Raw cheesecake???

[Raspberry4]

Is it just me or does anyone else think that using cashews and lemon juice, etc. to make a cheesecake - really does not taste like it AT ALL? I keep trying and it just does not seem to do 'the trick'. Was wondering if it is just me? Or, does anyone have a recipe that they could swear by that tastes like 'cheesecake'? Just wondering.......thanks.:confused:

[Seren]

I am just about to make ani phyo's cheesecake so I will get back to you in about ... an hour? lol xxx

[violetsareblack]

Well, most raw food doesn't really taste like the real thing.There's one floating around on here that I made and with topping it was wonderful. Not exactly like cheesecake but it's raw so that's kinda expected. I'm not sure which one you used but the one I tried called for cashews and lemon juice as well.

I actually had vegan non raw cheesecake on my birthday in Feb (before I went back to raw in March) and then just had the raw cheesecake that everyone on here loves and I actually prefer the raw one.

Good luck finding one you like!

[garden granny]

You must not have the recipe I've been using, I like it better than the cooked cheesecake, its truly fabulous IMO. It's called raspberry cheesecake, & I'm pretty sure it is on this board somewhere, here ya go:

For the crust:
2 cups raw macadamia nuts
1/2 cup dates pitted (Medjoool)
1/4 cup dried coconut

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

For Raspberry sauce:
1 small 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 a 8 or 9 inch springform pan, press crust into the coconut. This prevents sticking.

TO make the cheese, blend the cashews, lemon, honey, warmed coconut oil and vanilla, sea salt and 1/2 cup of water, blend until smooth - pour onto the crust, place in the freezer until firm. Slice and drizzle raspberry sauce onto each slice. Let sit a few minutes to come to room temp if frozen.

[Seren]

Oh garden granny that is ani phyo's recipe! I made it just now, it is lovely! doesn't really taste like cooked cheesecake but its still lovely. May taste more like real cheesecake if there was less lemon juice? good luck xxx

[greenday]

Okay if ANYONE knows how to make super-amazing-fabulous raw cheesecake around here it's SNOWDROP!!!!! Check out her blog or drop her a line if you want more info!!!! Best stuff I ever tasted........cooked or otherwise and not kidding! :D

[Raspberry4]

Thank you for all the replies! I do have that recipe and will probably try it. Like I said, it might just be me...we shall see. Thanks again :)

[garden granny]

Oh garden granny that is ani phyo's recipe! I made it just now, it is lovely! doesn't really taste like cooked cheesecake but its still lovely. May taste more like real cheesecake if there was less lemon juice? good luck xxx

I must admit that I don't put that much lemon juice in it, usually less than 1/2 cup. I taste as I go.

[fuzzywater]

I haven't tried this yet (really want to though!), but since the idea in this recipe is that the nut mixture is cultured with probiotics, you might get a more realistic cheesey cheesecake like end result.
http://www.goneraw.com/recipes/2950-Key-Lime-Cheesecake-with-Chocolate-

It certainly got a ton of good reviews!

[Seren]

After tasting ani phyos recipe for cheesecake I think it would taste a lot more like real cheesecake if you mixed a little sea salt into the base (only a tiny amount) and cut down on the lemon juice in the 'cheese', I used honey which tasted quite strong so maybe agave nectar would taste more like real cheesecake and if you added a little sea salt into the 'cheese' it would probably taste a lot like real cheesecake! xxx

[Aleesha Sattva]

i need to make another dessert... as i like to keep one in the freezer at all times and i just finished the one i made in early december.

this is going to be IT!!!! thanks granny!!!

[carolg]

I checked snowdrops website and here's what I found about cheesecake:

"...and working towards shipping my famous triple chocolate cheesecakes"

I guess she's not going to share her famous cheesecake which sounds great and one to drool over. It's easy for me to gain weight without eating "any gooey great stuff" so I can at least dream about hers.

carolg

[ab_raw]

I made garden granny's recipe yesterday for company. It was so good and so rich. I used a little less lemon and I used agave instead of honey because one of my dinner guests is diabetic. I also just topped with fresh raspberries.
They were sooo impressed, and I would definitely make this again.
Thanks!
Anita

[Cinnamon]

For the crust:
2 cups raw macadamia nuts
1/2 cup dates pitted (Medjoool)
1/4 cup dried coconut

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

For Raspberry sauce:
1 small bag frozen raspberries
1/2 cup dates


This is one my most favorite recipes, I use less lemon and sometime use a combination of lemon and orange juice. It is really good this way. I've used other crust recipes too and all worked out great. I've also used less coconut oil and added a banana (makes it more creamy I think) and again delicious!!

