Who doesn’t LOVE cheesecake? Somehow the motto as “American as apple pie” just never seemed fitting to me – but cheesecake – lush, rich, overindulgent, semi sweet – has America written all over it doesn’t it? While standard cheesecake is a pure, creamy, fat indulgence, the same can be said of its raw counterpart, until now that is. Introducing my Raw Vegan Cheesecake “Light”. By adding a few “extra’s” the typical nut heavy cake has taken on a lighter form – never sacrificing for creaminess or flavor. A definite must. Feel free to play with the ratios – I literally concocted this off the top of my head as I was preparing it and it still came out DIVINE.
I like to begin with cultured cashews – soaking is a must and taking it one step further will lend a true cheescake flavor. To culture cashews soak them first for about 4 hrs. Then blend with 1-2 capsules probiotics and allow to sit loosely covered overnight. This is one of the few recipes where I don’t have exact measurements – the reason being is that most everyone has different size springform pans (recommended) and being the ingredients come together sooo nicely – you really can’t go wrong. Just be sure to make enough crust to fit the bottom of the pan and enough “batter” to fill.
- dried apricots
- coconut oil (2 tbs max)
- mesquite powder (optional but adds a graham crackery flavor)
Blend crust ingredients in food processor and press into greased springform pan.
To make the cake:
Using a high speed blender or food processor add the following:
- cultured cashews
- coconut oil – 1/2 cup
- cacao butter – 1/4-1/2 cup (the more, the firmer the resulting cake will be)
- irish moss paste – 1/2 cup
- chopped zucchini (1 large, peeled)
- mango (peeled & chopped)
- water or coconut water if really thick
Pour 1/2 of the batter onto the crust, freeze 1 hour until firm. Top with 3/4 of the Strawberry filling. Back to freezer – 45mins. Top with remainder of batter. Chill to firm.
Strawberry Layer & Swirls
- fresh strawberries
- thai coconut meat (about 1.5 cups)
- coconut oil (2tbs)
Blend all of the above in a blender