R/GF/V/SF Strawberry Kream Cheezecake

I made this for the first time last night and it was literally the most incredible thing in the world. I have never made a normal cheesecake, let alone a raw one!
It’s another recipe from Ani’s godly dessert book, so be sure to pick yourself up a copy if you’re loving the desserts so far.

I recommend serving this with the berry sauce, though it still tastes great on it’s own (and I know QUITE a few people with strawberry phobias…)

I used a standard pie/quiche pan, but In the future I’m going to use a smaller, deeper pan or double the filling so there’s more topping. The cake was a little thinner than your standard cheesecake.

CRUST

Start by sprinkling a pie pan with some almond meal.

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Next, put 1 cup almond meal into a food processor with 1/2 cup pitted dates. (I found that I had to use one cup of dates as half was not enough.) Process until it forms a crumbly but slightly sticky mixture like so:

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Press the mixture into the bottom of the pie pan and ensure it comes up the sides.

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Refrigerate the base while you make the filling. This will keep it firm.

FILLING

In a food processor, combine 1/2 cup lemon juice (from one to two lemons), 1 1/2 cups raw cashews, 3/4 cup filtered water, 3 tbsp coconut oil, 1/4 cup lecithin powder and 1 tbsp grated lemon zezt and blend until smooth. (A few tiny chunks of cashews may remain).

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Note: I did not use lecithin powder as I couldn’t find any. If this is the case, increase the amount of coconut oil to 1/4 cup and decrease the amount of water to 1/3 cup

Spread the topping onto the base and smooth the surface. Refrigerate for one to two hours.

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SAUCE

Pulse 1 1/2 cups fresh strawberries with 1/3 cup agave syrup in a blender or food processor once or twice to form a chunky sauce.

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TO SERVE

Top with some fresh strawberries, drizzle on some sauce and eat until your heart’s content!

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The assembled cheesecake will keep for 2 to 3 days in the fridge. The filling and crust without the sauce will keep for up to 5 days in the fridge and several weeks in the freezer. The sauce will keep for a few days in the fridge, stored separately.

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