Just like Cheesecake

[Juan, Judy & Alex]

For all those sweet tooths out there :D

For the crust:

1 1/2 cups of almonds
1 cup of dates or 1/2 cup of honey

To make the crust, use a food processor and process the nuts and dates or honey until nice and fine. If you do not have a food processor use a blender but do not place all the ingredients at once but little at time or else it will burn out the blender. "Personal experience". Place the ingredients into a pie plate and press all around the pie plate, once this is done I put it in the fridge.

For the Cheese:
3 cups of cashews (soak in a bowl for at least an hour this will make them nice and soft)
1 cup of lemon juice
1 cup honey
1 cup of coconut oil
1 teaspoon of vanilla

To make the cheese, blend the cashews, lemon, honey, coconut oil, vanilla, and 1/2 cup of water. Blend until smooth and adjust to taste.

Pour the cheese mixture onto the crust.

Place the cheesecake into the freezer until its nice and firm (I put it in for 3-4 hours tops).

Then I put cheesecake into the fridge for about an 1 hour.

For sauce:
1 bag of your favorite berries or whatever is available
1/2 cup of dates or 1/4 cup of honey

Blend the ingredients and place it on a container.

I pour the sauce on the cheesecake when I cut myself a piece.

Delicious!!! will definitely be a favorite.

God Bless and Love you

[SedonaSun]

I'm droolin' already!! :p

[tracyinfo]

Sound superb! Thanks for the recipe.

--Tracy

[caramba]

Sounds delish!!! Just the thing to test my new food processor on! Thanks

[SedonaSun]

Wow, is this rich!!! I didn't put lemon in because I've found that so far all the recipes that call for lemon are tooooo lemony. Probably my tastebuds, but it tends to ruin stuff for me.

I didn't do the fruit sauce on top yet--just cut a sample piece (okay, 2). This is so rich it will last for days!

The coconut oil the store had is in a solid form and slightly waxy in texture. Hubby doesn't much like the cheesecake because of that (more for me!) Not sure if there's other forms of coconut oil, but this is fine by me. Very simple to make, too, although next time I think I'll make a thicker crust.

[Amethyst_Rain]

wow...this sounds soooooooo good...i'm really excited to try this and dazzle all my non rawists hehehehe :)

[Juan, Judy & Alex]

To all,

Amazing the responses we get with this recipe especially from our non-raw friends. They absolutely LOVE it. We're always sharing recipes with "them" in hope that they will be convinced of the wonderful life we are experiencing :)

God Bless and love you

[sweetgoddess]

yummy in my tummy........i have no coconut oil..suppose olive would do?
Thanks for sharing!

[Juan, Judy & Alex]

Sweetgoddess, please do not use olive oil will never set. Reason for the coconut oil is to set the cheesecake form.

Fact: coconut oil becomes solid where's olive oil does not.

Hope this helps.

[Rubianne]

Oh my! I just made it and put it into the freezer. I had to add some agave nectar to sweeten it a bit and to cut the cashew flavor which was coming thru.. other than that... I can tell it's going to be a super rich treat! This is just too dense to have often - best to keep this one for special occasions. Thanks for posting the recipe!

[sweetgoddess]

oh darn...well thank you for letting me know. I didnt figure it would work but it was worth asking ;)
Guess i will have to come to your place for a piece LOL

[rawpriestess]

Hi,

Yes, this sounds delicious.

I used to love cheesecake, and have tried hundreds of recipes, but none of them really tasted or had the texture of cheesecake, this sounds like it will.

I understand about coconut oil, or butter as our neck of the woods calls it.

It liquifies at about 70 degrees, and hardens at cooler degrees, so it is really nice to use in frozen or cooled deserts.

It also is extremely good for you, and good tasting.

In fact some people just eat it out of the jar.

They say 1 T a day, will keep you in good health, I believe that. It is great for skin and hair.

I will have to try this recipe, thanks for sharing.

