Easy Graham Cookie Crust
- 1 3/4 cups almond flour (Bob’s Red Mill)
- 1/3 cup coconut flour
- 1 tablespoon ground cinnamon
- 1 teaspoon gelatin
- 1/8th teaspoon salt
- 5 tablespoons chilled butter, cubed
- 3 tablespoons honey
- 1.5 tablespoons water
- 1 teaspoon vanilla extract
- 3 packages Friendship brand Farmer Cheese (7.5 oz each package) found in most groceries.
- 1/2 cup + 1 tablespoon honey
- 1/3 cup full fat coconut milk (Whole Foods brand has no additives)
- 2 eggs
- 2 tablespoons melted butter or ghee
- 1 tablespoon vanilla
- 1.5 teaspoons gelatin
- 2 cups (8oz) frozen or fresh cranberries
- 1/3 cup water
- 3 tablespoons honey
- mint leaves for garnish
- Preheat oven to 350 degrees
- Start with your graham crust: In a large bowl, whisk together almond flour, coconut flour, cinnamon, gelatin and salt. Cut butter into flour thoroughly with a pastry cutter.
- Add honey, water, vanilla extract and start working the wet ingredients into the flour/butter mixture by hand. At first it will feel dry, but as the butter and liquid are incorporated, it will become softer and dough-like. Form the dough into a ball- it will be sticky. Wash hands from excess dough.
- Then line your 8×8 baking pan with parchment paper and press your graham dough evenly into the bottom of the pan. Set aside.
- Start your cheesecake filling: Unwrap your Farmer Cheese packages and place all three in a large mixing bowl. Add honey, melted butter, eggs, coconut milk and vanilla. Stir with a whisk for about a minute and a half–it will be very thick at first but will loosen up as you go. Sprinkle gelatin over top and blend in quickly and evenly with whisk.
- Pour your cheesecake batter into a blender and pulse until smooth. Farmer Cheese is grainier like ricotta and this will help to smooth the texture a bit.
- Then pour the blended batter over the graham crust and smooth the surface with a rubber spatula.
- Place in preheated oven and bake at 350 degrees for about an hour (some ovens take 1 hour and 10 minutes). It cooks just like a regular cheesecake, you’ll see it’s done when the top is set but still a bit jiggly when moved.
- Place cheesecake on wire rack to cool 20-30 minutes, then transfer to the freezer for an additional 30-40 minutes to fully set up. (If you cool it in the fridge instead of the freezer, cover with plastic wrap first. It will take about 3 hours in the fridge to set up).
- While you’re waiting for your cheesecake to cool, go ahead and make your cranberries: Pour your cranberries, water and honey into a medium sized pot on medium heat. Stir frequently and bring to a boil-about 5 minutes. (If the cranberries are frozen, it’ll take just a touch longer for them to thaw).
- Let the cranberries boil for a few minutes then reduce heat to a simmer for about 15 minutes, checking in to stir fairly often. The cranberry sauce will thicken a bit. (You are welcome to add orange zest, a touch of vanilla and or cinnamon. They are also amazing just as is as.) Remove from heat, the sauce will thicken up further upon cooling.
- Lift your cooled cheesecake from the pan by picking up the sides of the parchment paper and place on counter or cutting board. Cut into squares, serve on plates and spoon cranberry over top, garnish with a piece of mint if desired.
- Refrigerate leftovers in an airtight container, enjoy!
- Prep Time: 30 min
- Cook Time: 60 min
Keywords: specific carbohydrate diet, cheesecake, cranberry, holiday baking, Christmas dessert, Thanksgiving dessert, gluten-free, grainfree, scd