I’ll be the first to admit that the pictures do not do this cheesecake justice! You’ll love that this cheesecake is creamy, rich, and sweet, while also being healthier than your average cheesecake! Made with full-fat dairy, honey, and walnuts, this cheesecake is gluten-free, grain-free, and refined-sugar-free. It’s the perfect dessert for Valentine’s day, a birthday, or for any old dessert night! Top it with fresh raspberries and homemade whipped cream, and you’ve got yourself an impressive, delicious dessert!
Raspberry Cheesecake with Walnut Crust
I'll be the first to admit that the pictures do not do this cheesecake justice! Apparently, it's not that easy to photograph cheesecake :). You'll love that this cheesecake is creamy, rich, and sweet, while also being healthier than your average cheesecake! Made with full-fat dairy, honey, and walnuts, this cheesecake is gluten-free, grain-free, and refined-sugar-free. It's the perfect dessert for Valentine's day, a birthday, or for any old dessert night! Top it with fresh raspberries and homemade whipped cream, and you've got yourself an impressive, delicious dessert!
Ingredients
- 1½ cups walnuts
- 2 Tbsp cold butter
- 2 Tbsp coconut sugar
- dash salt
- 16 oz full-fat cream cheese softened
- ½ cup sour cream
- 2 eggs
- ½ cup honey melted
- ¼ cup cornstarch
- ½ tsp vanilla
- ½ cup frozen raspberries
- fresh raspberries for garnish
- whipped cream for garnish
Instructions
- Preheat the oven to 350.
- Cut out a circular piece of parchment to place in a 9x9 circle cake pan. I trace the bottom of the pan on the parchment and then cut it out. Place the parchment in the pan.
- In a food processor, blend the walnuts until crumb-like.
- Add the butter (cut up into pieces), coconut sugar, and salt. Process until it starts to ball up.
- Using your hands, spread the walnut mixture over the bottom of the pan. This will take some time as it's stickier dough. Just be patient and keep working it. It will cover the whole thing. I found it helpful to take the parchment out, mold out the dough onto it, and then place it back into the pan.
- Bake for 12 minutes and remove.
- Turn the oven down to 285.
- Using an electric mixer or electric stand mixer, whisk the cream cheese and sour cream together.
- With the mixer on low, add one egg in at a time.
- Add the honey and cornstarch and whisk everything together, just until blended together. Be careful not to overmix it or the cheesecake will crack when cooling because of the extra air. Set aside.
- Thaw the raspberries in a pot over medium heat with a dash of water. Then blend the berries.
- You can either swirl the raspberry sauce over the cheesecake and make a fancy design, or mix it into the cream cheese mixture (the cheesecake pictured is with the raspberries mixed into the cream cheese).
- Pour the cream cheese mixture over the crust. Bake for 60-65 minutes.
- Remove from the oven and chill in the refrigerator for at least 2-4 hours.
- Top with fresh raspberries and whipped cream!
Notes
Like I mentioned above, be careful not to overmix the batter or the extra air will cause the cheesecake to crack when cooling.
