I think we can officially say we are done with ice cream now that we have found the ultimate in raw cheesecake.
- It tastes even better than ice cream or regular cheesecake.
- It’s easy to digest.
- It’s good for you – I mean, it’s made mostly from cashews, coconut and lemon juice … go figure!
Today we tried it with a raspberry fruit glaze topping instead of blueberry. I love blueberry, but the raspberry is a nice change of pace. We also picked up some frozen organic mangoes to try on our next cheesecake. I love mangoes.
Oh, and I don’t think I’ll soak the pecans for the crust again … it tastes good, but it tasted more like a graham cracker crust when the pecans were dry.
Here’s the full cheesecake recipe for you to try your own toppings on (please report back your favorite creations). And you can get some of the ingredients from our Loving Superfoods retail site.
Enjoy!
Raw Blueberry Cheesecake
Crust
3 Cups Pecans
3/4 Cup Medjool Dates
¼ tsp Sun Fire Salt
1 Vanilla Bean (scoop out the inside of the bean)
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Cheesecake
1 Cup Vanilla Agave Nectar
1/2 Cup Lemon Juice (I recommend Santa Cruz bottled juice that is not from concentrate)
1/4 Cup Coconut Butter
1 Vanilla Bean (whole bean finely chopped)
1 Tbsp Lecithin
3 Cups Cashews soaked for 4 hours and rinsed
1/2 Cup Water
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Topping:
2 Cups Blueberries (or other fresh or frozen fruit)
1/4 Cup Vanilla Agave Nectar
1 Tbsp Psyllium Husk Powder
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Make the crust by grinding the pecans in a blender or food processor and pulsing until you have small crumbles. Pour the pecan crumbles into a mixing bowl and add the salt. Next grind the dates and vanilla in a blender or food processor until smooth. Add this mixture to the mixing bowl and mix with the salted pecans until you have a dough-like consistency. Spread the crust over the bottom of a spring form pan and press it into the pan. The crust proportions should be enough to cover two 9″ pans so I always save half of the crust in the refrigerator for a second cheesecake later.
Make the cheesecake by combining the first all but the cashews and water Filling ingredients into a blender and blending on high until smooth. Then add the cashews and water and blend on medium until smooth. Pour the filling into the spring form pan on top of the crust. Place in the freezer for about 15 minutes. After 15 minutes start to make the fruit glaze topping.
Put all the topping ingredients in the blender and blend until smooth. When the cheesecake has been in the freezer for at least 15 minutes, take it out and spread the fruit glaze topping over the top of the cheesecake. Return the cheesecake to the freezer for at least 6 hours before removing the spring form from around the pan.
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Here are some photos to help you understand the process of removing the cheesecake from the spring form pan. First I use a thin knife around the inside of the pan to make sure the cheesecake iss separated from the sides of the pan. Then open the clasp on the spring-form and carefully lift the cheesecake out from the bottom. Then set the cheesecake on a trivet for easy cutting into slices (and easy picking up the cheesecake from the bottom when you’re ready to store the rest in the freezer).
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We keep our cheesecake in the freezer all the time because we like it to take a little bit like icecream at the first few bites. If you want a room-temperature cheesecake experience, cut the frozen pieces you desire and let them defrost for a few minutes before eating.
Many thanks to Miranda from Bliss Cafe in Dallas for making this amazing cheesecake and for sharing her recipe. Cheesecake never tasted or felt this good … until now. Enjoy!
