Tropical Berry Cheesecake

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.

Crust:

  • dried apricots
  • pecans
  • coconut oil (2 tbs max)
  • cinnamon
  • 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.

 

Image

Strawberry Layer & Swirls

  • fresh strawberries
  • thai coconut meat (about 1.5 cups)
  • coconut oil (2tbs)

Blend all of the above in a blender

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