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Caveman Amaretto Cheesecake

"This is absolutely our favorite caveman dessert!"


2/3 c. macadamia nuts, finely ground

2 Tbs. flax, milled

1-2 tsp. Stevia according to taste

3 Tbs. Kerrygold unsalted butter, melted

2 8-oz. packages of cream cheese or farmer cheese at room temperature

2 c. Greek yogurt

2 Tbs. vanilla extract (no imitation vanilla, please!)

5 Tbs. amaretto liquor

1/2 tsp. sea salt

4 Christopher or Omega-3 eggs


Blend together the nuts, flax and melted butter.  Press into the bottom of a 9' spring form pan and bake in 350oF oven for 10 minutes or until brown; set aside. 

In large mixing bowl, combine cream cheese, Stevia, and yogurt.  Mix until smooth.  Add vanilla, amaretto liquor and sea salt.  Mix until well blended.  Set mixer to low speed and add eggs one at a time, mixing well after each one.  Pour the batter over the nut crust.

Bake at 350oF for 50 minutes then check to see if it is done.  If not, allow to bake up to 10 more minutes but be careful not to let it begin to burn. 

Remove from oven and loosen the edges with a knife.  Cool on a rack while still in the pan.  When cool, refrigerate and when it is completely chilled, you may carefully remove the cake from the pan to a cake plate for serving. 

Optional Topping:

Mix together 1/2 cup of Red Raspberry & Pomegranate 100% Fruit Spread and 1-2 Tbs. amaretto liquor.  What a complement to the cheesecake!