Blessings,
Rawpriestess

[vegangelist]

i know why coconut oil is used...both for logistical reasons in uncooking and for health reasons. but, if someone knows of ways (not just in this recipe) to substitute for it...i am all ears. reasons: 1) coconut oil is very expensive....and danged if i don't already buy lots of expensive ingredients! and more importantly (maybe) 2) i am just really less than thrilled with the taste of it.

ok, i LOVE coconut. that is, I love fresh coconut flesh, dried coconut flakes, coconut flakes, COCONUT MILK....yep, love coconut. but to me, coconut oil has a weird taste once you put it in things. i have had another uncheesecake made with cashews and coconut oil...and at first it is ok, but then there is that weird coconut oil aftertaste which, honestly, tastes rancid to me. and, before anyone thinks that that is the problem. it isn't. i have had it on a number of occasions and it has always been very fresh. i have had numerous raw "baked" goods that have coconut oil in them and i am always offput by them...b/c they always have this lingering aftertaste which i really can only describe as tasting somewhat stale or rancid. am i the only one that has experienced that? i admit to having a highly sensitive aftertaste-o-meter...but still! what can i do? b/c there are too many yummy looking recipes out there that call for coconut oil/butter that i don't want to have to pass by (sigh...)

kristi

[SamL]

oohhh that sounds delicious! Thanks for sharing.

I've got my dad coming to visit in a month so I'm sampling all the treats for his visit. In the nic of time :)

[SedonaSun]

Hi all,

I made a modified version of this last night. My raw hubby loves it and I even had to lay down the law that half of it MUST remain when I get home from work today. :rolleyes:

I wanted a thicker crust than last time, so I added about 50%, but it came out about 3 times thicker. So, not sure which time I goofed in the amount of ingredients, but we both really like it like this.

2 1/4 cups of almonds
1 1/2 cup of dates

For the Cheese:
3 cups of cashews (soak in a bowl for at least an hour this will make them nice and soft)
1 cup honey
1 cup of coconut oil
2 teaspoons of vanilla
about 1/4 cup carob

and a bag of blueberries

layer half the cheese mixture over the crust. ADD A LAYER OF BLUEBERRIES (I used a whole 10 or 12 oz bag) and then add the rest of the cheese mixture on top.

Drain the blueberries first. If they're frozen, run the bag under warm water to defrost a bit and drain off the juice as they defrost.

I was too lazy to add blueberries to the top of the original posted recipe, so I wondered what they'd be like in the middle. DANGEROUSLY YUM! :D

[Joopie]

I made this today and haven't had a piece of it yet- but when I tasted it before it went in the freezer, it was super, super, super rich and sweet. I think the next time I make it I'll cut down the honey and lemon a bit. We'll get some berries tomorrow and I'll let you know how it is!

Thanks for the recipe! :)

[leslie]

Love it. For a topping I used my apple pulp from juicing and put in the food processor with honey, cinammon, and water. Excellent!

[JustMe]

Does anyone know if three cups of cashews equal about one pound of cashews? or maybe how many cups of cashews equal one pound? Thanks Rachel

[caramba]

These are soaked almonds, right?

[lillsie]

Hello, does anyone think I could make the filling without using honey, any ideas please? Thanks a lot Lillsie (vegan)

[Amethyst_Rain]

i made this, but put some carob in the cheese mix and also sprinkled cacao on top...pretty good...next time i'm gonna use less 'cheese' though...it really does taste surprisingly like cheesecake...thanx :)

[Revvell]

to bookmark

Revvell

[kiku]

Do you think you could use agar agar instead of the coconut oil to set the cheesecake? I've never used agar agar myself but I know that it is used for that purpose.

This recipe does look fabulous. Thanks for posting it!

[ren]

Hello, does anyone think I could make the filling without using honey, any ideas please? Thanks a lot Lillsie (vegan)

Try agave nectar.

