BEING...can you post the cheesecake recipe

[tvillemom]

OR at least tell us WHERE to find such a wonderful recipe?? I've made raw cheesecake before, but it didn't look like THAT! :eek: For those who don't know, see the picture thread.....BEING'S PICTURE of cheesecake, with blueberries looks like something from a GOURMET cake/dessert restaraunt!!!

PLEASE tell me where to find the recipe if it belongs to someone else....:D

Wendi

[being]

Wendi

Apologies for the delay, I only just saw your post. And hugs for the praise and flattery... making it look pretty is just as fun as eating it ;)

So I used (basically) that Just Like Cheesecake recipe; sort of ... I didn't write things down as I did but let's guess-ti-mate here:

2 cups cashews, soak 8-24 hours (the longer they soak the creamier a basic FP can get them, but they also lose some of the richness in taste)
1/2 CUP cashews, dry, ground into fine powder
1/2 CUP lemon juice
4 medjool dates, soaked at least 6 hours along with soak water/syrup
1 heaping TBSP coconut butter
1 TSP vanilla extract


*It takes a lot of blending and stirring and tasting now!*

- I added maybe a teaspoon or two of maple syrup to balance out the lemon because it was too lemony for my tastes
- the coconut butter was just enough for a gorgeous-smooth mouth feel without tasting like coconut
- the cashew powder boosts the richness/cheezy factor lost through soaking the main amount of cashews, not necessary though
- I didn't have agave or honey which is why I used the dates, worked well

I rubbed some coconut oil in a plastic 2 lb. medjool date tub and pressed half the mixture in there. In the freezer for about an hour to firm up.

Then I pressed in a solid layer of FRESH blueberries and covered them with the remaining cheezecake batter.

Leftover night in the Fridge this time, not the freezer.

I mashed fresh raspberries with some maple syrup and used that as a topping.

Here are 2 pics again..

Hope it turns out as wonderfully for you :)

[Bethanie]

along with the cashews, one cup cashews and another cup a different kind of nut?
Cashews are very expensive here, for one bag i have to pay $5.00 and that's for a little over a cup full, not much over.
Thanks for the recipe and the beautiful picture, yum, yum!
B.

[tvillemom]

Bethanie, where are you getting them? If you have a HFS nearby, check their bulk bins. I've found nuts, pre-packaged raw in the grocery store and sometimes they are just as cheap as a "bulk" purchase, but sometimes NOT...good luck. The only other nut I would suggest would be macadamia's which are WAY expensive. Maybe someone else will help.....maybe a mixture of soaked...peeled almonds and pine nuts??? Almonds would not be as creamy.

Good luck.
Wendi

[tvillemom]

OH YEAH...thanks BEING for posting HOW you made your cheesecake! I have the same recipe, but I've never added "powdered" cashews before....thanks fo the tip.
When you say "coconut butter" is this the coconut oil?

Thanks again,
Wendi

[being]

Yes, coconut butter = oil.

And I agree, maybe almonds (soaked for at least 12-24 hours and then peeled) along with a small amount of pine nuts (also soaked) *MIGHT* work in place of cashews. Really though, I think for a creamy dessert type cheesecake, you'd want cashews.

I have a few recipes for savoury entree type cheesecake-style things which use almonds, just haven't ever made one.

I get my cashews in the bulk and they are the exact same price as bulk almonds, and if they go on sale I'll buy a big big bag.

These are those questionable as to if they're really-really-really-really-REALLY raw cashews :p . I don't care. They taste fresh and they are white and creamy, so they are raw enough for me!