RAW VEGAN RASPBERRY CHEESECAKE
Prep time 30 mins
Total time 30 mins
Author: Kat | The Loopy Whisk
Recipe type: Dessert
Serves: 10 - 12
Ingredients
For almond crust:
For raspberry cashew cream:
Instructions
For almond crust:
For raspberry cashew cream:
Serving:
Storage:
source:http://theloopywhisk.com
Prep time 30 mins
Total time 30 mins
Author: Kat | The Loopy Whisk
Recipe type: Dessert
Serves: 10 - 12
Ingredients
For almond crust:
- 1½ cups coarsely ground almonds
- zest of 1 lemon
- ⅛ cup + 2 tbsp maple syrup (or other liquid sweetener of choice)
For raspberry cashew cream:
- 2½ cups cashew nuts, soaked in 3 cups of water for at least 2 hours, drained (keep the water!)
- 3 cups raspberries
- ½ cup maple syrup (or other liquid sweetener of choice)
- You will also need:
- food processor
- round cake pan/baking tray with removable bottom (I've used an 8 inch (20 cm) one)
- 2 bowls
- sieve (optional)
Instructions
For almond crust:
- Line the bottom of the cake pan/baking tray with greaseproof/baking paper. (optional)
- In a bowl, combine all crust ingredients and mix them well until everything is evenly distributed.
- Press the crust mixture into the cake pan/baking tray and compress it until you get an even layer.
- Refrigerate for at least ½ hour.
For raspberry cashew cream:
- In a food processor, blend the raspberries.
- Pass the pureed raspberries through a sieve into a bowl to remove the seeds. (optional)
- In a food processor (no need to wash it in between!), blend the soaked and drained cashew nuts until completely smooth.
- Add the raspberry puree and the maple syrup to the cashew cream, and blend until everything is well-combined.
- If the mixture is too thick, add the water you soaked the cashew nuts in, 1 tbsp at a time. I've added 12 tbsp in total (I don't recommend adding more than that). The final consistency of the cheesecake filling should be like a thick cupcake batter.
- Transfer the raspberry cashew cream onto the almond crust and smooth out the top.
- Allow to set in a freezer overnight.
Serving:
- Remove the cheesecake out of the cake pan/baking tray by lifting out the bottom. The cheesecake filling may stick to the sides of the cake pan/baking tray. If that happens, allow it to thaw slightly (about 5 - 10 minutes) and try to remove it again (warming it with your palms helps).
- Cut a piece and tuck in!
Storage:
- The cheesecake keeps well in the fridge for 3 to 4 days. You can also freeze it for up to a month. (It's usually gone by the end of the day, though...)
source:http://theloopywhisk.com