[Cinnamon]

I just bought some agave nectar today and have never used it. Do I replace it for honey in recipes in the same amount as called for or is it sweeter so I should use less?

Thanks for any advise and I also plan to make this "cheese" cake soon! Sounds soooo good!

[Sheryl]

Usually you use slightly less agave than honey - it's sweeter!

Cheers,
Sheryl

[mbf]

Hi, when you gals say rich do you mean nutty ? I can't handle the nutty heaviness so am hesitant to try it. I made the alfredo sauce and mock salmon and couldn't eat it becasue of the strong nut taste :( what do you think ? should I try it ?

Not nuts for nuts.

MBF

[Lauraw]

My sweetheart, David, made this for my birthday in October. We were blown away by how authentic and yummy it tasted! He used frozen strawberries and dates for the topping. We're making it again today for Thanksgiving tomorrow (bringing it to our friend's house, to share it). This time, I'm going to use frozen cherries and agave, to make a cherry sauce that will remind me of my favorite cherry cheesecake as a kid.

[Veganmama]

Drool......This sounds so yummy, i haven't been ablet o find any coconut oil down here i'll have to try and source some from the main land.

[Veganmama]

After writing that last post i remembered a product called Copha that we use to make chocolate crackles with when i was a kid i looked it up and it is solidifed coconut oil, could i use this?

[jesdenm]

Anything that calls for honey I have used agave nectar instead. I prefer its taste more.

This was the first dish I learned to make and it is good.

[ambiguous]

After writing that last post i remembered a product called Copha that we use to make chocolate crackles with when i was a kid i looked it up and it is solidifed coconut oil, could i use this?

Hi Veganmama,
I'm not fortunate enough to live in Australia, but I think that Copha may be a highly processed product. If you can find virgin coconut oil, I would recommend it. I like Tropical Traditions, which does have an Australian distributor: http://www.tropical-traditions-australia.com/
They heat their oil slightly in processing, but as this is pure oil and thus has no enzymes this isn't a problem for me. The finished product tastes fresh and definitely not cooked.
But I do suspect that Copha could substitute here if you wish.

Sweetgoddess, if you're still reading, as far as olive oil goes, it usually does become solid when refrigerated--however, I think the taste would definitely be out of place with this recipe.

Vegangelist, I have tasted refined coconut oil that I think may have been "off", but I buy virgin coconut oil regularly and think it tastes great. If you can find a small jar in a local store (Spectrum Naturals makes an organic unrefined coconut oil that I think is pretty good), this might be a good investment. Then, if you think it is rancid, you can just return it to the store for a refund.
But I think that in this and some dessert recipes almond butter might be a good replacement--although that is usually more expensive than coconut oil. Natural palm oil or cocoa butter would probably be a good replacement. I think Spectrum also makes a "shortening" that is pure organic palm oil--although I'm sure it's quite refined, as natural palm oil is red and the Spectrum product is white. However, I would think it might escape the category of "cooked", depending on your raw ethos.

I need to go buy some almonds and dates so I can make this recipe--thanks for posting it!

[English Tracy]

Is there any other substitute for coconut oil as I've never seen it in England? We can get creamed coconut in blocks but not sure if it is raw. Would that do?

By the way, what is agave nectar as I've never seen that either. (We lead such sheltered lives on this little island!!!)

Tracy

[English Tracy]

Sorry, should add that some of the other things mentioned in earlier post here also seem to be unavailable in England.

Shame, as the cheesecake sounds fab. I'll have to investigate further.

Tracy

[Blu]

You can order lots of raw food online.
Shazzie is in the uk & her online store sells coconut oil
http://www.detoxyourworld.com/acatalog/food_and_superfoods.html

[sport]

Tracy
I can purchase organic coconut oil labelled "suitable for people on a raw food diet" here in West Cork so I should think that you can get it in London. It is not cheap. The brand is Omega Nutrition.