[Pansy]

You must not have the recipe I've been using, I like it better than the cooked cheesecake, its truly fabulous IMO. It's called raspberry cheesecake, & I'm pretty sure it is on this board somewhere, here ya go:

For the crust:
2 cups raw macadamia nuts
1/2 cup dates pitted (Medjoool)
1/4 cup dried coconut

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

For Raspberry sauce:
1 small 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 a 8 or 9 inch springform pan, press crust into the coconut. This prevents sticking.

TO make the cheese, blend the cashews, lemon, honey, warmed coconut oil and vanilla, sea salt and 1/2 cup of water, blend until smooth - pour onto the crust, place in the freezer until firm. Slice and drizzle raspberry sauce onto each slice. Let sit a few minutes to come to room temp if frozen.

Made your cheesecake yesterday...really good! I did use all the lemon juice it called for and used pecans in the crust! Mixed macs and cashews for the cheese...yummy!

Thanks!

[JEN]

I made Ani Phyo's cheesecake just last night. It taste just like sad to me. Its one of the best Ive tried thus far. I did tweek it a bit....I used half cashews and half macadamias and I used honey and agave and not quite 3/4 cup as I like things less sweet. I did use the 3/4 cup lemon juice and you cant taste it at all, although you could before it set in the freezer. I also only used 2 tsp of coconut oil and it doesnt taste coconutty at all. The texture is a firm cheesecake. I did add some water to the batter to thin it just a bit. It is sooo good. I did not use her crust as I have a crust I use that taste like graham cracker to me. For my crust I use equal parts almond, cashew, pine nuts( about 3/4 cup of each), dash sea salt, grind in vitamix. Process a handful 6-8 large, soft medjool dates in processor til mushy. Add ground nuts to processor and blend til doughy. If you want it a little sweeter add a little cream honey. Press into dish and place in freezer while you make your filling.

[JEN]

Here is a pic of the cheesecake I made yesterday. Its sooo delicious!!

http://i103.photobucket.com/albums/m133/jeanniemosley/ncscpics059-1.jpg

[garden granny]

I haven't made it in months, after that picture, I'm gonna have to make it! Yum!

[Raene]

Oh WOW does that look tasty or what!!

[Bingo24]

I checked snowdrops website and here's what I found about cheesecake:

"...and working towards shipping my famous triple chocolate cheesecakes"

I guess she's not going to share her famous cheesecake which sounds great and one to drool over. It's easy for me to gain weight without eating "any gooey great stuff" so I can at least dream about hers.

carolg

bummer - why won't she share? The pictures she has a link to look AWESOME!

[Bingo24]

I made Ani Phyo's cheesecake just last night. It taste just like sad to me. Its one of the best Ive tried thus far. I did tweek it a bit....I used half cashews and half macadamias and I used honey and agave and not quite 3/4 cup as I like things less sweet. I did use the 3/4 cup lemon juice and you cant taste it at all, although you could before it set in the freezer. I also only used 2 tsp of coconut oil and it doesnt taste coconutty at all. The texture is a firm cheesecake. I did add some water to the batter to thin it just a bit. It is sooo good. I did not use her crust as I have a crust I use that taste like graham cracker to me. For my crust I use equal parts almond, cashew, pine nuts( about 3/4 cup of each), dash sea salt, grind in vitamix. Process a handful 6-8 large, soft medjool dates in processor til mushy. Add ground nuts to processor and blend til doughy. If you want it a little sweeter add a little cream honey. Press into dish and place in freezer while you make your filling.

THANKS - THIS WAS SOOOOOOOOOOOOOOOO RAWSOME!!

[markre]

yummmy...yum