I have been dying to make a raw dairy free cheesecake for a while now. Since today is my birthday I figured it was a good opportunity to try one out. Considering that this was my first "cheesecake" attempt it came out great.

Originally I had my mind set on a walnut date crust for this cake.. well, as luck wanted there was not enough nuts in my pantry... yes, poor planning on my part... but it sparks creativity. So this coconut base crust is kind of an experiment on my part ..and I have to say I am quite pleased with the outcome. I processed the coconut together with dates into a pretty solid dough and maybe as a result of that the crust is little hard to cut with a fork... tasty though and highly recommended for coconut lovers!
I added coconut cream to the cashew mix to balance out the cashew flavor. To get cococnut cream place a can of full fat coconut milk to the refrigerator for a few hours or overnight. The thick cream will separate from the liquid; scoop this thick cream and add it to the cashew mixture. Sometimes for some reason the cream will not separate from the liquid; as a precaution I would recommend that you chill two or three cans. I have had good results with Whole Foods brand 365; I also shake the cans in the store looking for a can where I cannot hear any liquid splushing around.
As far as a sweetener goes I used whipped thick honey as I was little worried not to add to much liquid to the mixture. Seeing the final result I would guess that regular raw honey would work as well.
I chose blueberries for my second layer but any berries will work. I would recommend fresh berries though; frozen ones may add too much liquid into the mixture.
My cake pan is a 10" pan and in my eyes the cake could have had little more height. So if you have a smaller diameter pan you may want to use it for a higher cake.
So these are my notes and here is the recipe:


Coconut Crust

3 cups dried shredded coconut
1 1/4 cup soft dried pitted dates ( if your dates a little too dry, pour boiling water over them
and let sit for 5 - 10 minutes)
1/4 tsp salt

In a large skillet over medium heat toast the coconut until golden . Mix it constantly with a wooden spoon so that it does not burn. 
It does burn easily!
Add the toasted coconut to a food processor together with the dates and salt. Blend until a solid mixture forms.
Line the bottom of a cake spring form with a parchment paper and press the coconut date mixture into the form. Refrigerate.

"Cheesecake" Filling


2 cups cashews, soaked overnight
1 cup coconut cream ( see note above)
1/3 cup softened coconut oil
1 tsp vanilla extract
4 Tbsp thick honey (see note above)
2 tsps lemon juice
1/4 tsp cardamom
pinch of salt
1 cup blueberries (or any other fresh berries)

Rinse the cashews thru a strainer. Place all ingredient except for blueberries to a blender or a food processor. Since I don't own a high speed blender I used a food processor figuring it would whip it up better. Blend the mixture until very smooth; it may take few minutes.
Pour about a half of the mixture on the crust. Add the blueberries to the remaining filling and process until the blueberries are blended in. Pour the purple layer on the top of the white layer. Smooth it out nicely. Place to freezer to solidify. Depending on how much you freeze it allow some time to soften a bit before serving (
if completely frozen 30 min should do), of course this is the time to decorate it with some fresh fruit.
For a nice clean cut run a sharp knife under hot water before cutting into slices.

Enjoy and Happy May... the month of flowers!

 


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