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raw cheesecake!!

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  • becky.robison
    hey everyone. i just found out about this awesome yahoo group, and i wanted to share this recipe that i just discovered. ohmygosh, it is so good! i got it
    Message 1 of 3 , Feb 22, 2006
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      hey everyone. i just found out about this awesome yahoo group, and i
      wanted to share this recipe that i just discovered. ohmygosh, it is
      so good! i got it from The Complete Book of Raw Food, edited by Lori
      Baird. (this is for you mary:) )

      Just Like Cheesecake
      by Emily Lee Angell

      makes- 24 slivers special equipment- food processor, blender

      ingredients
      for the crust:
      2 c raw macadamia nuts
      1/2 c dates, pitted
      1/4 c dried coconut

      for the cheese:
      3 c chopped cashews, soaked for at least 1 hour
      3/4 c lemon juice
      3/4 c raw honey
      3/4 c coconut oil
      1 tsp vanilla
      1/2 tsp sea salt (optional)

      for raspberry sauce:
      1 bag frozen raspberries
      1/2 c dates

      directions:
      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, agave, gently warmed
      coconut oil, vanilla, sea salt (if using), and 1/2 c 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 the freezer until firm. remove the whole cake from the pan
      while frozen and place on a serving platter. defrost in the refrigerator.

      to make the raspberry sauce, process raspberries and dates in a food
      processor until well blended. (do not use a blender or the raspberry
      seeds will become like sand.)


      so that's the recipe... i copied it straight from the book, but i made
      my own variations. i used raw agave nectar instead of honey because
      i'm vegan and i just think it tastes better anyway. i definately used
      the sea salt because it made the taste just right, not too sweet. and
      macadamia nuts are expensive, and even though i actually made it with
      the full 2 cups, i thought it was way too much crust for my liking, so
      i think that you could actually just use 1 cup and it would be enough
      for a thin crust. i don't really like thick crust. it takes too much
      taste from the "cheese," which is the best part. :) and you could use
      any fruit for the topping, obviously. i thought since it has sort of
      tropical-ly flavors with the coconut and the mac nuts, mango sauce
      would be good, or bananas, whatever. i didn't make any sauce, and
      this cheesecake is seriously the most heavenly thing i have ever
      tasted. oh, and i didn't put it in the freezer either. i made it one
      night and put it in the refrigerator, and ate it for breakfast the
      next morning. it was perfect. maybe the freezer would make the
      texture different? i'm not sure. it's probably just so you can remove
      it from the pan and make it look pretty on a plate. anyway, make it!
      it's good!
    • Celeste Crimi
      Dear Becky, Please also feel free to post in the recipe section at the Raw For the Paw Cause community. http://network.bestfriends.org/rawvegan The recipe
      Message 2 of 3 , Feb 24, 2006
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        Dear Becky,
         
        Please also feel free to post in the recipe section at the Raw For the Paw Cause community. http://network.bestfriends.org/rawvegan
         
        The recipe section is in the "Raw Vegans Care About Critters" forum as a "Share Raw, Vegan Recipes!" topic.
         
        There are also some holiday recipes in the "It's a Love Thing" blog in the Blogs section.
         
        Let me know if you have any trouble finding...  :)
         
        Celeste in Beaverton
        ----- Original Message -----
        Sent: Wednesday, February 22, 2006 12:56 PM
        Subject: [RawPortland] raw cheesecake!!

        hey everyone.  i just found out about this awesome yahoo group, and i
        wanted to share this recipe that i just discovered.  ohmygosh, it is
        so good!  i got it from The Complete Book of Raw Food, edited by Lori
        Baird.  (this is for you mary:) )

        Just Like Cheesecake
        by Emily Lee Angell

        makes- 24 slivers    special equipment- food processor, blender

        ingredients
        for the crust:
        2 c raw macadamia nuts
        1/2 c dates, pitted
        1/4 c dried coconut

        for the cheese:
        3 c chopped cashews, soaked for at least 1 hour
        3/4 c lemon juice
        3/4 c raw honey
        3/4 c coconut oil
        1 tsp vanilla
        1/2 tsp sea salt (optional)

        for raspberry sauce:
        1 bag frozen raspberries
        1/2 c dates

        directions:
        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, agave, gently warmed
        coconut oil, vanilla, sea salt (if using), and 1/2 c 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 the freezer until firm.  remove the whole cake from the pan
        while frozen and place on a serving platter.  defrost in the refrigerator.

        to make the raspberry sauce, process raspberries and dates in a food
        processor until well blended.  (do not use a blender or the raspberry
        seeds will become like sand.)


        so that's the recipe... i copied it straight from the book, but i made
        my own variations.  i used raw agave nectar instead of honey because
        i'm vegan and i just think it tastes better anyway.  i definately used
        the sea salt because it made the taste just right, not too sweet.  and
        macadamia nuts are expensive, and even though i actually made it with
        the full 2 cups, i thought it was way too much crust for my liking, so
        i think that you could actually just use 1 cup and it would be enough
        for a thin crust.  i don't really like thick crust.  it takes too much
        taste from the "cheese," which is the best part. :)  and you could use
        any fruit for the topping, obviously.  i thought since it has sort of
        tropical-ly flavors with the coconut and the mac nuts, mango sauce
        would be good, or bananas, whatever.  i didn't make any sauce, and
        this cheesecake is seriously the most heavenly thing i have ever
        tasted. oh, and i didn't put it in the freezer either.  i made it one
        night and put it in the refrigerator, and ate it for breakfast the
        next morning.  it was perfect.  maybe the freezer would make the
        texture different?  i'm not sure. it's probably just so you can remove
        it from the pan and make it look pretty on a plate. anyway, make it!
        it's good!




      • Jeff Rogers
        It may be out of town, but if anyone will be in the area or knows of someone who may be interested, here is my newest class: Chocolate in the Raw™ Class!
        Message 3 of 3 , Mar 4, 2006
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          It may be out of town, but if anyone will be in the area or knows of
          someone who may be interested, here is my newest class:

          Chocolate in the Raw™ Class! 3/12/06
          http://chocolateintheraw.com/

          Thanks,

          Jeff Rogers, The Naughty Vegan
          Author, Vice Cream
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