Yummy Cheese Cake with Kids In The Kitchen

This recipe is definitely kid approved!   It is Mommy and Daddy approved too.

A simple, delicious, and healthy treat that looks and tastes like it came from a gourmet restaurant.  But this delight can be made with kids right in your kitchen.   

No expertise needed!  My nine year old son made this recipe for us for desert.  He loves to cook.  Cooking is an important life skill to attain, and having kids help in the kitchen is a great way to impart this knowledge and give them practice. 

This Cheesecake is great for desert, snack time, and to serve to guests.  It is also a great gift to give to friends or neighbors too.

And it is cheap to make too!  It cost approximately $3 to $4 +/- worth of ingredients to make this entire cheesecake.  The pie will make 6 to 8 slices depending on the size of slices you want.  But a single slice costs around $4 or more in local restaurants, and $15 or more for a whole pie at the local grocery stores.  But why go to a restaurant when it is so easy, high in nutrition, and cheap to make right at home. 

Yummy Cheesecake


Graham Cracker Crust:
Use a pre-made crust or make your own using:
1 and 1/2 cup graham crackers
6 Tbsp butter
1/4 cup Evaporated Cane Juice (natural sugar)

Mix together and press firmly into a pan.

Bottom Filling:
8 oz Cream Cheese, softened
2  Eggs (Free Range Chickens on Pasture have the highest nutrient value eggs)
1/2 cup  Evaporated Cane Juice Crystals (natural sugar)
1 Tbsp  Lemon Juice, fresh squeezed
1/4 tsp Vanilla Extract
1/4 tsp Sea Salt

Blend or whisk the bottom filling ingredients together and pour into a graham cracker crust.  Place pie on on a baking sheet to catch any overflow or spills.  Place into a 325 degree oven and bake for 25 minutes or until a knife comes out clean.

Top Filling:
1 cup Sour Cream
2 Tbsp of Evaporated Cane Juice Crystals (natural sugar)
1/4 tsp of Vanilla Extract

Whisk the top filling ingredients together and spread over the baked pie.  Return pie to the oven and bake for 10 minutes longer.

Remove cheesecake from the oven and cool on a wire rack. Chill for two hours or more for best flavor.  Slice and serve.  Your family will love it!

Eat plain, or top with fresh or cooked fruit, or any topping you desire.  We enjoy topping with a variety of different toppings depending on what is “in season” and depending on the occasion:  blueberries, strawberries, peaches, mulberries (we collected these from our own trees in Indiana), nuts, chocolate chips and whip cream, or nut/seeds and chocolate blended together, etc.  But today our cheesecake was simply topped with a drizzle of chocolate syrup.

Mmmmmmmmmmmmmmmm Goooooooooooooooood!

This is a nutrient dense food.   

You can make this treat even more nutrient dense by making the cream cheese and sour cream yourself from fresh cows milk, and using sprouted flour graham crackers and grass fed butter in the crust.   Not everyone has access to these resources, so just look for the ingredients you can get that are as healthy as possible.  For example use real grass fed butter (not margarine), or use organic coconut oil in place of butter if you want to swap it out, fresh eggs from a local farm that lets the chickens run freely in grass (not pasteurized, or  liquid egg product), real cream cheese and sour cream with active live cultures in them.  Also evaporated cane juice has more nutrients than plain white sugar.  Use fresh lemon juice instead of bottled lemon juice.  If you really want to reach maximum nutrition, make fresh cream cheese, also the Weston A Price Foundation has a great recipe for raw cheesecake too. 

Each of these better quality adjustments adds more flavor and nutrition for your family.   But even using average ingredients from the grocery store will yield a nutrient dense product.   I used Nutrition Data to analyze the recipe.  The analysis does not account for the higher nutritional values of grass fed and pastured products from local farms, so these nutritional values would be much higher if it did so.  It would show high omega 3,  and x factor vitamin k, vitamin D, etc. that goes way down in our modern foods available in grocery stores.   

But according to the analysis with average quality ingredients available in the average grocery stores, e
ach slice has 324 calories, 6 grams of protein, 181 mg omega 3 fatty acids, 1145 mg omega 6 fatty acids, 560 Vit. A, 89 mg calcium, 160 mg potassium, 7.7 mcg selenium, 21 mcg folate, 1 mg iron, complete spectrum of amino acids, and numerous other vitamins, minerals, and trace elements.

What is your favorite Cheesecake recipe?
Please leave a comment below.  Thank you.

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This entry was posted in Kids In The Kitchen, Local Food, Nutrition-Food-Recipes, Weston A Price Foundation on by .

About Melinda Weiser

I am a sinner, saved by grace. I am on a journey and offer to share my story with the hope that it will bless you. My one desire is to bring glory to my creator. I am a wife and the mother of 6 children, plus two in heaven. I enjoy homeschooling, research, teaching, homesteading, natural gardening, grass based farming, cooking, fresh raw milk, herbs, children, midwifery, and music. I am a writer, biblical mentor, and also work part time in the healthy foods and vitamin business I have a BSW degree from Kansas State University, and trained professionally as a medical social worker, biblical counselor, tutor, and vocal performer. Thank you for stopping by to read about our homeschool and family life adventures. Be blessed!

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