Cheesecake with ORANGES!!!

[Rawadventures]

OH BOY... another exciting recipe experiment! I keep experimenting with the same couple recipes! LOL Having fun though, so that is good!

I just made the cheesecake again, but since my dh and ds thought it was too tart with the lemon juice , I decided to use orange juice instead. Of course I tasted it as it went into the shell....OHHH sooooo good! The orange juice gives it a totally different taste - very mild taste. It is in the freezer "setting" right now, but I snitched a little spoonful for my dh and he thought it was much better!

YEAH!!! This is sooo fun!

Teri :D

[vegggeeemom]

Oh, I can't wait to try this........off to the store now for the ingredients!
Will be setting my alarm to try this one out again! LOL

[NYNewbie]

Can you post that recipe sounds yummy

[vegggeeemom]

Since I don't know how to post the link to where it was, I just posted the entire recipe here. Hope that's ok and don't know who the author of this cheesecake is! But I made it today with the oranges as well and very yummy! I used Agave instead of honey too.

Cheesecake:

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.

[NYNewbie]

Thanks so much can't wait to try it
Let you know how it goes

[NYNewbie]

Hi I made your cheesecake recipe today- it was awsome- Since Im new to the raw world can you please clarify- when can you eat this. Do you need to wait the 3 hours before you can switch categories? Im waiting for Alissa'a book. I've only been raw for about 2weeks so far so good, but I still don't have this down to a science

[Kris]

I was just searching through the forum for recipes and found this post -- I'm so excited! My favorite SAD dessert was key lime cheesecake. I'm going to try this recipe tonight with lime instead of lemon -- if it's successful I'll post a picture. :D

[Revvell]

Switch categories? From what to what? Eat it for breakfast, lunch, dinner, and afterschool snacks. Whenever you wish. Enjoy your food. :) BTW ~ That's the "science" of raw.



Hi I made your cheesecake recipe today- it was awsome- Since Im new to the raw world can you please clarify- when can you eat this. Do you need to wait the 3 hours before you can switch categories? Im waiting for Alissa'a book. I've only been raw for about 2weeks so far so good, but I still don't have this down to a science

[yeahbethany]

NYNewbie,
Are you referring to categories in terms of food combining? If so, this would be in the "nuts and seeds" category. Most people who practice food combining will wait 3-4 hours before switching categories. Many people on this site do not practice food combining, as Alissa's approach does not emphasize combining in the beginning transitional stages.

Hope this helps!

[Kris]

Okay, so I made this delicious "cheesecake" and substituted lime juice for the lemon juice, and oh WOW is it good!! I haven't had that key lime cheesecake in years, but this raw one is as good if not better than I remember the SAD one being. Try it -- it's awesome!!

[vegggeeemom]

Yum, lime for oranges?
Oh, now I gotta try this! :)
Did the orange one in August, but have not done it since.

[Rawkinlocs]

Okay, now "I" have a substitution/omittion question...

Has anyone made this without coconut oil? If so, how'd it turn out?

[vegggeeemom]

No, I have not, but back in August this was brought up alot about not using coconut oil and several people said that it would not set like it should.
But, it would still taste good! :)

[dhammala]

I bet you could use some of the date water in place of all that juice.. That might help with the strong flavor.. yum!

[Sharon in Colorado]

Here are the calo-nutrients, for the entire cake:

Fat 514 grams
Carbs 585 grams
Protein 113 grams

[swiddweas]

Where do 'ya'll find your cashews. I am having a hard time finding truly raw ones.

This sounds so good. However, this can't be made without the cashews, can it?

Thanks for the recipie.

Pattye

[Rawkinlocs]

I get mine from our local co-op. I don't worry with all the "truly raw" stuff at this time. They're raw to me ...taste an awful lot different than the ones that are knowingly roasted, so I don't fret about it and I just love 'em :)

I didn't have enough cashews, so I used what cashews I had and some walnuts. I also added some strawberries and blueberries to the mix and is it ever yummy! It's in the freezer now (and made without coconut oil)...it's actually a combo of the recipe here and Alissa's blueberry cheesecake recipe. I did my own thing with the crust...almonds, raisins, about 1/4 c. of ground oat groats and a dash of sea salt. As it was processing, it smelled a lot like graham crust to me! I hope it tastes close to it as I LOVE graham cracker crust!

[RawFoodieMom]

Rawkinlocs, did you put anything in place of the coconut oil? I have coconut oil, but it's so expensive and 1 cup is an awful lot! ;)

Debra

[Rawkinlocs]

Un-uh...didn't use anything at all in place of it. It's in the freezer...I couldn't wait and did slice a piece for dh and me...it's VERY good but not very firm...but that's okay. It's not runny/soupy, but it's just kinda "pudding-ish" but I know it will firm up more the longer it stays in there.

[Sunshine9]

I made this recipe tonight! SOOO good! Tastes just like regular cheesecake.. better though i think. I used lime instead of lemon, which is nice but subtle, and i used maple instead of honey (i was out of both that and agave!) worked just fine. deeelicious, thanks for posting!

[RawFoodieMom]

Un-uh...didn't use anything at all in place of it. It's in the freezer...I couldn't wait and did slice a piece for dh and me...it's VERY good but not very firm...but that's okay. It's not runny/soupy, but it's just kinda "pudding-ish" but I know it will firm up more the longer it stays in there.

Thanks Rawkinlocs... :) I have to get more cashews tomorrow so I can try this recipe... ;)

[deedub]

Thank you Doe for posting that. I saw it posted before but could not find it when I looked for it. You guys got me real curious about this cheesecake I may just have to give it a try.