RAW CHEESECAKE RECIPE
This takes some time to prepare, but I promise this is the best raw cheesecake recipe you’ve ever tasted!
CRUST
2 Cups raw nuts (almonds, pecans, walnuts or macadamia nuts)
½ Cup Dates (soaked and pitted)
Coconut
CHEESE
3 Cups Soaked Cashews (Soak a least an hour, but longer if possible)
¾ Cup Lemon Juice with pulp (or lime for more tartness)
¾ Cup Raw Agave Nectar (Honey can be used as a substitute)
¾ Cup Raw Coconut Oil (lightly melted- emerge container in hot water or place in dehydrator a few minutes)
¼" piece of vanilla bean (use only the scraped out seeds) (extract can work as a substitution if it is pure and doesn’t contain alcohol.)
TOPPING
Your favorite fruit - frozen and fresh. (My favorite is raspberries or mango.)
TO MAKE-
Sprinkle coconut on the bottom of a 8" spring form pan (to avoid the crust sticking). Use a food processor to process nuts and dates to form a crust. Gently press the crust into the pan and smooth with a plastic scraper. Next, blend (in a high powered blender) all the "cheese" ingredients until smooth & creamy. Pour "cheese" evenly over crust and place in freezer. If you have bubbles gently tap pan on the counter. Next, prepare topping by blending a bag of frozen fruit until spreadable- not necessarily smooth. Add a little agave or some dates if not sweet enough. Pour topping over "cheese" after it has set up. Cover & return to freezer until frozen. Defrost in refrigerator an hour before serving. Garnish with fresh fruit.
These pictures are from the Raw Food Festival 2004. I sold my raw cheesecakes and other delectable treats and at the last minute participated in the pie contest. That's me on the far left, with the other contestants.
Kitchen Equipment,
Natural Kitchen from Raw Cheesecake Recipe
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