Thursday, August 18, 2011

"Cheesecake" with a Twist

So what's the "twist" in this cheesecake? Well, this cheesecake is completely RAW!! That means nothing is cooked, it's dairy free, gluten-free and super healthy for you! You will be pleasantly surprised how delicious this cheesecake is. It's creamy and rich, just like a regular cheesecake, but way better for you.

The main ingredient in this recipe is  CASHEWS! Cashews?? YES, cashews!! You won't believe it when you taste it; I even tricked my boyfriend, haha. I'm telling you, you won't miss the cream cheese! Give it a try with an open mind!

Pretty in Pink, Raspberry Cheesecake!
Raw Raspberry Cheesecake

For the Crust:
  • 1 C. raw almonds
  • 1 C. raw macadamia nits
  • 1 1/2 C. pitted dates
  • 1/2 C. dehydrated coconut flakes
  • 1/4 tsp. sea salt
For the Filling:
  • 3 C. raw cashews ( soaked in water for at least an hour, rinsed and drained)
  • 3/4 C. fresh lemon juice
  • 3/4 C. coconut oil, melted
  • 3/4 C. raw agave nectar
  • 1 tsp. grated lemon zest
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 1/2 C. fresh raspberries
For the Raspberry Sauce:
  • 1 C. fresh raspberries
  • 1/4 C. pitted dates
Combine all the ingredients for the crust, and process in the food processor until they come together (when you squeeze the mixture between your fingers, it should hold its shape) Form a crust on the bottom of a 9 inch spring form pan by patting the crust out evenly with your hands. Set aside.

The crust
Combine all the ingredients for the filling into a blender and blend until smooth and creamy. Pour 3/4 of the filling over the prepared crust, and smooth it out with a spatula, tap out any air bubbles. Add 1/2 C of fresh raspberries into the remaining filling and blend until it turns pink and the raspberries are blended. Pour the pink filling over the white filling and smooth it out with a spatula, tap out any air bubbles. Place the cheesecake into a freezer for 4-6 hours. Defrost for an hour before serving.

Ready for the freezer!
For the sauce, combine raspberries and dates into a blender and blend until smooth. Pour the sauce through a mesh strainer to strain out the seeds. Drizzle the sauce over the cheesecake when you serve.

I didn't have a spring form pan, so I used a regular cake pan and lined it with saran wrap, so I can easily take the cheesecake out when it's done. I also poured my raspberry sauce evenly over the cheesecake before I stuck in the freezer for another pretty layer.

This cheesecake is so healthy with protein, minerals, and healthy fats, I actually ate some for breakfast! YUM!

Interesting facts about cashews: a few handfuls of cashews provide 1000-2000 mg of tryptophan, which will work as well as prescription antidepressant. Who would've thought??

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