cheesecake Archives - Amazing Health Advances

Lemon Cheesecake Recipe

The AHA! Team — Tue, 23 Jul 2024 08:42:22 +0000

Recipe by: Marina Yanay-Triner, Soul in the Raw – Lemon Cheesecake Recipe This Lemon Cheesecake is a decadent dessert that combines whole plant ingredients, including whole grains, fruits, and nuts, and is sweetened with dates, one of the healthiest whole-food sweeteners. The trick that helps make this recipe smooth and creamy is soaking the cashews for the delightful filling overnight. Interventional trials have shown that eating nuts improves artery function, and nut consumption may also improve blood sugar control, lower cholesterol, suppress inflammation, reduce oxidative stress, and feed our friendly gut flora. COURSE: Dessert, Snack DIFFICULTY: Moderate SERVINGS: 20 INGREDIENTS For the Crust: ▢1 ½ cups rolled oats ▢3 cups Medjool dates, pitted (about 36-40) ▢½ cup goji berries, dried ▢2 tablespoons lemon juice For the Filling: ▢3 cups raw cashews (soaked overnight in water) ▢2 young Thai coconuts, meat only ▢1 cup coconut water (from one of the coconuts) ▢1 ½ cups Medjool dates, pitted (about 20 dates) ▢lemon zest, to taste INSTRUCTIONS For the Crust: Place the oats in a food processor, and process until slightly broken down. Do not over-process. Add the pitted dates, goji berries, and lemon juice to the food processor, and process until all of the ingredients begin sticking together. If the mixture is not sticking together, add a few more dates and process until it is sticky. Press the mixture into a closed spring-form pan. Set the crust aside. For the Filling: Discard the soaking water and rinse the cashews. Set aside. Place the coconut meat and coconut water in a high-speed blender, and blend until well incorporated. Add the dates to the blender, and blend until smooth. Add the lemon zest and cashews, and blend until the mixture is smooth and creamy and no cashew pieces remain. Tip: Start on low, and slowly increase the mixing speed. If the blender’s motor turns off, wait a minute or two before resuming blending. Pour the filling on top of the crust, and place in the freezer for 3 to 5 hours, or until the cheesecake is hard. When ready to serve, remove the dessert from the spring-form pan, cut into slices, and enjoy. To read the original article click here.

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You Need This Keto Pumpkin Cheesecake in Your Life

AHA Publisher — Thu, 17 Nov 2022 08:00:46 +0000

Dr. Don Colbert – What’s your favorite part of [November]? The falling leaves? The crisp weather? The pumpkin recipes? How about a delicious keto pumpkin cheesecake? Yes, all of it! We have a recipe that will knock your extra-cozy socks off! Try our Keto Zone Pumpkin Cheesecake today. Then, scroll down for more favorite pumpkin recipes. Delicious Keto Pumpkin Cheesecake Ingredients Crust: 2 cups blanched almond flour 1/4 cup grass-fed butter, melted 1 teaspoon organic cinnamon powder 1/2 teaspoon vanilla Cheesecake: 2 cups organic cream cheese, softened 1 cup erythritol 2/3 cup organic heavy whipping cream 2/3 cup organic pumpkin puree 1 scoop Unflavored MCT Oil Powder 1 teaspoon organic cinnamon 1/2 teaspoon organic ginger powder 1/4 teaspoon organic clove powder 1/4 teaspoon organic nutmeg powder 1 teaspoon vanilla Instructions Preheat your oven to 350°F. Combine all crust ingredients in a food processor. Pulse until ingredients are well combined into a dough. Press dough into the pie pan, forming it along the edges. Bake dough for 15 minutes in the preheated oven. Remove crust from oven and set aside. Combine cream cheese with the erythritol and heavy whipping cream in a large mixing bowl. Mix with a mixer to mix until well combined. Add in the pumpkin puree, MCT Oil Powder, vanilla, and spices, and continue to mix until well combined. Evenly distribute cheesecake filling into the crust. Refrigerate the cheesecake for 2-3 hours before serving. Cut into 12 slices. Serve with a cup of keto coffee or tea and enjoy! Nutrition Facts (per slice, 1/12 of cake): 350 calories, 35 grams fat, 4 grams net carbs (8 grams carbs, 4 grams fiber), 6 grams protein Why Eat Keto Zone Pumpkin Cheesecake? Want both delicious and healthy foods? You’re in luck with pumpkin and our Keto Pumpkin Cheesecake. In fact, pumpkin offers health benefits galore (1). Here’s what pumpkin has for your body: 1. ANTIOXIDANTS Pumpkin contains alpha-carotene, beta-carotene, beta-cryptoxanthin, lutein, and zeaxanthin. These are strong antioxidants, and they will work together to fight free radicals, reduce the risk of cancer, promote heart health, reduce cholesterol-plaque formations, and preserve eye health. In fact, when pumpkins are analyzed, lutein is the most abundant carotenoid therein (2). Lutein and the other carotenoids can protect body organs and tissue from free radical damage and oxidative stress. This is incredibly beneficial as oxidative damages are always related to cancer, premature aging, cataracts, age-related macular degeneration, atherosclerosis, and a series of other degenerative diseases (3). 2. AMAZING ANTI-INFLAMMATORY NUTRIENTS The cell walls of the pumpkin contain pectin. Pectin contains components that are highly anti-inflammatory. How does this help you? Anti-inflammatory diets can improve many chronic diseases and symptoms. These include heart disease, joint pain, arthritis, diabetes, metabolic syndrome, asthma, and more. 3. CELLULAR, BLADDER, AND PROSTATE HEALTH The flesh of the pumpkin is not the only valuable component. Pumpkin seed oil is highly nutritious and beneficial to the body. In fact, pumpkin seed oil has specifically been shown to reduce the risk of cellular overgrowth in the prostate, breast, colorectal, stomach, bladder, and lungs. In addition, the oil supports healthy blood pressure, joint health, healthy cholesterol levels, and healthy blood sugars (4, 5, 6). Wow! This is a great reason to also buy whole pumpkins, roast, and eat the seeds! 4. HEART HEALTH COMPOUNDS Pumpkin seeds also contain phytosterols. Phytosterols are the components used in cholesterol-lowering supplements, functional foods, and more. They are often termed plant sterols. What’s more, the carotenoids in pumpkin flesh can protect the heart and other body organs and tissue from free radical damage, oxidative stress, and plaque formation (3). 5. ENERGIZING NUTRIENTS Additionally, pumpkin is a great source of fiber, monounsaturated fats, omega-3s, B-vitamins, and copper. B-Vitamins and Copper both play a part in energy production, and can make a difference in your get-up-and-go! Favorite Pumpkin Recipes Want even more pumpkin? Of course, you do! Here are some favorites for October, and every month of the year! Pumpkin Cheesecake Blondies Pumpkin Spice Keto Zone Pumpkin Soup Delicious Pumpkin Seeds Homemade Pumpkin Spice Mocha Dark Chocolate Pumpkin Cookies Bottom Line There’s no limit to the amazing pumpkin recipes you can make, including our delicious Keto Pumpkin Cheesecake. Try them all, and let us know what you think! To read the original article click here.