[Halo Aglow]

I just made this (with agave nectar and doubled the crust). It's getting cold and setting right now but the batter tasted so good! My hubby saw me tasting the batter over and over and had to try it out as well, he definitely liked it! If I have to stop myself from eating the batter, then I know it's going to be extremely good!

I have a chunky blueberry agave sauce waiting to be poured over each slice. That cherry sauce sounds nice as well... maybe I will make some of that also.

[Halo Aglow]

Here's a photo of the one I made, or rather a slice of it. My hubby says this is his favorite raw thing now... It IS pretty darn good!!!!

[maydolphin10]

WOW! that looks exactly like real cheesecake! i want some right now!

[Rawkinlocs]

Lunawitch,

PM me with the details on where I can order a cheesecake from you!

That looks so good girl!

[Halo Aglow]

Hehehe, thanks Rawkinlocs! Isn't it great how simple ingredients can come together so beautifully!? I love my raw life!

MayDolphin, you gotta try this recipe!!! You just gotta!!! It is SO GOOD!

Thanks to Juan, Judy & Alex for sharing this recipe!

[Trisha]

yummy in my tummy........i have no coconut oil..suppose olive would do?
Thanks for sharing!

Sounds great to me too!!! yummm :p

[jenna rose]

Here's a photo of the one I made, or rather a slice of it. My hubby says this is his favorite raw thing now... It IS pretty darn good!!!!


Good lord, that is gorgeous!


Yeah, that's what I'm making for my birthday. I've decided on the recipe. MMMMM!

[maydolphin10]

ok u got me hooked i think i will finally follow a recipe then and make this!

[fuzzywater]

Like a few others I've noted, I'm wondering if it is possible to replace the coconut oil in this recipe. I'm a poor first-year teacher who is also paying for grad classes out of pocket, so I'm hoarding my precious bit of coconut oil - and one cup for one recipe just seems..... extravagent to me. So I'm wondering if maybe I could replace some or all of the coconut oil with some psyllium husk. I haven't used psyllium before though, so I'm hoping someone who has can comment on whether it would be appropriate for this recipe. Also, any ideas on how much to use, if I do decide to try it?

Thanks everyone!

[fuzzywater]

Well, it didn't seem like anyone had tried substituing some of the coconut butter with psyllium, so I decided to wing it based on what I had on hand and what I liked. My crust ended up being walnuts, coconut and dates - quite liking it, actually. For the filling, I used cashews, lime juice, a mixture of honey and agave, vanilla, 2 tablespoons coconut butter, and 1 1/2 teaspoons psyllium. Silly me, as I wrote down the original recipe and made changes to suit myself, I forgot about the water that's mentioned in the recipe - since it's not in the ingredient list, I missed it entirely! End result being that I thought I was doing something wrong and kept adding a tablespoon of water here, one there, to try and get my filling nice and smooth. <rolls eyes at self> Anyway, I finally got it smooth enough and poured it on the crust and stuck it in the freezer.... just pulled it out and portioned myself out a small slice.... MMMMMMMMMMMMMM good. I don't know how it compares to the original, obviously, but it sure is tasty the way it came out! Of course, I did make a 6 inch version (and anyone whose first thought was "that's it?" feel free to join me in another eye-rolling at self moment), and it's still slightly frozen, but yay! A success!

So, to boil it down, if anybody was like me and wanted to use less coconut oil for expense/taste preferences, using just a couple tablespoons of it and a teaspoon or two of psyllium seems to work nicely! :p

[JenniferSeed]

I made this last night and it was so delish!

I put a layer of blueberries between layers of the "creamcheese" then in a blender threw a handful of blueberries and agave, strained it and drizzled over the top. I also used agave instead of honey for both the crust and the filling.

My husband who is so not raw loved it!

Thanks for the great recipe! I am going to make this for all non-raw potlucks.

