06 July 2011

raw strawberry cheesecake

i've been eyeing this recipe for a raw, vegan cheesecake for days, just waiting until our local strawberry season started!  well - this past weekend i purchased two baskets of amazing strawberries at the market.

{strawberry cheesecake}

i followed the original recipe (almost) to a tee, except that i upped the filling to 2 cups of macadamia nuts and adjusted with a bit more lemon & agave too.  you see, i was serving dessert to 5 and i wanted to be sure that i had enough! - well, as it turns out i had enough and much more too.  after filling my 6 inch springform pan i had enough leftovers to fill 6 of silicone cupcake liners.  that's a lot of cheesecake!

{lovely layers}

raw strawberry cheesecake,  adapted from a dash of compassion
serves 6 or more depending on the size of your springform pan
for the crust:
1 cup raw almonds
1/2 cup raw walnuts
2/3 cup chopped dates
1/4 tsp sea salt

blend the nuts in your food processor, until they are a coarse meal.  next, add the dates (remember to check for pits!) and salt and mix.  you should end up with a mixture that will stick together when press between two fingers.  the original recipe suggests adding a teaspoon or 2 of water if the crust seems a bit dry.  i think i added only one.  then, press the crust mixture evenly into the bottom of your springform pan.  (i wouldn't go bigger than a 7-inch, otherwise you'll lose the height and the impact of such pretty layers!)  set aside.

for the filling:
a scant 2 cups raw macadamia nuts, soaked overnight
1/3 cup + 2 tbsp raw agave nectar
1/4 + 2 cup + 2 tbsp fresh lemon juice
1 1/2 tsp pure vanilla extract
1 cup strawberries local strawberries, chopped

in a food processor or high-powered blender, process the macadamia nuts, agave nectar, lemon juice and vanilla until smooth, stopping to scrape down the sides a few times.  take about half of the mixture and spoon this into your springform pan(s).  smooth the top with to ensure an even layer.  now add the strawberries to the remaining filling and process until smooth.  add this pink filling to the pan(s) and smooth out the top.  cover tightly with either plastic wrap or foil and place in the freezer to set for at least a couple of hours.  remove the cheesecake  a few minutes before serving.

{raw. vegan. gorgeous.}

i was so happy with the results, a rich and creamy, cool dessert.
eat.  enjoy.  relish in a gorgeous, raw, vegan cheesecake!

13 comments:

  1. that looks divine.. better get making this one before the strawberry season ends.

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  2. This recipe is a great excuse to go strawberry picking! Beautiful pictures as always.

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  3. Ooh! This looks amazing! I'm not a strawberry person though, so I might have to try it with raspberries!

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  4. merci x3!

    and natalia, you'll have to let me know how the raspberry try turns out! mmmm... can't wait 'til my backyard raspberries are ready...

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  5. OH my goodness. I have to try this! It looks divine. Thanks Jess for yet another amazing recipe, you rock!!

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  6. This looks amazing! I love the colors of the layers.

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  7. sophie - thank you for your kind words!

    mariah - aren't the layers fun? i'm thinking a chocolate & peanut butter layer cake would look pretty good too! mmmm....

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  8. I like the beautiful layers!

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  9. Yours turned out beautifully! I'm so glad you enjoyed the recipe.

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  10. :O this looks amazing! i have to try this!

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  11. I'm normally not a fan of cheesecakes but this looks amazing! I love that it doesn't contain vegan cream cheese and is raw! Great job!

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  12. Can you use cashews instead

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    Replies
    1. Yes, you can definitely substitute raw cashews!

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