Cheese Cake

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Permalink Reply by Lisha on December 17, 2007 at 11:59pm

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

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Permalink Reply by Luciananas on October 5, 2008 at 6:31am

I made this recipe yesterday and this is what came out..... hmmmmm, it is divine! Thank yhou very much :)

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Permalink Reply by Luciananas on October 6, 2008 at 4:23am

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 :)

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Permalink Reply by Rawmaste on December 18, 2007 at 12:09am

OMG! Sounds decadent. I will definitely have to try this one. And I like that it doesn't sound to difficult. Thank you Lisha! (=^_^=)

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Permalink Reply by Lisha on December 18, 2007 at 12:35am

You are very welcome!
Yes, it's very easy to make. inJOY :-)

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Permalink Reply by Lydia Rebekah on December 19, 2007 at 3:21am

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!!

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Permalink Reply by Synergy Chef on December 19, 2007 at 5:35am

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)

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Permalink Reply by Kasey on October 2, 2008 at 10:05pm

RawZi wins. I think I'm going to eat that in my mind right now.

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