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.
Start by sprinkling a pie pan with some almond meal.
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:
Press the mixture into the bottom of the pie pan and ensure it comes up the sides.
Refrigerate the base while you make the filling. This will keep it firm.
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).
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.
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.
Top with some fresh strawberries, drizzle on some sauce and eat until your heart’s content!
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.