This delicious treat can be eaten for breakfast, lunch and dinner. After a piece or three, you will feel satisfied and nourished without the guilt and the sore tummy. There is no gluten, sugar or impossible to digest dairy involved. And best of all, it’s all raw, which means it’s chock-a-block with enzymes and bacteria to heal your digestion.
- 2 cups crispy nuts
- 1 cup pitted dates
- 4 cups home made cream cheese, softened
- 4 organic or free range eggs, separated, at room temperature
- 1 1/4 cups milk, preferably raw milk
- 2 tablespoons gelatin
- 1/2 cup raw honey
- 1 tablespoon vanilla
- pinch sea salt
- selected tropical fruits
In a food processor, process dates and almonds until they form a sticky mass. Press into a buttered 9 inch by 13 inch pyrex pan to form a crust.
Put egg yolks and milk in a sauce pan, beat lightly, sprinkle with gelatin and warm slightly until gelatin is dissolved. In a food processor, combine cream cheese, honey and vanilla and process until smooth. Add yolk/milk mixture and process until smooth. Transfer to a bowl and place in refrigerator while beating egg whites. Beat egg whites with a pinch of salt until stiff, fold into cream-cheese mixture and pour into crust. Chill several hours before serving. Selected fruits cut up and sprinkled with lemon juice to keep from browning, make a tasty topping which will entice squeals of delight from your family and friends. Enjoy.
This recipe can be found in Sally Fallon’s book Nourishing Traditions
About the Author...
Sally Fallon is founding president of the Weston A Price Foundation, a non-profit nutrition education foundation with over 400 local chapters and 9000 members. She is also the founder of A Campaign for Real Milk, which has as its goal universal access to clean raw milk from pasture-fed animals. Author of the best-selling cookbook Nourishing Traditions and also of Eat Fat Lose Fat (Penguin), both with Mary G. Enig, Phd, Sally has a encyclopedic knowledge of modern nutritional science as well as ancient food ways. Her grasp on the work of Weston Price is breath taking and her passion for health freedom, inspiring. In each edition of Nourished Magazine Sally answers your questions about nutrition, health, food and medical politics. Send us an email with your question and we'll put it to her.
Apr 1st, 2005 at 8:17 am
I think it is misleading to call your cheesecake ‘all raw’ when you have used gelatine which is manufactured by boiling cow and pig skin & other bits.
Perhaps you can try making it with agar-agar
Jun 7th, 2005 at 11:28 am
To find out about the amazing health property of boiled down animal bits check Sally Fallon’s article about Broth
http://nourished.com.au/archives/2005/06/07/beautiful-broth/
Jun 7th, 2005 at 11:34 am
Its pretty easy to make the cheese without Kefir also. Just leave RAW milk out on the bench. As long as it is not contaminated with unhelpful bacteria, it should taste great. The bacteria and enzymes that exist naturally in RAW milk should turn it into cheese naturally. Pasteurized milk will go off and be inedible if left out. If you can’t get raw milk then use Kefir in pasteruized organic milk - unhomogenized is best.
Oct 1st, 2006 at 9:31 am
I just found this site, and was really excited to find out other people in Australia’s gold coast (where I may be moving in a year) are so aware of the health benefits of raw milk and have such great recipes and are making their own raw cream cheese. I live in Los Angeles, California and I’ve been eating raw dairy for a long time. But just started making raw cream cheese and cheesecake myself. I was a little disappointed that there are google ads on this site that promote soy and pastaurized milk. Because anyone familiar with Weston A Price and Sally Fallon’s book Nourishing Traditions would know that both soy and pastuarized milk are poison to the body.
Oct 1st, 2006 at 6:51 pm
Thanks for your comments Rose, you echo Tom’s comment today at
http://www.nourished.com.au/articles/take-the-fear-out-of-eating-fat
I agree with you regarding the google ads. They are an experiment and I’ve found, unless I spend a lot of time banning urls, google serves up this sort of ad based on my keywords. I’ll endeavour to fine tune the adwords to make them more useful and hope to attract some advertisers worthy of my readers soon. I am in the process of redesigning the site into an online monthly magazine with a blog. Any ideas to help me serve my readers better are very appreciated.
Congrats on moving to Australia. Byron Bay is only an hour from the Gold Coast. I look forward to meeting you. I know the Gold Coast WAPFers well and will surely run across you some time when you get over here.
Blessing
Joanne
Jan 3rd, 2007 at 1:52 pm
I was interested in the use of the adjective ‘raw’, I grew up with milk that was straight from the cow and our first toddlers were raised on the results of my milking every morning.
they have all grown up to be very intelligent healthy adults. good luck. Colin.
Nov 19th, 2007 at 2:41 pm
A great alternative to gelatin (since its cooked) is Irish moss. It has the same thickening and gelatinous qualities, but with the more obvious health benefit of it being raw. (Not to mention the novelty of how bizarre and creative of an ingredient it is). It takes a bit more effort to utilize though. It requires 8 hours of soaking and then blending it with water to create a thick paste, which means the use of a quality blender. But look it up it is fairly cheap (an ounce of the stuff almost triples in size once soaked in water) and its RAW.