Making a good SCD cheesecake depends on the right balance of Farmer’s cheese and dripped SCD yogurt. Too much Farmer’s cheese gives the cheesecake a gritty texture. Not enough won’t give the firm, traditional cheesecake texture you want.
Having a powerful food processor also helps get a smooth texture. Be sure to allow it to process for several minutes to get everything very blended. You shouldn’t see any (or very little) grit from the Farmer’s cheese when you’re done processing it.
Friendship Farmer’s cheese is the only farmer’s cheese that is allowable on the Specific Carbohydrate Diet. If you find other brands, be sure to check that the carbs are zero on the label. I can’t guarantee that it would be okay, but most other non-SCD brands have carbs above zero.
These bars are so good and make a great spring or summer dessert. If you have left over you can freeze it for up to three months. Just thaw it out for an hour or so before you eat it (you can eat it frozen, but I don’t think it’s as good that way.)
SCD Lemon Blueberry-Swirl Cheesecake Bars
Ingredients
Crust
- 1 cup almond flour
- 2 tbsp butter (melted)
- 1 tbsp honey
- ¼ tsp salt
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
Blueberry Swirl
- 1 cup fresh or frozen blueberries
- 1 tbsp honey
- 1 – 2 tbsp water
Lemon Cheesecake
- 8 oz Friendship Farmer's Cheese
- 1 cup dripped SCD yogurt Dripped at leaset 24 hours so it is very thick like cream cheese
- ½ cup honey
- 3 large eggs
- ¼ cup lemon juice Approximately the juice of two lemons
- 1 tsp pure vanilla extract
Instructions
Crust
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Preheat oven to 350F°
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Lightly oil (or butter) the bottom of an 8 x 8" square baking dish
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In medium mixing bowl add all crust ingredients – almond flour, melted butter, honey, salt, vanilla, and cinnamon
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Mix all ingredients until the mixture is crumbly
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Presh mixture into bottom of baking dish so it is in an even layer
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Bake for 15 minutes – until it is golden brown on top
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Set aside on wire rack to cool
Blueberry Swirl
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While crust is baking, prepare the blueberry swirl
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Add blueberries, honey, and 1 Tbsp of water to small saucepan
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Heat over medium heat, stirring occasionally until blueberries start to break down – about 5 – 10 minutes
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Add more water if mixture seems to thick
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Use spoon to break apart blueberries as they cook
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Once blueberry mixture acheives a thick, chunky syrup texture, remove from heat and set aside
Lemon Cheesecake
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Add all ingredients to food processor – Farmer's Cheese, dripped yogurt, honey, eggs, lemon juice, and vanilla
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Process for three to five minutes until mixture is very smooth and doesn't appear to have a gritty texture
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Pour cheesecake mixture over cooked crust
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Gently swirl in blueberry mixture by pouring a little in at a time and swiriling with a butter knife
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Bake for 50 – 60 minutes until cheesecake is set on top
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Cool on wire rack for 30 minutes and then chill in refrigerator for at least two hours
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Cut into bars and serve
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