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Creamy Cheese Cake (Uncooked)
Background info: A globally-loved dessert that comes in many forms (such as ostkaka from Sweden or vatrushkia from Russia), cheesecake may have first originated in ancient Greece. According to the ‘De Agri Cultura’ (the oldest surviving Latin text) by Cato the Elder, savillum (which means ’cheesecake’ in Latin) was a simple affair and typically was baked over low heat and finished with poppyseeds, a spice that was especially loved by the ancient Romans.
Unlike the pasteurized, cream-cheese-based version that we are accustomed to seeing now, traditional cheesecake recipes, like savillum, called for fresh cheese (typically goat ricotta) and raw honey, the latter of which was an ingredient the ancient Romans used extensively and has been shown to provide cardiometabolic benefits.
—Price-Pottenger
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Serves 4-6.
Prep time: 45 minutes
Total time: 2-4 hours
Ingredients
- ½ raw pie shell recipe
- 1 cup pima cream or raw whipping cream
- 1 cup cottage cheese
- 2 fertile eggs
- ½ tsp. sea salt
- 2 tsp. Vanilla (or ½ vanilla bean)
- 2 tbsp. lemon juice
- Grated lemon rind from ½ lemon
- 1 tbsp. gelatin
- ¼ cup water
- ½ cup honey
- Strawberries, blueberries, peaches or other fruit of your choice
- Whipped raw cream
Directions
Line a 7″ springform pan with a little more than ¼ of the Raw Pie Shell Recipe, reserving the rest for topping. Dissolve gelatin in water and melt over very low heat. Place Pima Cream, Cottage Cheese, Eggs, Salt, Vanilla, Lemon Juice and Rind and Honey in blender.
Blend until smooth and while blender is operating, slowly add melted gelatin until well blended. Pour over crust in pan and crumble remaining crust on top. Chill until firm. Strawberries, blueberries, or other fruit may be placed on top with or without raw whipped cream. A nice birthday cake can be made by placing them on the cake with mint leaves around or whatever your personal choice may be.
Layered Version:
After dissolving gelatin, set aside (preferably in a warm spot). Place blueberries in a small pot with ⅓ cup water, 1 tsp honey or coconut sugar, vanilla bean and simmer on very low heat for 10-15 minutes. Remove from heat once the compote thickens to desired consistency.
Blend all wet ingredients in a food processor or blender on low. Reserve half the batter for the blueberry layer; set aside. Pour remaining batter over the crust and place in the fridge to chill for one hour. Blend second half of batter with blueberry compote mixture until smooth and pour over the now-chilled first layer of cheese cake.
Place back in the fridge to set for at least two hours. Garnish with whipped raw cream, berries, and other toppings of choice.
Published in the Price-Pottenger Health and Healing Journal
Spring 1976 | Volume 1, Number 2
Copyright © 1976 Price-Pottenger Nutrition Foundation, Inc.®
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