Raw Raspberry Cheesecake
I think I am getting the hang of raw cheesecakes. As healthy dessert recipes go raw cheesecakes have to be one of the easiest and most outrageously ostentatious. The vibrant colours, creamy texture and over the top garnishes make them not just a treat for your taste buds but for the eyes too. I am making more and more these days, playing around with flavours, but if I have learnt one thing, one trick to making a great raw vegan cheesecake it is this, buy yourself a really good food processor. See how the top of my cheesecake is not perfectly smooth, that is because my food processor cost £30 and cannot spin at a high enough rpm to turn the cashews into a fine velvety mixture.
Take a quick look at the ones made by @LovingEarth and notice how perfectly flat the top is. It makes no difference to flavour but will definitely aid that rich creamy sensation that we are trying to achieve. Any way have fun making this, I know you will have fun eating it and I will see you all on my next blog post.
Raw Raspberry Cheesecake Recipe
- For the base:
- 1 cup of medjool dates or raisins
- ⅓ cup of desiccated coconut
- ⅓ cup of goji berries
- 1 cup of almonds
- 3 tbsp. of honey
- For the cheesecake:
- 3 cups of soaked cashews
- 1 cup of coconut butter
- ½ a can of coconut milk
- 1 handful or freeze dried raspberries
- 1 handful of fresh raspberries
- 5 tbsp. of honey
- 1 tsp. of vanilla extract
- 4 tbsp. of lucuma or baobab
- 2 tbsp. of beetroot powder or juice (for colour)
- For the raspberry coulis:
- 1 tbsp. of honey
- 3 tbsp. of coconut oil
- 1 handful of fresh raspberries
- 1tbsp. of beetroot powder or juice for colour
- Soak your cashews overnight replacing the water at least twice.
- When ready to start making your cheesecake, sieve off the water and pat dry with a towel or kitchen roll.
- We will start with the base. Add your almonds to the food processor and blitz for a few seconds until they crumble into smallish pieces.
- Now add the remaining base ingredients and blitz until the mixture starts to come together. Depending on the dates you are using you may need a little more honey to make it come together.
- Take your spring form pan and spread the mixture over the bottom of the pan. Make sure you compact it down quite well, we want the base to be quite dense. Also make sure you leave a little to make the truffles for the garnish.
- When ready pop the base in the freezer whilst we work on the cheesecake filling. At this point clean your food processor if it needs it.
- Making sure your cashews are now drip dry, add them to your food processor along with the coconut butter and coconut milk (do not shake the coconut milk can! and when you open it remove and use only the top half, i.e. the coconut cream).
- Blitz until it forms one mixture.
- Now add the remaining cheesecake ingredients and blitz for as long as it takes for the mixture to become velvety smooth. This is unfortunately out of our control but from my experience the quality of your raw cheesecake will largely depend on how good your food processor is. The faster it spins the smoother the mixture will become, hence why the top of my cheesecake is a little bumpy, I have a shit food processor (kitchen aid help a brother out!).
- Once the filling looks lovely and smooth, get the base out of the freezer and pour in half the mixture, making sure you spread it evenly and leave no air bubbles.
- Now pop it back in the freezer whilst we make the raspberry coulis.
- Melt your coconut oil slowly in the microwave.
- While the coconut oil is melting either crush your raspberries finely with the back of a fork or put into a small blender.
- When the coconut oil is completely liquid add your crushed raspberries, honey and beetroot powder or juice.
- Mix well and then pour over the cheesecake, again making sure it is spread evenly.
- Pop it back in the freezer for ten minutes then remove and add the remaining half of the cheesecake.
- Then leave in the freezer for at least for hours.
- When ready garnish your cheesecake with round balls made from the left over base, goji berries, freeze dried raspberries and you can even scrape some chocolate shards off the back of a dark chocolate bar if you are feeling fancy.
Wow, a rather long process but I promise it doesn’t actually take that long and what you get out of it is a stunningly colourful cake that is far healthier than anything you could buy.