Creamy Polish Paleo Kefir Cheesecake with Wild Berry Compote

Allergens

Tree nuts, Dairy (if using regular kefir)

Ingredients

• 2 cups raw cashews, soaked overnight 1/2 cup full
• fat kefir (use coconut milk for dairy
• free) 1/2 cup canned coconut milk 1/4 cup lemon juice 1/3 cup coconut oil, melted 1/3 cup honey or maple syrup 1 tablespoon vanilla extract 1 teaspoon sea salt For the Wild Berry Compote: + 2 cups mixed wild berries (frozen or fresh) + 1/4 cup honey or maple syrup + 1 tablespoon lemon juice

Instructions

1. Drain and rinse soaked cashews. In a blender, combine cashews, kefir, coconut milk, lemon juice, melted coconut oil, honey or maple syrup, vanilla extract, and sea salt. Blend until smooth and creamy. Pour the mixture into a springform pan lined with parchment paper. Smooth the surface with a spatula. Freeze for 4 hours or until firm. For the Wild Berry Compote: In a saucepan, combine mixed wild berries, honey or maple syrup, and lemon juice. Cook over medium heat, stirring occasionally, until the berries have softened and released their juices, about 10 minutes. Remove the cheesecake from the freezer and let it thaw for a few minutes before serving. Slice and place on plates. Top each slice with a generous spoonful of Wild Berry Compote.

Chef’s Insight

This recipe is a delightful fusion of traditional Polish flavors and Paleo-friendly ingredients, ensuring you can enjoy a delicious dessert without compromising your dietary preferences.

Notes

Ensure you use a powerful blender to achieve a smooth and creamy consistency for the cheesecake filling.