Cheesecake [The Cream Dream Remix]

Silky, rich cheesecake that delivers all the indulgence without the refined sugar crash. This is dessert perfection for special occasions.

Makes

Serves 10-12

Total Time

6 hrs (45 min active)

Ingredients

For Crust:
1 1/2 cups (180g) almond flour
1/4 cup (48g) coconut sugar
1/4 cup (56g) grass-fed butter, melted
Pinch of salt

For Filling:
24 oz (680g) cream cheese, softened
3/4 cup (144g) coconut sugar
1/3 cup (80ml) raw honey
3 large eggs (pasture-raised preferred)
1/2 cup (120g) sour cream
2 tsp (10ml) vanilla extract
1/4 tsp (1.5g) salt

Make it Good For The Gut (Optional)

Replace half the cream cheese with grass-fed kefir cheese for probiotics and tangier flavor. Use Greek yogurt instead of sour cream for additional beneficial bacteria. Add 1 tablespoon inulin powder for prebiotic fiber that feeds gut bacteria. Include 1 teaspoon vanilla extract from vanilla beans for beneficial compounds.

Remix Options

Crust Alternatives: Use cashew flour for milder flavor or crushed pecans mixed with dates for natural sweetness. Sweetener Swaps: Replace honey with pure maple syrup or use erythritol (reduce by half) for lower glycemic option. Flavor Variations: Add 2 tablespoons lemon juice and zest for lemon cheesecake or 1/4 cup cocoa powder for chocolate version. Dairy-Free Version: Use cashew cream cheese and coconut cream instead of dairy ingredients. Mini Cheesecakes: Divide between 12 muffin cups and bake 18-20 minutes for individual portions. Topping Ideas: Fresh berry compote, dark chocolate shavings, or candied nuts for elegant presentation.

Good To Know

Crust Foundation: Almond flour creates a rich, nutty crust that perfectly complements the creamy filling without overwhelming sweetness. Cream Cheese Temperature: Ensure cream cheese is fully softened at room temperature for 2-3 hours to prevent lumps in the filling. Mixing Technique: Beat cream cheese until completely smooth before adding other ingredients to avoid lumpy texture. Doneness Test: Center should be almost set but still slightly jiggly when gently shaken – it will firm up during cooling. Cooling Strategy: Cool gradually at room temperature for 1 hour, then refrigerate to prevent cracking from temperature shock. Storage Guidelines: Keeps covered in refrigerator up to 5 days and actually improves in flavor after 24 hours. Serving Tips: Use a warm, clean knife between cuts for neat slices, and let soften 15 minutes at room temperature before serving for best texture.

steps

Prep:

Preheat oven to 325F (163C). Mix almond flour, coconut sugar, melted butter, and salt in bowl until evenly combined.

Press:

Press crust mixture firmly into bottom of 9-inch (23cm) springform pan using flat-bottomed measuring cup for even layer.

Bake:

Bake crust 10 minutes until lightly golden around edges. Remove and let cool while preparing filling.

Beat:

Beat softened cream cheese until completely smooth and fluffy, about 3-4 minutes. Add coconut sugar and honey, beat until well combined.

Mix:

Beat in eggs one at a time, mixing well after each addition. Add sour cream, vanilla extract, and salt, mixing until just combined.

Fill:

Pour filling over prepared crust and smooth top with spatula. Bake 55-60 minutes until center is almost set but still slightly jiggly when gently shaken.

Cool:

Cool completely at room temperature for 1 hour, then refrigerate at least 4 hours or overnight. Store covered up to 5 days – flavors improve after first day.