Wednesday, August 25, 2010

Raw Cheesecake Success!

 Our little sister turned 17 on the weekend and as a surprise we made her a raw cheesecake. It involved quite the production because we doubled the recipe to make a large cake (it was around 14 inches in diameter, but you can tweak the recipe to fit any pan).

Crust:

2 cups almonds
1/2 cup raw cacao powder or cocoa powder
10 dates

Process in a food processor until finely crumbled. Press into pan.

Cheese:

6 cups soaked cashews
1 1/2 cups coconut oil, melted
1 1/2 cups lemon juice
1 1/2 cups agave nectar or honey
1/2 tsp vanilla

Process in a food processor until very smooth. Pour over crust.

Place in freezer overnight or for several hours.



This was sort of an eclectic recipe. We got the crust recipe from http://www.rawmazing.com/ and the filling we got from http://maebird.blogspot.com/. We added a chocolate sauce/shell type thing by mixing coconut oil with agave and cacao powder and drizzled it on top. I would take it slightly easy on the lemon though, we found ours a bit too lemony, maybe leave out a 1/4 cup or keep tasting it to make sure it has the right balance. But the lemon is definitely necessary because it gives the cake a sort of tang, that would normal have come from the cheese. It's unbelievable how dense and rich this cake is, it is literally the exact same consistency as regular cheesecake.

-Jennifer

8 comments:

  1. oh my gosh! I NEED to make vegan cheesecake! tonight while out to dinner with my family, we had a vegan lemon raspberry cheezecake made with tofu but it wasn't my thing.. i'll definetly try this soon! :)

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  2. YES Do it! lol Yeah some vegan cheesecake recipes have soy products in them which are actually not that good for you. You could totally make a raspberry coulis to put on top by cooking raspberries with a bit of agave and then straining out the seeds. Let us know how it turns out! :)

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  3. In the freezer now...
    Cannot wait to try it!
    Thanks for posting :)

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  4. these are also delicious made with fresh strawberries pureed through the centre mmmmm
    i made one the other day with 2 layers - vanilla and coconut, and fresh strawberry
    drooooooool

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  5. Any particular reason you used Agave Nectar instead of sweetening with Stevia?

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  6. @ anonymous: Yes because agave adds volume as well as keeps it from becoming totally rock solid so it has that cheesecake-y texture

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