My Favourite Raw Cheesecake Recipe

by Sasha on May 9, 2013

Raw cheesecake can win most skeptics over with one fork full if done correctly. They will never question that raw food can taste good. I have been making cheesecake for years. I love to make different variations and try new recipes. However one of the staple recipes that I feel is a” tried and true” is the one listed below. It’s fairly easy and quick and never falls short on taste. Once you get the hang of the basic recipe, then you can start to play around and the sky is the limit with what you can create.

The recipe that I like the best is Emily Lee Angell’s from “The Complete Book of Raw Food. I don’t own the book but tried this over 10 years ago and have been making it since then. I do make some changes to mine which I will share at the bottom.

For the Crust:
2 cups raw mac nuts
1/2 cup dates, pitted (medjools)
1/4 cup dried coconut (I use 1/4-1/2 cup)

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 spring form pan. Press crust onto the coconut. This will prevent it from sticking. I actually add the 1/4 coconut right into the food processor. Then use the extra 1/4 on the base so it does not stick. 

Raw Cheesecake Base

Raw Cheesecake Base in Processor. Once it starts to ball up stop and take out or it will get to oily. This crust has raw cacao added to it.

For the Cheese:
3 cups chopped cashews, soaked for at least 1 hour (I soak them overnight)
3/4 cup lemon juice
3/4 cup honey (I use a combination of different sweeteners)
3/4 cup coconut oil
1 teaspoon vanilla (I use powdered)
1/2 teaspoon celtic sea salt (optional)

The key which is not mentioned is to blend until the filling is silky smooth. To do this you need to stop your processor a couple to time so it does not heat the mixture. So blend. Stop. Blend until ULTRA SMOOTH!!!

 

Pouring the "cheeze" into the pan.

Pour the “cheese” into the springform pan until all of the crust is covered.

For the Raspberry Sauce:
1 bag frozen raspberries (or use whatever berries you prefer)
1/2 cup dates

For the sauce I do freestyle it. Mix of different berries, lemon zest and whatever else my heart desires. I make sure to strain the seeds if I am using raspberries to make a super velvety sauce. Worth the extra time.

One of my favourite variations is pictured below.

Instead of using lemons use oranges  This makes the cake sweeter and then I add in frozen cranberries and cinnamon for a holiday variation especially for Christmas and Thanksgiving. Actually you can eat it anytime of the year if you like sweet and tart desserts.

Raw Food

Cranberry Raw Cheesecake 

Enjoy!! Have fun experimenting with this. You can make chocolate, mixed berries, banana cheesecake or even pineapple.

 

{ 1 comment… read it below or add one }

kimmythevegan May 11, 2013 at 6:53 pm

Mmmm this looks *so* good!
I love raw cheesecake – it’s definitely my favourite dessert.
Thanks for sharing Sasha!

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