Raw Pumpkin Kefir Cheesecake

I have made the Nourishing Traditions (page 566) all raw cheesecake before and it is delicious. This is a variation on that recipe using kefir and pumpkin and Creme Fraiche. It is so good!

This will serve quite a few people (12-16) so it is good for a holiday party or for eating leftovers!

Ingredients

Directions

In a food processor, process dates and crispy pecans until they form a sticky mass. Press into a buttered 9 X 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 (not too hot or you will scald the raw milk!) until gelatin is dissolved. In a food processor, combine kefir cheese, crème fraiche, pumpkin puree, honey and vanilla and process until smooth. Add yolk mixture and process until smooth. Transfer to a bowl and place in the refrigerator while you continue with the recipe.

Beat egg whites with a pinch of salt until stiff.

Fold egg whites into the kefir cheese pumpkin mixture and pour into crust. Chill several hours before serving (overnight is best).

This post is featured on Monday Mania, Natural Living Monday, Make Your Own Monday, Fat Tuesday, Weekend Gourmet, Slightly Indulgent Tuesday, Tasteful Tuesday, Traditional Tuesday, Simple Lives Thursday

7 Comments

  1. Lea H @ Nourishing Treasures says:

    Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! 🙂

  2. Robin @ Thank Your Body says:

    Such a great way to use kefir. I’ve been looking for more ways to get it into our diet. Can’t wait to try this!

    Thanks for linking up to Thank Your Body Thursday!

    http://www.thankyourbody.com

  3. I didn’t know you were in Austin!!!

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