I always liked Jello cheesecake. A lot of people look at me weird when I say that. If you’ve never had it, it’s not actually jello like a triangle of yellowish gelatin wiggling on your plate. It’s just Jello brand, and it’s more like a sturdy pudding cake with crumbly graham cracker crust.
When I eventually had a piece of “real” cheesecake, I was honestly a little disappointed. It was hard and dense. It was sweet enough, and I liked it in its own way, but I missed the pillowy nature of my childhood favorite.
So when I endeavored to make a sugar-free, dairy-free cheesecake for the 4th of July, I decided to make a hybrid between the two. And I totally pulled it off.
It’s just… so good, I could cry.
So nice to to have a treat with a texture and flavor to actually make me feel like I’m not missing out. There’s serious pleasure in sweet, creamy food. And systemic inflammatory immune deficiency or not, allowing yourself something this nice once in a while is essential to a happy life.
In fact I would argue that having something special is actually good for you.
Recently I was feeling better, but seemed to be stuck and couldn’t squelch the last remaining symptoms. Then I actually started getting sick, as in nauseated, a lot and felt really frustrated with my body for not healing the way I wanted it to.
My main Candida guru Sandra Boehner of The Candida Diet Plan.com suggested taking a break from antifungal supplements and just focusing on healing and rest for a while. I was scared at first. Like if I wasn’t knocking back the Candida with powerful doses of oil of oregano and olive leaf extract, it would overthrow me. But I was also feeling run down and tired of getting sick, so I tried it for about a week.
I made a point to spend my time at home resting and doing things I enjoyed. I went hiking early in the morning. It was quiet and I breathed deeply, stretching my arms to the sky and bringing them down when I exhaled. I whispered phrases like, “I’m healing. I’m getting better.” After the first couple of days I felt immensely better than I had in months.
Nick even commented one night as we were hanging out in our living room, how I seemed so much better. “Usually you’re totally exhausted by this time at night. But since you stopped taking those pills, you’re just normal.”
Antifungals make you tired because they’re killing the pathogenic organisms ravaging the body. The Candida releases toxins as it dies, so you feel it when you still have too much Candida. You know you’re balanced again when you can take the antifungals and have no die-off symptoms for several weeks.
I was trying to hard to get to this point, that I was slowing my progress. It wasn’t until I let go: quit the pills, didn’t obsess over every little symptom, and just accepted that my body was healing at its own pace, that I noticed a huge lurch forward toward that healing. I’m feeling like I’m almost there. I’m happy, healthy and I got to have a killer dessert on the 4th of July instead of feel angry at my body.
This dessert does take some planning with soaking the cashews, some blending etc. But it’s not difficult and it’s suuuuper worth the effort.
Lemons are one of the most cleansing and pleasant foods you can enjoy on the diet. I enjoy them on a daily basis in mineral water. But they also make a killer faux cheesecake accent.
Though I know cashews are a bit of a controversial nut for yeasty people, as they apparently have a decent amount of mold, I figure if it’s a once in a while thing it’s okay. And I didn’t personally have any reaction to them. Woot!
This dessert strikes an ideal balance between dense and giving, tangy and sweet. Most importantly, it doesn’t taste a thing like nuts! And you can totally have it! It works out of the fridge or you can even keep the slices it in the freezer and have a frosty version. It doesn’t get rock solid even after a couple of days frozen.
- For the Crust
- 1.5 Cups almond flour sifted
- 3 Tbs butter or coconut oil melted
- ¼ tsp sea salt
- ¼ tsp alcohol-free vanilla extract
- For the Filling
- 1.5 Cups cashews soaked for at least 5 hours. 8 hours is ideal
- ½ Cup coconut cream - the hardened stuff in the top of a refrigerated can of full fat coconut milk
- 5 Tbs lemon juice
- Zest of 1 lemon separated
- 5 Packets of Truvia
- 1.5 Tbs almond milk
- ½ Cup coconut butter
- Soak the cashews in filtered water for at least 5 hours. 8 is ideal.
- When its time to make the cake, start with the crust
- Preheat the over to 350
- Combine all the dry ingredients
- Melt the butter or coconut oil and add it to the mixture
- Add vanilla
- The dough will be moist and crumbly
- Dump it into a pie pan and press it to cover evenly
- Once the oven is ready, bake the crust for 12-15 minutes or until just golden brown. careful not to burn.
- Set aside and make the filling
- drain and rinse the cashews
- Combine the cashews, coconut cream and almond milk
- Blend in a blender or food processor until the cashews are completely smooth
- Add the lemon juice, half of the lemon zest, Truvia, coconut butter.
- Either continue to blend or mix by hand.
- Pour batter into the center of the prepared crust and gently smooth it out into a disc
- Leaving about an inch of crust along the edge gives you enough depth for you cheesecake
- Sprinkle the rest of the zest over the top
- Refrigerate for at least 40 minutes
- Enjoy out of the fridge for days or the freezer for a couple weeks.