Decadent Dairy-Free Cheesecake - Paleo Version

Cheesecake is probably my all-time favorite dessert and one of the few things I really missed being dairy-free. I was determined to create a dairy-free version of the delicious, dense and creamy cheesecake that I actually enjoy as much as the real thing, and this recipe doesn't disappoint. I had to seek out a couple dairy and gluten-free products to make it work (and be warned, they aren't cheap), but I found some winners and I encourage you to use the same brands I did for the best results.

This is my paleo version of my earlier recipe using a grain-free crust and with a few tweaks and improvements on my original recipe. I hope you'll it as much as I do!

Ingredients:

• 2 cups Purely Elizabeth Coconut Cashew Grain-Free Granola (Simple Mills Crunchy Cinnamon Cookies work well too and are also grain-free)

• 2 Tbsp Coconut Oil (melted)

• 1 tsp Coconut Oil (to grease the springform pan)

• 4 packages Kite Hill Plain Cream Cheese Style Spread

• 1 1/2 cups Maple Sugar

• 1/4 cup Coconut Flour

• 3/4 cup Organic Coconut Cream, Full Fat (I recommend Native Forest or Natural Value brands)

• 4 Eggs, Organic And Pasture-Raised

• 2 Tbsp Lemon Juice

• 2 Tbsp Limoncello (Italian lemon liquer)

• 1 tsp Vanilla Extract, Organic

• 1 Tbsp Lemon Zest (finely grated)

Directions:

1. Adjust oven rack to middle position and preheat oven to 450°F.
2. For the crust: In a food processor, grind the grain-free granola and/or cookiee into a fine, graham flour-like texture.
3. In a mixing bowl combine ground granola with 2 Tbsp melted coconut oil and mix well. If the mixture is too dry, add a little more coconut oil.
4. Brush the bottom and sides of a 9-inch spring form pan with coconut oil. Press the crust mixture evenly into the bottom of the pan and slightly up the sides, making sure you don't leave any cracks.
5. In an electric mixer, beat the non-dairy cream cheese on medium speed, gradually adding in the maple sugar and coconut flour and beat until smooth, about 3 minutes.
6. Add eggs, one at a time, beating until just incorporated and scraping down after each addition. (If you don’t scrape down the bowl after each egg, you may end up with cream cheese lumps).
7. Add coconut cream, zest, lemon juice, limoncello and vanilla and beat until just incorporated.
8. Pour batter into prepared pan. Bake cake at 450° for 10 minutes. Reduce oven temperature to 200° (leave oven door open until oven temp reduces).
9. Bake until cheesecake perimeter is set but center jiggles ever so slightly when pan is tapped (it should be firmer than regular cheesecake at this stage), about 1 hour. Turn off heat and leave oven door ajar for 1 hour longer. This gradual cooling will prevent the top from cracking.
10. Remove cheesecake from oven and set on a wire rack; cool to room temperature. Cover and refrigerate until chilled, at least 4 hours. (Can be refrigerated up to 4 days.) Serve topped with fresh, organic berries or other fruit if desired.