Thursday, May 9, 2013

Raspberry Cheesecake

Where has Ms. Mocha Angel been? Working on a novel, traveling, and dealing once again with Raymond's seizures. In order, this second novel has been a work-in-progress for too long. 2013 is the year to get it finished. I went to Atlanta with my kids, and they both got sick! Aaaaaargh. Raymond's had seizures in December, March, and April. We have a new neurologist and a gastroenterologist. He's going to get an overnight EEG on June 17-18. Send up prayers that answers are found! I truly believe we are oh-so-close to an answer.
And good things are happening with my boys but I'll save that for next time. Overall, 2013 has been one of the best years I've had in a long time. Nothing like seeing your life move in a positive direction.
So of course, one must make a cheesecake to celebrate. This is from the blog My New Roots. She called it a Raw Cashew Dreamcake. Original blog is HERE.
To me, it was more like a raspberry-lemon cheesecake. There won't be any leftovers. It's a hit in my house.

Raspberry Cheesecake


1/2 cup raw almonds (pecan or walnuts will also work)
1/2 cup soft Medjool dates
¼ tsp. sea salt

1 ½ cups raw cashews, soaked for at least 5 hours, overnight is best
juice of 2 lemons
the seeds of 1 whole vanilla bean (or 1 tsp. alcohol-free vanilla extract)
1/3 cup raw coconut oil, melted
1/3 cup raw honey (solid or liquid.)(Vegans use agave nectar.)
1 cup raspberries (thaw completely if using frozen)

1. Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out crust mixture in a 7” spring-form pan (if you don’t have a spring-form pan, use a pie plate lined with saran wrap), and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse food processor well.

2. Warm coconut oil and honey in a small saucepan on low heat until liquid. Whisk to combine.

3. In the most powerful food processor / blender you own (you decide which one has the most torque) place all filling ingredients (except raspberries) and blend on high until very smooth (this make take a couple minutes so be patient). If you have a Vita-Mix, absolutely use it.

4. Pour about 2/3 (just eyeball it, you can’t make a mistake!) of the mixture out onto the crust and smooth with a spatula. Add the raspberries to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid.

5. To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve on its own, or with fresh fruit. Store leftovers in the freezer (what leftovers?).



No comments:


Related Posts with Thumbnails