Raspberry cheezecake – Raw and vegan
Karen found this Raspberry Cheezcake recipe in a recent local Good Housekeeping magazine.
It is so encouraging to find more and more vegan food available, as well as vegan recipes in all sorts of lifestyle magazines.
In fact this issue had recipes for a full raw vegan meal. and the dessert was this raspberry cheezecake.
It was quite similar to my other raw cheezecakes, but this one was made in layers, which sounded like an interesting idea.
So of course I simply had to make it, and the result was excellent.
Ingredients:
The Crust –
200 g pecan nuts
3/4 t cinnamon powder
150 g dates, pitted and soaked in water for a while
The Filling –
300 g raw unsalted cashew nuts
75 g dessicated coconut
4 T agave nectar
1 T vanilla extract
400 ml water
The Raspberry Swirl –
175 g fresh raspberries
plus extra raspberrries to serve/decorate
1 t agave nectar
Method:
1. Prepare a 20 cm round springform tin by lining with baking parchment, using a little agave to help the paper stick.
2. Put pecans and cinnamon into the food processor and whizz until ground.
3. Add the dates and continue to whizz until you have a fine crumbly texture.
4. Press half the mixture firmly into the base of the tin. (the remaining mixture – cover and keep in fridge).
5. Prepare the raspberry swirl – blend the raspberries and agave until smooth. Set aside for the moment.
6. Make the filling – blend the cashews and coconut together for about 20 seconds till the nuts are finely chopped.
7. Add the vanilla, agave (4 T) and water and blend till you have a smooth creamy texture.
8. Pour half this mixture over the crust in the tin. Keep the remaining filling covered and chilled).
9. Swirl about half the rasberry coulis mixture over the filling and ‘marble’ using a knife, but take care not to disturb the base.
10. Freeze this part – about 2 hours.
11. When frozen, repeat with the remaining crust, filling and raspberry coulis. You can use any left over coulis to serve or decorate.
12. Cover loosely and freeze.
13. To serve, remove from freezer and put on serving plate at room temperature for about 1.5 hours.
14. You can serve with extra raspberries if so desired.
Notes:
Method step 5 – you can sieve the raspberry coulis mixture to remove the pips. I didnt do this, but think I should have done.
Method step 7 – you might have to add a little extra water to get the mixture to blend properly, and you might have to scrape down the sides quite often to get it to
blend well.
Bon apetit.