[shelah]

jenniferseed,
did you use the whole amount of lemon juice called for? some have thought that it was too lemony -- how about you?
and did you use fresh or frozen blueberries? i can't get fresh organic berries here at this time of year.
since you used blueberries, this mmakes me think of alissa's blueberry cheesecake recipe -- have you ever tried that one? if so, how do they compare?
hope you don't mind all the questions!
with thanks and blessings,
shelah

[RowanC]

Oh my gosh, Luna... that looks amazing!
::::hurrying into the kitchen to start her cheescake:::::
You could use any berry, right? I"m on this!

[honeybee joy]

How long has everyone soaked the cashews for?

[ArcticMist]

I made the cheesecake last week. I use half of the lemon juice it called for. I used all honey but next time I am going to do half agave nectar. It was a bit to sweet. I am going to try the crust differently also and my family has requested that I subsitute the lemon for lime then after that peaches, then raspberries.

As you can tell. It was a BIG HIT at my house!

I was going to take a picture. But they ate it all first.

[Halo Aglow]

Rowan, did you make your cheesecake yet? Yes, you can use any topping you want. The last time I made this pie I used strawberries for the topping.

Honeybee joy, the recipe says soak the cashews for at least an hour. I actually don't soak them anymore though (besides the original soak and dehydrate to store) and they still blend nicely. I guess it depends on the blender though.

Arctic Mist, glad it was a big hit! I used half hazelnuts and half almonds for the crust one time and I REALLY liked it.

Everyone needs to give this cheesecake a try! Yummy! The beauty of raw cuisine is how open variations can be.

[Shivananda]

what can i do? b/c there are too many yummy looking recipes out there that call for coconut oil/butter that i don't want to have to pass by (sigh...) kristi

I know what you mean, Two things I've found I can sometimes use to replace coconut oil...

1) soaked shredded coconut, processed until smooth. In fact, this is the base for several of my favorite cream pie recipes.

2) the meat of fresh "jelly" coconuts. Sometimes called Thai coconuts, or young white coconuts, and now found in the produce sections of good markets, the gelatinous meat of these fresh (not dried) coconuts is an amazing thickening agent for desserts and toppings. I like to whirl it alone in a blender or food processor to homoganize it before incorporating with other ingredients.

[Nini]

Great ideas, Shivananda.

Thanks!

[maydolphin10]

i used 1/2 c of grapeseed oil and 1/2 c coconut oil. it made the cheesecake cut-able and soft straight from the freezer

[maydolphin10]

i just saw this recipe in the complete book of raw food and i think it deserves to be credited to its creator, emily lee angell. thank you for this recipe! the one posted here is modified but i can still tell it came from hers

[ChaiLife]

I just made this cheesecake today and wanted to say WOW this is so good! :eek: I really can't get over how much this tastes like cheesecake. I put Alissa's strawberry sauce over it and it is very yum. :p
If ya haven't made this, do it! I think I am going to try to add a little cocoa next time and see what happens. :D

Sorry about the grainy picture.
Kelly

[Ariella]

question for you:

i was wondering if you might grant permission to a gal who is writing a raw food book "recipes that kids love" for your recipe. she says she will give a free book to whoever contributes recipes so i am sure you would get one. this is my kids favorite desert. my son LOVES this! even my baby almost 1, loves this. let me know what you think. i think it would be a great contribution to her book.

she used to journal at www.fromsadtoraw.com i bet you could find her there if you look for her. her name is denise thomas. if you want to know more about her.

thanks for your consideration.

Ariella

[RawFoodieMom]

ChaiLife, I know you posted your pic a couple of months ago but I'm just seeing it now... it's looks DELISH!!! I'm going to make this in the next few days. Did you make any modifications or did you make this according to the recipe in the first post?

