Here is the recipe!
‘Finally!’ I hear you say 😉
First of all let me express my gratitude to Matthew Kenney and his book ‘Everyday Raw’ for inspiring me to venture into the realm of vegan raw cheese cake ‘imitations’ (far yummier than most of the baked dairy-based ones – apart from yours, mum ;-))
This recipe is not for the faint-hearted chef – as the ones who have attended my Raw Cheesecake Master Classes can confirm. You will have to run your high power blender with an open lid and fold over the filling with a rubber spatula while blending.
In my element at the Wise Cicada – making raw cheese cakes.
But don’t worry. I can happily supply you with custom made cakes of this kind upon request. Just drop me a line on our ‘Contact‘ page. As long as you are in Auckland, NZ… 🙂
And you are still looking for the recipe, right?!
OK, I will give you the non-chocolate version as a basis for your experiments. For a cacao alternative just add 1 cup of cacao powder in the very end. Be aware, that you are adding a whole cup of dry powder to a mixture that is already quite thick. More spatula work!!! …and watch the temperature of your filling mix! Once it starts steaming, you’ve left the realm of raw foods 😉 – and so have the life enzymes.
Only remedy in that case: Lots of extra Love.
Basic Raw Lemon Cheesecake
Inspired by Matthew Kenney, yet adjusted to fill a big pie shell
Yields a large round tart pan with 16-20 pieces
| Crust 4c shredded coconut 1.5 c cashew flour 1 T coconut oil 4 T date paste |
Filling 4c cashews 3/4c lemon juice 1c coconut sugar 1c coconut oil, melted 1/2c filtered water, if required 1 t vanilla powder ¼ c lemon zest |
Crust
- Mix all ingredients together well in a food processor, starting with the dry ingredients, then adding the ‘wet’ ones.
- Press into plastic-lined fluted French tart pan to desired thickness. Make sure the rim of your crust has an even height and thickness all around!
- Chill crust in freezer for at least 15min or until ready to fill.
Filling
- Blend all ingredients in a powerful high-speed blender until very smooth. Start with cashews, coconut sugar and the water-based liquids. When the cashews resemble a smooth thick cream add coconut oil. The flavours can be adjusted last. Adjust liquids as required for the blender to still turn the mixture over. You will have to use the plunger or a spatula to help mixing the filling. Give your blender motor a break from time to time and monitor the temperature of your filling closely. Too much water will make your final cake runny and too little liquids will make your filling too thick for your blender to turn it over without burning a fuse.
- To fill the crust properly the blender should contain about 1.2-1.5l of mixture.
- Fill the crust and chill in freezer overnight.
- Remove from tart pan and wrap with plastic film. Label with flavour and production date.
- Store in freezer.
- Remove 15-20min prior to cutting and serving
Other flavours can be achieved with red grape juice, acai berry powder, goji berries, chai extract, chai- or cherry concentrate, goji/apricot, cranberry, 2c of melted frozen blueberry/strawberry etc. Make sure to reduce the amount of water accordingly!!!
Good luck!
René
🙂
PS: Next trick: make two different fillings in one pie shell!
René Archner Workshops, Food & More 