Perfectly thick and creamy, this grain-free New York style cheesecake is a treat you’ll be wanting again and again. Top it with a triple berry topping and whipped cream, or leave it plain. It’s a hit either way!
This past week was my oldest son’s birthday. Usually for our family birthdays we feast on homemade angel food cake. Even though that’s our family tradition, I always ask what cake my kids want, just to make sure. And this year my son wanted a cheesecake with fruit and whipped cream on top.
I was a little intimidated by the request, especially since all my cheesecake recipes were small ones and I had 10 people to feed. So I set about making the biggest cheesecake I could. And it was a huge hit!
Grain-Free New York Style Cheesecake.
Though I don’t live anywhere near New York, this extra large cheesecake is pretty much just a real food version of a New York cheesecake. It’s rich and creamy, and the only flavoring is a little vanilla extract I added in. It fits perfectly into a primal diet, and can be GAPS if you are careful about the “extra” ingredients that sometimes come in cream cheese. I recommend using Nancy’s Organics for the cream cheese. You can buy it on Amazon for an arm and a leg, or Organic Valley.
To keep it primal/GAPS, I also switched out the normal graham cracker crust for an almond flour one. You could always leave off the crust, if you want it to be nut-free, too.
The berries on top are a doubled batch of my Mixed Berry Chia Seed Jam. It’s so delicious on top of this grain-free New York style cheesecake! I find it’s best to make this ahead of time, but it’s probably not necessary if you don’t have time. And to top it all off, I mixed up a batch of whipped cream sweetened with honey and “frosted” the cake with it. You can definitely leave that off if you want, because again, you gotta be careful of all the extra ingredients!
Other healthy goodies.
Love this grain-free New York style cheesecake and still on the lookout for more healthy primal/GAPS-friendly goodies? Here are some other delicious options…
- 3-Ingredient GAPS Angel Food Cake
- Honey Orange Pumpkin Pie in the Instant Pot
- Dark Chocolate Eggnog
- Personal Pan GAPS Apple Pie
- Dark Chocolate Cupcakes with Chocolate Frosting
- Paleo No-Bake Chocolate Avocado Tart
- Creamy Lemon Ice Cream
- Dark Chocolate Mexican Blender Brownies
- Chocolate Pumpkin Pie
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Grain-Free New York-Style Cheesecake
Free from grain, gluten, and refined sugar.
For the crust:
- 2 cups almond flour
- 1/2 cup butter, melted
For the cheesecake:
- 4 – 8 ounce packages organic cream cheese at room temperature! (please read notes for GAPS)
- 16 ounces organic sour cream
- 6 eggs
- 1/2 cup honey
- 1 tablespoon vanilla (I like to make my own)
For the optional topping:
- 2 pounds mixed berries
- 1/4 cup chia seeds
- 1 pint organic whipping cream
- 2 tablespoons honey
- 1/2 teaspoon vanilla
For the topping:
In saucepan, cook berries until smoosh-able, stirring frequently.
Simmer for about 10 minutes to reduce slightly.
Remove from heat and stir in chia seeds.
Cool, then refrigerate until set.
Whip the whipping cream with the vanilla and honey until peaks form.
Preheat oven to 350.
For the crust:
Mix almond flour with melted butter and press into 11-inch springform pan.
Bake for 10 minutes.
Remove and cool while preparing cheesecake filling.
For the cheesecake:
In a large bowl, beat temperature cream cheese and sour cream with a hand mixer until super smooth. PLEASE MAKE SURE YOUR CREAM CHEESE IS ROOM TEMP!!!
Add in vanilla and honey.
Beat in eggs, one at a time.
Pour cheesecake filling into crust.
Bake for 20 minutes at 350, then reduce heat to 325 and bake for 1 hour longer.
Let the cheesecake cool until it’s not warm to the touch anymore, then refrigerate it for at least 4 hours.
Carefully remove cheesecake from springform pan ring. Please don’t try and take it off the bottom part of the pan!
Pour cold berry mixture over cold cheesecake and spread up to the edges. You probably won’t need all the berries mixture.
Place large dollops of the whipped cream on the top of the berry mixture and carefully spread to cover the entire top of the cheesecake. Smooth the edges with a knife or scraper.
Please note that cream cheese is not necessarily ok for someone strictly following GAPS, due to the softness of the cheese and the usual added ingredients. If you can’t use cream cheese, please use homemade kefir cheese as a substitute. This can be made from straining all the whey out of milk kefir. It is a little softer than cream cheese, so you might want to bake the cheesecake a little longer, if you go this route.