For a special evening, I wanted to make a divine cheesecake. I wanted to go to a trusted source who just released her new book, This Cheese is Nuts!: Delicious Vegan Cheese at Home. This cheesecake was so easy to make and did not disappoint. Rich and creamy, very divine and it was a real crowd pleaser. This recipe calls for medjool dates and raw cashews if you need them.
This cake is also very dense and high and is accentuated by the smaller spring form pan ( 6″ verses typical 8′ pan). The cake comes together quickly once the ingredients are prepped. The crust is baked then allowed to cool but the filling is chilled to set with no more baking required. It is best if made the day before you are going to serve it.
You can top it with whatever you like… any colorful fruit and of course chocolate ganache is wonderful too.
Rich and delicious, this recipe by author Julie Piatt is divine and does not disappoint.
8 medjool dates
1 teaspoon coconut oil
2 cups raw cashews
1 cup unsweetened shredded coconut
1 teaspoon salt ( I like celtic salt)
4 cups cashews ( soaked overnight )
1 15 ounce can coconut milk
1/2 cup cocoa butter
1 cup good agave
1 vanilla bean scrapped out ( I used vanilla extract)
1 teaspoon fresh lemon juice
Raspberries for topping
Preheat oven to 350 degrees F.
Oil the 6″ springform pan with the coconut oil ( 1 teaspoon) or use non stick cooking spray
Roast the 2 cups of cashews for 8 minutes or until lightly toasted, then let cool.
In a food processor:
Add the cooled cashews and pulse 6 times or are mealy in texture. Add the coconuts and salt. Pulse 3 times to incorporate well . Add the softened pitted dates and pulse for a few times until the mixture turns into a ball and in well mixed.
Transfer the crust mixture from the food processor to the prepared springform pan and press down evenly on all sides so the bottom is covered nicely.
In a vitamix or similar high speed blender:
Add the soaked cashews, coconut milk, cocoa butter, agave, vanilla, lemon juice and blend on high speed for 2 or so minutes until a very smooth creamy texture is produced.
Pour the filling into the pan on top of the crust and freeze overnight.
Thaw for 30 minutes before serving.
Decorate with berries on top and enjoy.
*Use a knife dipped in hot water as you cut into the cake for easier slicing.
* this cake is very rich and delicious so thin slices are recommended.