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Monday, December 28, 2009

Merry (late) Christmas, and happy holidays! Raw Cheesecake :)

This year I was asked (ok, demanded!) to bring cheesecake. Since I punked out for thanksgiving and didn't make anything, I went all out for the cheesecake! I would recommend you do not wait until Christmas Eve to buy raw food ingredients since I had to go to THREE stores to find everything, and when the stores closed early (I accidentally bought figs instead of dates!!) I was out of luck. I know this is common sense for most people, but sometimes you just can't go until the last minute. Unfortunately, with raw food, this is not a good idea. I suggest you just pick up a regular cheesecake if you are going to do that! :) Ok, maybe not, I'm just venting ;)I just added some cane sugar to the recipe since I bought figs instead of dates, but I really think this would have turned out a lot better if I had used dates. Plus, I love that dates actually are sweet AND good for your teeth! I liked the cheesecake better than regular cheesecake because I felt less full after wards. Here is the recipe for Raw Cheesecake

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

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!

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