Cheese Cake
Does anyone have a really good raw cheese cake recipe? I am looking for one that has the consistency of the old SAD cheese cake - you know, real dense and heavy, where you only need a sliver (ya right!). I would really love to find a keylime cheese cake recipe. Anyone? (=^_^=)
Replies to This Discussion
-
Permalink Reply by Lisha on -
I'm new to raw and this was my first raw cheesecake..It's delish! :-)
Just Like Cheesecake
- by Emily Lee Angell
Makes: 24 slivers
Special Equipment: Food Processor
For the Crust:
2 cups raw macadamia nuts
1/2 cup dates, pitted
1/4 cup dried coconut
For the cheese:
3 cups chopped cashews, soaked for at least 1 hour
3/4 cup lemon juice (or lime juice)
3/4 cup honey
3/4 cup coconut oil
1 teaspoon vanilla
1/2 teaspoon celtic sea salt (optional)
For raspberry sauce:
1 bag frozen raspberries
1/2 cup dates
DIRECTIONS
To make the crust, process the macadamia nuts and dates in the food processor. Sprinkle dried coconut onto the bottom of an 8 or 9 inch springform pan. Press crust onto the coconut. This will prevent it from sticking.
To make the cheese, blend the cashews, lemon, honey, gently warmed coconut oil (do not use microwave), vanilla, sea salt (if using), and 1/2 cup water. Blend until smooth and adjust to taste.
Pour the mixture onto the crust. Remove air bubbles by tapping the pan on a table.
Place in the freezer until firm. Remove the whole cake from the pan while frozen and place on a serving platter. Defrost in the refrigerator. (I didn’t defrost it all the way)
To make the raspberry sauce, process raspberries and dates in a food processor until well blended. (Do not use a blender for this or the raspberry seeds will become like sand.)
I put strawberries on it instead. Yummy!
There's also one on Melissa's website for her son Alex...looks Divine!
http://rawbabyalex.blogspot.com/2007/11/raw-cheesecake.html
-
Permalink Reply by Luciananas on -
I made this recipe yesterday and this is what came out..... hmmmmm, it is divine! Thank yhou very much :)
-
Permalink Reply by Luciananas on
-
My 2 non raw friends were going crazy after I made this. They ate half of the cake immediately, stating that it is a lot better than the one that you can buy in the shop :)
-
Permalink Reply by Rawmaste on -
OMG! Sounds decadent. I will definitely have to try this one. And I like that it doesn't sound to difficult. Thank you Lisha! (=^_^=)
-
Permalink Reply by Lydia Rebekah on -
Okay so I found this one for key lime pie
http://goneraw.com/recipes/530-Fats-Lime-Pie
But...
I would advise simply adding the lime juice to your cheese once its thickened up/matured
cashew cheese works great for these..you could always play around with the bases-- use your favourite nut :)
Look forward to seeing photos of your creations!!
-
Permalink Reply by Synergy Chef on -
Thank You for inspiration as to what to share on our blog next.
http://livechefcollaboration.blogspot.com/2007/12/cheese-cake.html
This is a basic REAL Cheesecake recipe with variations:
Crust:
2 cups soaked and dehydrated Pecans
1/3 cup pitted dates
pulse together in a food processor until it forms a crumbly sticky mass
remove mixture and press into a 12' springform pan lined with parchment or waxpaper
use a small piece of the paper and a flat botttomed measuring cup to press the mixture firmly into the pan. Best if dehydrated 6-8 hours but not needed.
Filling:
3 cups RAW cashews (about 4cups after soaked 12 hours)
1 vanilla bean (blindguru.com)
2 Tbs Lemon Juice FRESH SQUEEZED
3/4 cup agave REAL RAW from Ultimate Raw Foods.com**
2 Tbs Psyllium powder (optional but provides a firmer cake afer it has warmed)
1/2 cup coconut butter**
1/2 cup cacao butter**
H20 to cover top of nuts plus 1 inch
1 pinch -1 tsp sea salt (optional)
Blend in a highpower blender until smooth. scrape and pulse a few times.
taste for your level of sweetness desired add more agave or a pinch of stevia if desired. can also use Yakon syrup decrease quantity by 1/3. Blended mixture should be light on the tongue and move easily in the blender so if it stick a bit add a touch more water until it moves no more than 1/2 cup should be needed.
Chocolate: double the cacao butter in place of coconut, add 1 cup raw cacao powder**, add 1/4 cup more agave, substitute 1 Tbs Raw cider vinegar for the lemon for really rich chocolate add 1/4 cup nibs
Lemon: replace 2 Tbs with 3/4 lemon juice and add 1/2 tsp tumeric
Key Lime: substitute lemon juice for 3/4 cup lime juice add in 2oz fresh spinach
Berryliscious: over the top of the nuts add in 2 cups fresh berries of choice
Once cake batter is blended pour into springform pan and place level into the freezer for several hours so as to ensure a solid set. Use a Hot wet towel on the outside of the pan to loosen the cake from the inside of the ring. Remove ring and slid onto display plate, have fun and decorate as you wish! Have fun and enjoy the blissfull foogasmic experience.
(Picture of Lemon cheesecake Decorated By Bruce Horowitz at Earth Dance 06 sunkitchen.com RIPE.com)
-
Permalink Reply by Minna Ebbesen on -
Lisha, I just made your cheesecake, though sub'ed half the lemon juice with strawberry purree for a strawberry cheese filling, and the topping is strawberry instead of raspberry, can't wait to taste it tomorrow!! Oh, and I had to add half a cup of extra dates to the crust and I only used one cup of macadamia, so one cup nuts and one cup dates, I think my dates weren't sticky enough.. next time I will soak them before :)
Latest Activity
thank you Very much!
SO much information!
you're a badass.
wtf..
Community by WLIR:
© 2010 Created by Dhrumil.
