Raw Tropical Cheesecake
Posted in: Food - Monday, January 21 2013
You would think I’ve got a thing for cheesecakes given this is the second one I’m posting in a space of a week but trust me, the two cakes could not be more different! My Souffle Cheesecake with Sour Cherry Sauce was made before starting my raw food diet and today’s effort is a raw version of cheesecake. I’d always been curious about raw cheesecakes so when the Sweet Adventures Blog Hop came around again, it made sense to give it a go while I’m eating raw.
This month’s hop is hosted by the lovely Nic from Dining With a Stud and it’s appropriately themed ‘Tropical Paradise’ to celebrate our glorious summer and the abundance of delicious fruit bestowed upon us at this time of the year. I happened to be very well stocked with various tropical fruit this weekend (I used mango, banana and lime for my topping), so I got on with the business of making a cheesecake. Without cooking. Without cheese. Sigh…
Actually I was pleasantly surprised by how good some raw desserts can be. I made Raw Chocolate & Walnut Brownies last week which was pretty darn good and certainly delivered a hefty chocolate hit which I desperately needed. I hoped that a raw cheesecake would be equally tasty.
Most raw cakes and cheesecakes are nut based and while you can use anything from macadamias to almonds, I decided to follow the example of most recipes and used cashews. Cashews do have its own distinctive flavour but it’s surprisingly subtle when mixed in with other ingredients, unlike walnuts and peanuts. The nutty cheesecake mixture was promising and by the time I layered everything together, the whole thing pretty much resembled a regular cheesecake.
An amusing thing about raw desserts is that most need to spend time in the freezer to set but due to its low water content, it never really freezes and everything stays in place nicely. As for how this cheesecake tasted?b It wasn’t bad at all! The nut cheesecake filling is quite dense so it benefits greatly from having a nice layer of fruit on top to balance things out. The base isn’t crunchy but that could be remedied by using some activated buckwheat (memo for next time) in the ‘dough’.
All in all, not a bad rendition of cheesecake. It’ll keep me happy for the next couple of weeks while I slog it out with raw foods :)
- 1 cup pecans
- ½ cup dates
- 1 cup dessicated coconut
- 2 cups cashews, soaked for 2 hours
- ⅓ cup raw honey
- Juice of 1 medium lemon
- extract of 1 vanilla pod
- 1 mango or 1 cup frozen mango
- 1 small ripe banana
- ½ lime squeezed and zest retained
- In a food processor or Thermomix, blend the dates, coconut and pecans together until resembling fine crumbs (Speed 6 for 10 seconds).
- Place dough crumbs into a 18cm cake pan and compact with a flat spoon or similar utensil. Place aside.
- Rinse TMX bowl or food processor bowl and place soaked cashews inside. Blitz on Speed 9 f(high) or a few seconds until soft and buttery. Add honey, lemon juice and vanilla and mix on Speed 4 for a few seconds until combined.
- Scoop cheesecake mixture onto base and smooth out.
- Rinse TMX bowl again and place mango, banana and lime juice & zest inside. Blitz on Speed 3 for a few seconds until smooth.
- Cover cheesecake layer with fruit layer, cover with plastic wrap and place in freezer for two hours or overnight.
- Remove cheesecake from freezer an hour before serving, or slice desired portion and return remainder to freezer to consume as desired.
27 Comments for this entry
January 21st, 2013 on 12:59 pm
I’m loving your raw recipes :D I def need to make this. It sounds amazing and so naughty but its totally good for you. Win/win! Thanks for joining the hop :)
January 21st, 2013 on 1:21 pm
I took a Raw Dessert cooking class by Foodly Affair and found that you can make a good range of desserts and it’s healthier so you can eat as much as you want! I like the different layers in your cheesecake, I would be fooled that it was the real thing by just looking at it.
January 21st, 2013 on 1:49 pm
This looks amazing! and its raw! Wow! Even better!
January 21st, 2013 on 6:43 pm
This sounds ridiculously good – I am really interested in raw cooking, this recipe might be my first foray into it :)
January 21st, 2013 on 6:51 pm
Ohhh! Very interesting. Don’t laugh at me if I tell you this but I’ve had a raw cheesecake like this before. Very interesting! Growing up in the tropics, it’s natural that I love any tropical flavours. Hope you’re well Mon! It’s been a while hey =)
January 21st, 2013 on 8:20 pm
Sounds perfect! I love raw vegan cheesecake although I add coconut oil to mine (not sure if you eat that?) and find it helps the filling to firm up a bit more once refrigerated. Loving the sound of the crust too!
January 22nd, 2013 on 12:58 am
This looks amazing!
My Kitchen StoriesJanuary 22nd, 2013 on 7:19 pm
Ive never tried raw cheesecake but this does look very nice. Good luck with the special diet
January 23rd, 2013 on 12:23 am
I was on FB and came across these links and I thought of you. So I’m posting them here :)
I particularly love the Blackberry Lemon Lavender Cheesecake!! It looks so pretty!
The only thing that puts me off is the Cashews. I’m not a fan and can’t stand the taste.
But your cheesecake looks delish, nevertheless!!
January 23rd, 2013 on 12:24 am
Oh and I forgot this one:
January 23rd, 2013 on 7:20 am
I love nut cheesecakes, cashews make such a lovely and creamy filling! Looks gorgeous.
January 23rd, 2013 on 4:32 pm
I’ve never tried raw sweets before but this looks lovely. I would just love a Thermomix to crush nuts so easily for these sorts of recipes!
January 25th, 2013 on 6:53 am
What a beautiful cheesecake! I’d really like to do more but I think you really need a Thermomix or Vitamix to get the right texture :)
January 28th, 2013 on 11:53 pm
the pie loooks amazing and delicious. I want one! thank you for sharing this! :)
February 20th, 2013 on 9:31 pm
What, that entire cheesecake base is just soaked cashews (with flavourings)? I’ve eaten soaked nuts before but the thought of blending them to make something like this never even crossed my mind. Huh…I’m baffled!
And I like the recipe layout you use; it makes recipes easy to read, and the dotted border reminds me of the recipes I used to cut out of foodie magazines. :)