Chocolate kefir cheesecake
As our kefir grains
expand, we have to culture more milk. While growing a bud to send
to my mother, I ended up with more kefir than we wanted to eat with our
breakfast and decided to use the excess to make individual-serving
chocolate kefir cheesecakes. I decided to keep the recipe grain-
and sugar-free, so I ditched the crust and came up with the recipe below
for the filling:
The first step was to
strain the kefir to give it more of a cream-cheese consistency. I
had about a quarter of a cup of kefir sour cream leftover from another
day's meal along with 0.75 cups of kefir made from whole milk, so I used
both. You could certainly just use kefir made from milk, although
the result would be less decadent and probably a bit runnier.
Now preheat the oven to
275 degrees Fahrenheit and beat all of the ingredients except the jam
together. Pour the batter into a greased muffin tin to make six
mini cheesecakes, or into a 9-inch-square pan for one big
cheesecake. Bake for about 35 minutes until the top fluffs up and a
knife in the center of one of the cheesecakes comes out nearly
clean. (You want the cakes to stay a little on the moist side, so I
took them out about five minutes before I would have if they were
Cool your cheesecakes,
then top them with strawberry jam. Although not precisely paleo, I
think this decadent dessert is at least moderately healthy, and it's
certainly delicious! Plus, it would be pretty easy to source most
of the ingredients on the farm.
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