Cheesecake!

Cheesecake! Yes, cheesecake, as long as you can have cultured milk products, nuts, coconut, and honey. We'll wait and see if I can.


Winner winner chicken dinner...err...dessert. OMG it was heavenly and even non-GAPS people gobbled it up so you know it's good.


You first need homemade cultured sour cream and cream cheese. Basically make homemade yogurt and left sit extra-long in an incubator for sour cream (24 hours) , and then use your leftover yogurt for cream cheese; Alton Brown has a good recipe http://www.foodnetwork.com/recipes/alton-brown/yogurt-cheese-recipe.

Cheesecake Crust:

 1/4- 1/2 c pecans - put in food processor to make into flour. Almond might work too but almond hates me.
2 c coconut, I use a super-fine unsweetened coconut.
1/2 c honey or to taste (I used a little less)
1/4 c oily mix- I mixed ghee and coconut oil

Mix in food processor until it resembles graham cracker crumbs.

Use muffin cups/liners or lightly oil (coconut oil) muffin tin - 12 total muffin cups.

Press in the "crust" on the bottom, you will likely have leftovers- enjoy, it's a good snack!

Pre-bake 325f  3-5 mins

yummmmm

Filling

Soften cream cheese- I had about 8oz or so
Add tablespoon or so of sour cream
add tbsp honey
add a few zesyts of lemon
put in mixer and mix until creamed, high speed, about 1 min. Add....
1 egg.
Mix slowly for 10 sec. and increase speed to high, mix 2-3c min until well mixed.

Spoon onto crust

topping:
Lemon Curd!
Follow any recipe you find online, but what I did was...
heat 2/3 c lemon juice
1/2 c honey
splash vanilla extract
over medium heat, not until boiling, just warm and well mixed. Add barely-a-pinch of salt and stir.

Whisk...
3 egg whites plus 1 egg and 1/4 c honey, until the color changes and it is well mixed.

Very very very slowly drizzle or spoon in the lemon mixture...do not curdle/scramble your eggs!

Add back to saucepan, cook on medium low stirring often until it coats the spoon without too much dripping off. Let sit and cool to room temperature, it will thicken

Dollop lemon curd on top of cheese mix on the crust, stir gently.

Cook 325 10-20 min, really it depends on your oven. As soon as the cakes are not jiggly, take them out before they cook too much and crack.
Let cool on counter 1 hour, place in drudge at least 2 hours before serving.