Sorry, no photos, I ate and shared the cheesecake before I even thought photos.
When people comment on how skinny I am, I often reply “I am just a cheesecake away from being a size larger.” Really, eating on my elimination diet doesn’t offer too many opportunities to worry about gaining weight. I have not had cheesecake for around 3 years. Most non-dairy and vegan cheesecakes use tofu. Thanks to the raw food movement, I am enjoying cheesecake! Google “raw cheesecake” and so many options appear. Personally I am triple interested in the Double Chocolate Cherry Cheesecake out there. But it will have to wait until I can have chocolate.
With so many options, I decided to start with a blog that gave me step by step generic instructions. Thanks to Carmella at the Sunny Raw Kitchen for walking me through how some cashews could turn into something so decadent. Obviously I could have had my cheesecake sooner, her post is from 2007. However, life is all about learning to ask the right questions. If I ask the right question, Google giveth many answers. My next question – can cashews really turn into cheesecake? I had to try it for myself.
I have made modifications to the Tropical Raw Cheesecake recipe based on what I am allowed on my eating plan. The crust I made was good, but could still improve. Also I didn’t measure the ingredients for the crust. So I will have to update this info as I make this again. The filling is basically the same with one substitution. Topping can be based on whimsy and play. Maybe I added honey to berries because the honey jar was still on the counter.
Blanched Almond Flour (Honeyville) – est. 1-1/2 cups
Coconut Butter (Artisana) – est. 4 Tbls (softened, but not melted)
Vanilla Extract (Flavorganics) – 1-2 tsp
Coconut Oil (Nutiva) – a drizzle (liquid but not warm)
Place almond flour into a bowl. Add coconut butter and vanilla extract. Using a fork, press coconut butter into the almond flour. Drizzle a little coconut oil into the paste to soften it a bit. Press into a spring-form pan or plastic container lined with cling wrap. I used the plastic container method.
Filling (I cut this recipe in half for my first experiment)
3 cups raw cashews, soaked in filtered water for 6 – 8 hours (or overnight)
1/2 – 3/4 cup honey (or agave)
1/2 cup apple cider vinegar (Braggs preferred for flavor) (or lemon juice)
2/3 cup Coconut Oil (liquid, but not warm)
1 tsp vanilla, or 2″ piece of vanilla bean
1/4 cup filtered water (add this last, you may not need all of it)
Blend. Use a high powered blender or food processor. I have a Blendtec blender and used the ice cream button. No problem. Some equipment may need rest to cool the motor, so I have read.
Place in freezer for couple of hours. Keep in refrigerator because it is the coconut oil (chilled) that keeps this decadent treat firm.
Cherries or berries
Drizzle honey over berries, spread over cooled cheesecake.
Reduced Topping – I like this cheesecake so much I don’t want to hide it under full berry flavor, so I may puree a little fruit with it’s juice, thicken with arrowroot powder, and drizzle over cheesecake.
Flavors – Goal – Key Lime Cheesecake. I can now add lime juice to my diet, so I will use lime juice instead of apple cider vinegar and add some lime pulp to the filling.
Crust – Goal – give it more flavor. Use half almond flour and half hazelnut meal, so the crust has it’s own personality.
Re-purposed – Goal – a cheesecake popsicle – blend some berry juice into the cheesecake filling and freeze into popsicle makers.