Caveman Cheesecake by Michelle Norris, Caveman Cuisine

Even cavemen like dessert. The Paleolithic (Paleo) way of eating incorporates pastured meats and organic fruits and vegetables. A less strict version of the eating plan is called “primal” and allows for cheese, and in turn–cheesecake!

Michelle Norris is Executive Chef at Caveman Cuisine, a Paleo meal delivery service, and developed this recipe for Caveman Cheesecake.

If you have any questions about this recipe, Send an e-mail to Michelle.

Preheat oven to 375ºF

Crust:

• 1 Cup almond meal/flour
• 1/2 Cup Coconut Flour
• 3 T Butter, melted
• 3 T Partially Melted Coconut Butter
• 1/2 T Melted Bacon Fat (I know this sounds odd but trust me, it’s awesome)

Directions

1. Combine all the ingredients until well incorporated and it starts to get crumbly & clumps together.
2. Press into the bottom of a spring form pan & just 1/4? up the side until it has the same uniform thickness throughout.
3. Bake 7 – 10 minutes at 375º, until a light golden brown.
4. Remove from oven & let cool on a baking rack, if possible.

Base Cheesecake Filling:

• 8 oz. Cream cheese, softened
• 8 oz. Mascarpone
• 1/2 t. Vanilla Extract
• 2 eggs
• Heavy Cream (how much you use depends on the additional flavors/ingredients you add–see below)

Directions:

Blend all ingredients together until smooth. Make sure there are no lumps of cream cheese or mascarpone.

Pumpkin cheesecake:

• 2 T Heavy Cream (add to the cream cheese/mascarpone mixture)
• 1 can pumpkin puree
• Pumpkin Pie Spice ( Add to taste…I like a lot of that flavor so I put in 3 T.)
• 1 t. Honey (Optional – I didn’t use it & the natural sweetness from the pumpkin was fine.)

Directions:

1. Mix Pumpkin puree & pumpkin pie spice together & incorporate spices well. Taste & adjust, if needed.
2. Now you can either mix this with the cream cheese/mascarpone mix or you can mix 2/3 of it with the mix, pour into the crust and then pour the remaining pumpkin mix in a spiral on the top (if this won’t pour easily, add a tsp of heavy cream) then take a toothpick & draw circles along the spiral to make a pretty design.

Fruit Cheesecake (do not use heavy cream in this recipe):
Raspberries, blackberries, strawberries, peaches or cherries, either fresh or frozen. If frozen, thaw until just thaw, .

• 2 – 3 Cups Fruit depending on how fruity you want this
• 1 t. fresh lemon juice
• 1 t. Honey (optional)

Directions:

1. Puree all ingredients together in a food processor. This should be a thick syrup but definitely pourable.
2. Either mix the puree with the cream cheese/mascarpone mix or  mix 2/3 of it with the mix, pour into the crust and then pour the remaining fruit puree in a spiral on the top, then take a toothpick or end of a chopstick & draw circles along the spiral to make a pretty design. Or you can save the remaining to serve as a sauce over the cheesecake.

Final Caveman Cheesecake Step:

After you finish with adding your flavored ingredients to your Cheesecake Base, in whichever manner you decided to, you will place the spring form pan on a baking sheet in the center of the oven and bake for 30 – 40 minutes until a toothpick inserted in the center comes out clean. Take out & cool to set up. If you are making this ahead, please be sure to cool completely, remove the sides from the spring form pan then cover with plastic wrap and put into the refrigerator. Pull out & serve immediately.