Nutella-topped versions are a classic. But, according to nutritionist Jordan Pie who created this recipe for Gevity Rx, whipping up a bone broth cheesecake is not as crazy as it sounds. “This cheesecake is where creamy meets nourishing – a true dessert makeover with the benefits of bone broth!”
These include, boosting collagen, supporting healthy digestion, helping maintain the immune system, improving joint pain and stiffness and supporting healthy sleep. Below is her recipe for Salted Caramel & Ginger Cheesecake. Yes. Featuring bone broth.
INGREDIENTS
Base
- 1 cup macadamia nuts
- 80-90g dried apricots (preservative free)
- 1 cup desiccated coconut
- 2 Tbsp cacao powder
- 1 Tbsp coconut oil (if needed)
Filling
- 2.5 cups cashews (soaked and drained)
- ½ cup filtered water
- ¼ – ⅓ cup maple syrup
- ½ cup coconut oil, melted
- 1 Tbsp Gevity Rx Natural Bone Broth Body Glue
- 2 Tbsp dried ginger powder
- 1 Tsp vanilla powder or 2-3 tsp vanilla extract
Salted Caramel Sauce
- ½ cup coconut butter, melted
- ½ cup maple syrup
- 1 Tbsp Gevity Rx Natural Bone Broth Body Glue
- 2-3 Tsp dried ginger powder (optional)
- ½ Tsp vanilla powder or 1 tsp vanilla extract
INSTRUCTIONS
- Grease and line a springform cake pan with baking paper.
- In a food processor, combine all the base ingredients (except coconut oil) and blitz until a sticky dough forms. If it’s on the drier side, add the coconut oil and blend again. Press the mixture evenly into the prepared cake pan.
- For the filling, blend all ingredients in the food processor until smooth and creamy, pausing to scrape down the sides as needed.
- Pour the filling over the base, spread it evenly with a spoon, and place in the freezer to set for 4-5 hours.
- Once set, remove the cheesecake from the springform pan. Let it thaw at room temperature for at least 20 minutes before serving, and drizzle with the salted caramel sauce.