[tvillemom]

I tried this recipe just recently....I've been raw.....off and on for about a year, and had this recipe stashed away, waiting. For those who are holding back, and not trying this recipe.....DON'T WAIT ANOTHER DAY!! It is fabulous. I made one change that I think someone here mentioned....I used half lemon and half orange for the amount of the lemon juice....It was tangy...and I couldn't believe how much like cheesecake it tasted like!! I also have the book..."The Complete Book of Raw Food" and I noticed the recipe (even by the same title) I figured someone just posted here because they found out how good it was. I bought this book for about $11 in a local book store...definitely worth more than that! I like that it posts recipes from lots of different raw food chefs!!! :D
Wendi

[jenna rose]

I did make this months ago, I guess in January or so. It didn't taste like cheesecake at all to me but it was still good.

[Rawsome Ginger]

Can I use coconut oil butter? When it melts on its own, it turns into oil. Will the taste and texture be the same?

[tvillemom]

The coconut oil will firm up when it's cold...it helps your pie solidify.
Wendi

[Veganforlife]

Man! It's making my mouth water looking at it.
There are so many things I have given up being Vegan, but now, lurking through these threads and looking at all the YUMMY stuff I can eat just flips me out! I'm getting the book tomorrow and cannot wait!!! But, I have learned so much from lurking around here. WHOA! :eek:

[ChaiLife]

This recipe is sooooo good. I did not make any modifications to it. Just added a simple strawberry sauce made of strawberries and honey. I like to keep mine in the freezer.

[RawFoodieMom]

Since it has been mentioned that this recipe came from "The Complete Book of Raw Food", I looked it up (I have the book), and the book does indeed have a recipe called "Just Like Cheesecake" and it's very similar, especially the "cheese" portion, so I think the book's version of the recipe should be listed here since they've already been given credit and the first post is a varied version of it, and I wouldn't want them to get credit for the wrong recipe, LOL. Here's the recipe as published:

JUST LIKE CHEESECAKE

by Emily Lee Angell
(published in "The Complete Book of Raw Food")

Ingredients:
For the Crust:
2 cups raw macadamia nuts
1/2 cup dates, pitted
1/4 cup dried coconut

For the cheese:
3 cups chopped cashews, soaked for at least 1 hour
3/4 cup lemon juice
3/4 cup honey
3/4 cup coconut oil
1 tsp vanilla
1/2 tsp sea salt (optional)

For raspberry sauce:
1 bag frozen raspberries
1/2 cup dates

Directions:
To make the crust, process the macadamia nuts and dates in the food processor.

Sprinkle dried coconut onto the bottom of an 8 or 9-inch springform pan. Press crust onto the coconut. This will prevent it from sticking.

To make the cheese, blend the cashews, lemon, honey, gently warmed coconut oil, vanilla, sea salt (if using), and 1/2 cup water. Blend until smooth and adjust to taste.

Pour the mixture onto the crust. Remove air bubbles by tapping the pan on a table.

Place in the freezer until firm. Remove the whole cake from the pan while frozen and place on a serving platter. Defrost in the refrigerator.

To make the raspberry sauce, process raspberries and dates in a food processor until well blended. (Do not use a blender for this or the raspberry seeds will become like sand.)

... Back to regular programming... :D

[cayako]

Wow, when i saw this recipe, i couldn't stop thinking about it until i made it. i was up a friends place out of town and she is a college student, so we tweaked the recipe to fit her budget. here is the modified recipe. it's delicous!!!!

the crust we kept the same.

filling:
2 cups of soaked cashews
1/3 cup of coconut oil
1 cup of soaked coconut shreds
1/2 cup of fresh coconut juice
1 Lime, 1 Lemon, Juiced (since this did not make a full cup, we filled with Almond milk till one cup full)
1 whole orange (peeled, and cup up, left much of the white since that's where the nurtrients are.

we blended everything together until all was creamy and smooth and proceeded with the rest of the recipe as is. it had a delicious citrus orange flavor!! next time, i would add a little more coconut oil, or psyllium. It definitley is a wonderful recipe with lots of opps for variations! i can't wait to make a fruit topping for it as well.

