SCD Cheesecake

I finally got around to trying out the cheesecake recipe from Breaking The Vicious Cycle. The recipe for the filling is online here and I found a crust recipe at Comfy Belly.

It was pretty good, but definitely needs some work to be something I would serve to guests. I found the filling to be ‘grainy’ and I saw a few other comments on blogs saying the same thing. I think next time I would use more yogurt (dripped until very thick) instead of that much DCCC. I would also make the crust with a mix of pecans and hazelnuts for more flavour. A drizzling of cooked berries would be really good on this too.


I have been following the Specific Carbohydrate Diet since January 2008 to recover from Celiac disease. As part of the diet, I don't eat grains, sugar or potatoes and prepare all my meals from scratch.


  1. Your cheesecake looks beautiful. Cheesecakes were always my thing, but I have not experimented with cheesecake yet. It's always good to get pointers. The dry curd cottage cheese is not available in my area so I have been thinking of trying it with dripped yogurt.

  2. I really want to try this with only dripped yogurt as I think it will have less of a crumbly grainy texture. Only thing is, I finished this entire cheesecake by myself in 4 days! It's addictive, and therefore probably not the best thing to make too often..

  3. Wow, this cheesecake looks incredible! I have tried to make this each time I go back to the intro diet. It always turns out like watery, sweet scrambled eggs-fairly repulsive, though still technically edible. I don't like to waste food, so I usually manage to get it down, but each time I try to make it I have the same issue even with a few tweaks. I just happened upon your blog and plan to try your tips. Also, what % milk are you using to make the yogurt cheese? Thanks much!

  4. I used whole unhomogenized milk and let it drip until it was fairly thick. If it's too wet for you, ease up on the honey and yogurt, drip your yogurt until it's very thick, or use more DCCC. It seemed like a good consistency following the original recipe, and even better the next day after letting it sit in the fridge overnight.

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