Thursday, February 5, 2009

Just Like Cheesecake

We made this recipe for my husband's birthday a couple years ago. As you can see, it turned out beautifully.

I found the recipe in "The Complete Book of Raw Food: Healthy Delicious Vegetarian Cuisine Made with living Foods" Lori Baird, Editor.

Just Like Cheesecake
By Emily Lee Angell
Makes 24 slivers

I will type out the original recipe for you just as written, but will tell you that I decreased the amount of coconut oil in the cheese like filling to only 1/3 cup. Coconut oil is said to have some good health benefits. Even though it is called a saturated fat, it isn't the same thing as factory processed hydrogenated fats, but it is processed some, so my husband would rather not eat much. Even with the reduced coconut oil it was delicious, and a very satisfying treat. I didn't add the salt and didn't miss it one bit.

One cheese cake I made with lemon juice as suggested, and the second one I made with orange juice, and it was very delicious.

I made the raspberry sauce as suggested, but froze it with the rest of the cake, as the top layer. It turned out very lovely.

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
3/4 cup honey
3/4 cup coconut oil
1 teaspoon vanilla
1/2 teaspoon 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, 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 a freezer until firm. Remove the whole cake from the pan while frozen and place on a serving platter. Defrost in a refrigerator.
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.)

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