Glad to have found this website.
Christina

[veganman]

I made this tonight with a few modifications (taken from The Complete Book of Raw Food):

Crust:
3/4 macadamia nuts, soaked
1 1/4 almonds, soaked
15 dates, soaked
2 T flaxseeds, ground
2 T hemp protein

Filling:
3 cups fresh grated coconut from a mature organic coconut
3/4 cup lemon juice (would probably use 1/2 cup next time)
25 dates soaked
3/4 cup coconut oil
1/2 strip cut vanilla bean
1/2 cup coconut water

[vgloveforlife]

I made it last night and OMG it is AMAZING! The consistency is just like real cheescake. It is so delicious!

[Mango]

I make this all the time. It is soooooo delicious. I cut the lemon juice down to 1/4-1/2 cup. The 3/4 cup is way too lemony for me. I love the macadamia nut crust.

[Seren]

Okay, I might just HAVE to make this recipe :p

Love Seren xXx

[Rawkinlocs]

Okay, maybe it's just me because no one else has commented on this, but did ANYone else feel the cheesecake had to strong of a coconut flavor from all that coconut oil?

I mean, I liked it, but feel I would have LOVED it if it weren't for the slightly overpowering flavor of coconut (oil).

If I cut back on the amount of coconut oil or omitted it altogether, I wonder if it would still set up nicely after freezing.

[Pansy]

Okay, maybe it's just me because no one else has commented on this, but did ANYone else feel the cheesecake had to strong of a coconut flavor from all that coconut oil?

I mean, I liked it, but feel I would have LOVED it if it weren't for the slightly overpowering flavor of coconut (oil).

If I cut back on the amount of coconut oil or omitted it altogether, I wonder if it would still set up nicely after freezing.

I was just curious, which cheesecake did you make? The one above these couple of post or the first one listed..Alex, Juan, Etc.?

Thank You,

Pansy ;)

[vgloveforlife]

Rawkinlocs-I made the one first posted and it tasted more like lemon than coconut. I think you could cut back a little on the coconut oil and it would still harden.

[Rawkinlocs]

Pansy, I made the one in the original, initial post of this thread by Alex, Juan & 'em.

Vg, thank you for the feedback. I think I will try it again but next time cut back on some of the oil.

[Pansy]

Thanks, Cherie!

;)

[MacaMan]

I've found that expeller-pressed coconut oil has much less of a coconut flavor. I know it is steam treated to deodorize it...I don't know how hot the steam gets though.

[luvmyfruit]

Oh man...I just can't wait to try this :)

[trinity082482]

Has anyone seen the picture to this delicious thing! oh my gosh~

http://www.flickr.com/photos/lunalin/506695364/

[pixiepolar]

Sorry, should add that some of the other things mentioned in earlier post here also seem to be unavailable in England.

Shame, as the cheesecake sounds fab. I'll have to investigate further.

Tracy

I imagine you found out already that shazzie sells agave nectar as well?
Also the fresh network sells lots of things and is UK based.
http://www.fresh-network.com/

I live up in Scotland so I totally rely on mail order for any raw specialist stuff
good luck!

[lavendarJ]

Trying it out for the first time for my sis and the kids...I guess I'll go with the original one from page 1...so many different things I can do. I think I am going to go with the agave.

[Bethanie]

I made the crust and it turned out great.
I soaked my cashews and blended in the lemon juice and coconut oil but i had dehydrated cherries that i needed to use so i blended them in and spread it over the crust.
I tasted it and it's so rich tasting, it's in the freezer for now and i can hardly wait.
I miss cherry pie so much.
Yes, i will eat a slice tonight:D i've also got some cashew frosting to go on top from the carrot cake i made day before yesterday.
Thanks again.
B.

