So at the start of my sugar free challenge what better than a sugar free cheesecake to get me through my sweet cravings?!
I took this recipe from http://www.therawtarian.com and it was a huge success. My Mum loved it (non-vegan) and I have loads left over for tomorrow which I know will please Tim. It wasn’t a perfect replacement for the cheesecake you might be used to, but I think it was nicer, and far healthier! It also could have been because I used maple syrup which has a distinct flavour, and I didn’t use a high speed blender. The base was quite crunchy and textured, but we really liked it like that.
I did find that there wasn’t quite enough base mixture to cover a normal cheesecake dish, and so I used a smaller square pyrex dish, but then found there was too much ‘cheese’ mixture, making the layers quite thick in the smaller dish. It just meant we had smaller slices as it is quite rich, but we still both managed to have 2 of them!
I will be trying this again with different fruit combo’s and think it could also work great with crumbled diary free ginger biscuits as the base and pineapple on top, for when the sugar free month is over. So here it is, simple and suprisingly healthy cheesecake!
1 1/2 cups macadamia nuts
1/2 cup dates (soaked over night to soften)
1/4 cup desiccated coconut
Pinch of salt
Cashew cheese filling:
3 cups cashews (I soaked mine over night to activate them and soften them)
3/4 cup lemon juice
3/4 cup agave/honey (I used maple syrup and honey)
1 tbsp pure vanilla extract
Water if you need to blend, I didn’t need any but use as little as possible
2 cups frozen strawberries (I used raspberries!)
1/2 cup dates (softened over night)
Sprinkle your dish with the coconut and set aside
Using a high speed food processor, blend your macadamia nuts and dates until they are well processed but still airy.
Press the nut mixture to the bottom of your dish (over the coconut which will stop it from sticking)
Blend all of your cashew cheese filling ingredients until smooth and pour on top of the nut base.
Place in the freezer whilst you make your topping (the original recipe said an hour but I skipped this part completely and it still worked fine.)
Blend your fruit and dates in a high speed blender until smooth. It should look like a sorbet! Pour on top of the cheese filling and place back in the freezer, or the fridge like I did, until it reaches the desired consistency. The recipe says 5 hours in the freezer but I only put mine in the fridge for about 3 hours and it was perfect, the cheese had firmed up nicely.)
Mum left hers out of the fridge for a while before eating to take the chill off but I had mine straight away, your choice!
Enjoy, guilt free!
Thanks to http://www.therawtarian.com/raw-cheesecake-recipe for an amazing recipe!