrevolution #wisetraditions #rawmilk #nourishingtraditions #rawcheesecake #lowcarbconferences #lcd2023 #cheesecakerecipes #rawcream #supportlocaldairy #localmilk #lowcarbdessert #lowsugardessert #rawhoney #rawcream #goatmilk #womenshealth #lowglycemic #lowglycemicdessert #ancestraldiet #ancestralnutrition #foodsovereignty #pricepottengerkitchen #traditionalcooking #wisetraditions #nosetotail #pastureraised #pricepottenger #westonaprice #WAPF #nutrientdensefoods
