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February 6, 2012 |  by  |  Gluten-free, Recipes

I’m not really a cheesecake person, which is kind of perplexing since I LOVE cream cheese or anything cheese, for that matter. For some reason it’s just a bit much for me. Like one bite and I’m done. With that being said, I may have just been swayed by the Classic Cheesecake with Wheatless Crust recipe from Wheat Belly by William Davis, MD. I’m always on the hunt for healthy recipes that I can fool my very set-in-their-ways (oh great, what’s she making now?) family with and this one is a winner. It’s not overly sweet and as William Davis says “so healthy you can eat it for breakfast.”

This a basic recipe that can, and should, be played with: berries, chocolate, key lime, and ginger should all be on the list to dress up this healthful and tasty dish.

Note: In the book he mentions Splenda as a sweetener option which I have left out as I’m not a fan of artificial sweeteners. I used about 1 1/2 -2 droppers of NuNaturals Liquid Vanilla Stevia. I may add more next time. You could also add a little maple syrup.

Recipe type: Dessert
  • Crust:
  • 1½ cups ground pecans
  • Sweetener equivalent to ½ sucrose (Stevia or Zylitol)
  • 1½ tsp cinnamon
  • 6 Tbs unsalted butter, melted
  • 1 large egg, lightly beaten
  • 1 tsp vanilla (gluten-free)
  • Filling:
  • 16 oz cream cheese (Nancy’s cultured)
  • ¾ cup sour cream (Wallaby’s cultured)
  • Sweetener equivalent to ½ cup sucrose (Stevia or Zylitol)
  • Dash of sea salt
  • 3 large eggs
  • Juice of a lemon and grated lemon zest
  • 2 tsp vanilla
  • 2 Tbs Great Lakes gelatin (this is my addition to the recipe)
  1. Preheat oven to 325 F.
  2. Crust:
  3. Combine ground pecans, sweetener, and cinnamon in a large bowl. Stir in the melted butter, egg, and vanilla and mix thoroughly. Press the crumb mixture into a glass pie pan.
  4. Filling:
  5. Combine cream cheese, sour cream, sweetener, and salt in a bowl. Using a mixer beat at low speed to blend. Beat in eggs, lemon juice, lemon zest, and vanilla. Beat at medium speed for 1 minute.
  6. Pour filling into crust and bake until nearly firm in the center, about 50 minutes. Cool on a rack. Refrigerate to chill before serving.
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1 Comment

  1. Again, thanks for the recipe. I LOVE cheesecake. (We’re eating it right after the sweet potato pie is gone!) <3

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is a Certified Nutritional Therapy Practitioner specializing in a holistic approach to nutrition and total body wellness. She helps clients with digestive, blood sugar, hormone, immune, and detoxification imbalances. Her methods include a Metabolic Type Diet, functional diagnostic testing, and food sensitivity testing (MRT). Laureen’s practice is located in Grover Beach and she serves the surrounding areas of the Central Coast including Pismo Beach, Arroyo Grande, San Luis Obispo, Paso Robles, and Morro Bay.