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Vegan Coconut Cocoa Cheesecake Recipe

AHA Publisher — Tue, 08 Jun 2021 07:00:44 +0000

Dr. Josh Axe, DC, DMN, CNS – Cheesecake is delicious, creamy and full of dairy. As such, you might be surprised to learn that not only can you make a vegan cheesecake, but it can taste fantastic. That’s the case with my vegan coconut cocoa cheesecake. This is the type of dessert you’ll want to serve company, especially those who’ve sworn off anything healthy and turn their noses up at any word that begins with “veg.” One bite of this will turn anyone into a real food convert. Key Ingredients The crust is filled with healthy fats thanks to the walnuts and cashews, while the filling is a creamy, mouthwatering mix of coconut milk, cocoa powder and maple syrup, with no refined sugars in sight. Add in the coconut flakes and coconut oil, and you have all-natural, healthy fat and protein abundant in this recipe. Of course, it’s topped off with sweetness that comes from natural sources as well, avoiding artificial sweeteners and excessive sugar. Along with the tasty maple syrup, Medjool dates are tasty and arguably the healthiest natural sweetener around, while vanilla makes for the perfect sweet blend. You’ll want to plan ahead for this one: You’ll need to soak cashews and allow the cake to set in the freezer for two hours, but trust me, it’s worth it! Get ready to cut yourself a slice (or two) of this vegan coconut cocoa cheesecake. How to Make Vegan Coconut Cocoa Cheesecake Pull out the food processor, and blend the walnuts, Medjool dates, vanilla and sea salt until the ingredients form a dough. Once that’s ready, spread the dough for this vegan coconut cocoa cheesecake in an un-greased, nine-inch springform pan, and stick it in the freezer for 20 minutes. While the dough is chilling, let’s get the filling ready. Add all the ingredients to a blender, and blend on low speed until it’s all mixed up. Look at that lovely cocoa color. Next, remove the crust from the freezer. It’s time to pour the filling over it. Yum! Then cover the pan, and put the entire cake back in the freezer. Let it hang out for at least the next two hours in there. On the bright side, there’s no baking required. Once the cake has set in the freezer, let it thaw slightly in the refrigerator for 20 minutes or so. This vegan coconut cocoa cheesecake will be perfectly chilled and sliceable. Sprinkle the coconut flakes on before serving, and enjoy. Going vegan doesn’t mean no more cheesecake, especially when it’s as good as this coconut cocoa cheesecake version. Similar Recipes Looking for some other healthy cheesecake recipes? Try these: Raw Vegan Lavender Mini Cheesecakes Pumpkin Pie Cheesecake Recipe Strawberry Lime Mojito Cheesecake Recipe Raw Cheesecake Bars Recipe Vegan Coconut Cocoa Cheesecake Recipe DESCRIPTION This vegan coconut cocoa cheesecake is one you’ll want to serve company. One bite will turn anyone into a real food convert. INGREDIENTS CRUST 3 cups walnuts 2 cups Medjool dates, pitted 1 teaspoon vanilla dash of sea salt (about 1/6 teaspoon) FILLING 1½ cups raw cashews, soaked and rinsed well* ⅓ cup maple syrup ½ teaspoon vanilla one 14-ounce can full-fat coconut milk ¼ cup lemon juice ⅓ cup dutch-processed cocoa powder ⅓ cup coconut oil, melted ½ teaspoon sea salt 1½ cup coconut flakes INSTRUCTIONS In a food processor, blend together the walnuts, dates, vanilla and sea salt until dough is formed. Spread the dough evenly in the bottom of an ungreased, 9-inch springform pan. Place the pan in the freezer for 30 minutes. Place all of the filling ingredients into a blender and blend on low speed until well-blended. Remove the crust from the freezer. Pour the filling mixture on top of the crust, cover the pan and replace the cake in the freezer. Freeze for at least 2 hours. Defrost the cake in the refrigerator for 20 minutes before serving. Sprinkle coconut flakes on the top before serving. *Quick soaked cashews: To cut down on soaking time, add cashews to a pot and cover with water by 1/2 inch. Bring to a boil and boil for 2 minutes. Remove from the heat and allow the cashews to soak for 1 hour. Drain the cashews, rinse with cold water, and use. To read the original article click here. For more articles from Dr. Axe click here.

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