New York Style Cheesecake

Prep:
40 min
|
Cook:
2 hours
Medium
Save
New York Style Cheesecake
New York Style Cheesecake

Ingredients

5 cups dripped SCD yogurt

1 cup honey

1 tsp grated lemon zest

2 tsp vanilla extract

2 tsp lemon juice

½ tsp salt

6 large eggs

2 large egg yolks

Grain-free Cheesecake Crust

ingredients

1½ cups almond flour

6 TBSP butter

3 TBSP honey

Honey-sweetened Raspberry Compote

ingredients

24 oz frozen raspberries

¼ cup honey (or to taste)

2 TBSP lemon juice

2 TBSP water

¾ tsp gelatin

1135 grams dripped SCD yogurt

237 ml honey

1 tsp (5 ml) grated lemon zest

2 tsp (10 ml) vanilla extract

2 tsp (10 ml) lemon juice

½ tsp (2.5 ml) salt

6 large eggs

2 large egg yolks

Grain-free Cheesecake Crust

ingredients

150 grams almond flour

84 grams butter

3 TBSP (45 ml) honey

Honey-sweetened Raspberry Compote

ingredients

680 grams frozen raspberries

59 ml honey (or to taste)

2 TBSP (30 ml) lemon juice

2 TBSP (30 ml) water

3/4 tsp (3.75 ml) gelatin

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Dietary Therapies
SCD
mSCD
IBD-AID P2
Dietary Requirements
Grain-Free
Gluten-Free
Lactose-Free
Soy Free
Recipe PDF

Instructions

  • Preheat oven to 500°F (260°C).
  • In a standing mixer fitted with paddle attachment, beat dripped yogurt at low speed.
  • Scrape down sides and add salt and honey.
  • Scrape down sides again and add lemon juice and vanilla.
  • Scrape down sides again and add yolks.
  • Beat at a low speed until thoroughly combined.
  • Add whole eggs, two at a time until thoroughly combined. Scrape between additions.
  • Brush sides of springform pan with butter.
  • Pour filling into cooled crust and bake 10 minutes.
  • Without opening the oven door, reduce oven temperature to 200°F (93°C) and continue to bake until instant-read thermometer inserted into center of cheesecake registers about 150°F (66°C) (about 1½ hours).
  • Transfer cake to wire rack and cool 5 minutes
  • Run paring knife between cake and side of springform pan.
  • Cool until barely warm (2½ to 3 hours).
  • Top with compote if desired.
  • Wrap tightly in plastic wrap and refrigerate until cold (at least 3 hours).
  • Cut into wedges and enjoy.

Grain-free Cheesecake Crust

instructions

  • Preheat the oven to 350°F (177°C) for 12 minutes.
  • Combine almond flour, butter, and honey in a mixing bowl.
  • Press into the bottom of a springform pan.
  • Bake at 350°F (177°C) for 12 minutes.
  • Cool the crust before adding a filling.

Honey-sweetened Raspberry Compote

instructions

  • Heat raspberries, honey, lemon juice, and water in a saucepan until liquid and well combined.
  • Strain mixture through a fine mesh collander to filter out the seeds and return to the pot to cool.
  • Sprinkle gelatin on top of liquid and let sit unheated for 5 minutes to bloom.
  • Turn heat back on med-low and mix gelatin into liquid.
  • Taste the compote and add more honey to taste if desired.
  • Heat until it almost reaches the desired thickness.
  • Allow to cool and then serve on top of yogurt, ice cream, cheesecake, etc.

Nutritional Info

Storage

Cheesecake can be refrigerated up to 4 days

Notes

This recipe was originally published in  
Used with permission from 
SCD Recipe

Comments

Somebody in the kitch - view from the back while preparing healthy foods. Cutting board with various healthy foodsPink Milkshake and fruits on a white table and pink backgroundWoman stirring in a pot with vegetables.on the stove

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