[carolg]

Wow, I hope you are all having a piece for me. A BIG one too. I have no control or tolerance for small in most situations as I am working on finishing up a small pineapple I bought yesterday. My intentions are always one piece, but my mind over rides that often.

carolg

[Bethanie]

It was so good i couldn't stop talking about it to my hubby.
Because the cherries weren't fresh, they were dehydrated he wouldn't eat any:) oh well "All MINE".
He asked how many calories it had in it but that didn't bother me, i'm eating it all and i'm so HAPPY:D
It's all raw, i wasn't concerned about calories when i was SAD eating and i should have been but it RAW and it's GOOD!
I'm not eating it all in one setting:) i'll spread it thoughout the day.
B.

[Thick]

If you are concerned about the cost of the ingredients-just lower the ingredients to 1/3 of the recipe. I made 2 big 1c ramekins instead of a whole pie.

[jacsam]

My husband and I are making this tonight.....he fixes me dinner every mothers day and this is the dessert I requested. Anyway, we're going to make it together tonight because he's not really familiar with preparing raw desserts....it will be fun. Hopefully he'll lick his finger while we're making it and say "yum".

[Wild-Kat]

I loved this recipe! Can I post it on my wiki for others to try?

Wild-Kat
www.rawfoodsdiet.wetpaint.com

[jacsam]

My husband and I just made cheesecake last night for mothers day and it's got to go to the back of the fridge so I won't be tempted until tomarrow. It was REALLY good. We're going to make a strawberry sauce to put on it.

[raw_danceruk]

I imagine you found out already that shazzie sells agave nectar as well?
Also the fresh network sells lots of things and is UK based.
http://www.fresh-network.com/

I live up in Scotland so I totally rely on mail order for any raw specialist stuff
good luck!

FYI UK guys if your ever in a scram.. all TESCO supermarket stores now stock raw agave, same as you get in any UK healthstore.. so if your desperate..theres an option!!:cool:

[cordeliasmama2]

i made this & it was fab!!! my boss had a piece & said it tasted like real cheese cake:p thanks for sharing!!!!

[Tea]

BUMP!
My daughter ask for this every year for her b-day and it's always a huge hit! Here her b-day comes around again and I can't wait to make it again. One of the best desserts i've ever had!

[carolg]

I too have tasted this recipe, never made however, but delish to the max.

Worth bumping recipes always. Thanks for reminder. Praying tonight's rawluck will bring this too.

carolg

[MelissaO]

this sounds delish- thank u for sharing it. Cheesecake is always a favorite for the holidays- this year I would love to make this !

[walnutty]

Has anyone made this recipe with raw coconut butter rather than coconut oil?

If so, how does it turn out?

All I have is coconut butter right now, since I am having a hard time finding truly raw coconut oil.

Thanks! :)

[Tea]

Has anyone made this recipe with raw coconut butter rather than coconut oil?

If so, how does it turn out?

All I have is coconut butter right now, since I am having a hard time finding truly raw coconut oil.

Thanks! :)


I thought coconut oil was the same thing as coconut butter ???

[Tea]

Here's the cheesecake for her b-day...sooooo good it's crazy!

[cocoanib]

Here's the cheesecake for her b-day...sooooo good it's crazy!

That looks amazing!
What type of "whip cream" did you use?

[carolg]

I'm ready for a bite or two or three. It looks gorgeous. Give us all the details. I believe I saw the recipe here in this thread, but still. Can we ever get overloaded with too many details? Thanks for teasing us.

carolg

[Tea]

Thanks! The whipped cream is not raw but it is vegan (soy). I'm sure a raw version could be created easily though. I think Alissa has one in her book. The cake is completely raw and amazing.
My mom who is a meticulous chef knew right away that it was a cheescake and she loved it. Usually she is not too excited about vegan versions of anything but this one she couldn't get enough of.

[Tea]

BUMP!

Birthday time again!

[mpure]

ooooh sounds easy and oh so delicious ! can't wait to try it.