I made up this simple recipe to satisfy a craving for a basic creamy raspberry cheesecake. I was a bit short on time and flustered (which is always when I seem to crave these desserts) so I couldn't be bothered searching for a recipe.
I really like the hazelnut and oat crust, which is quite thick. This isn't a tangy cheesecake - it's more creamy, fruity and sweet. I sold it as "ice cream" cake to the kids, and they liked it!
Raw Raspberry Cheesecake
Crust
1 cup hazelnuts
1/2 cup oats
1 cup soft medjool dates
pinch of salt
Filling
2 cups cashews (preferably soaked)
1/3 cup melted coconut oil
1/3 cup agave
1/2 cup water
1 tsp vanilla
1 cup raspberries (thawed if using frozen)
To make the crust, grind the hazelnuts and oats to a coarse powder in a blender. Pop into the food processor and add the dates and salt and process until it starts sticking together. Press into a cake tin.
To make the filling, blend all the ingredients until smooth. This took me quite a few minutes. Pour onto the crust and freeze for a few hours or until set.
I know what you mean - I love eating raw desserts out, but half the fun is then coming back and trying to recreate it! The ingredients are often so straightforward it does seem foolish not to make it at home. This looks delicious :)
ReplyDeleteThanks Kari! Very true, and when you make it yourself you get to taste along the way :)
DeleteThis sounds lovely - I quite like some tang and would be tempted to add some lemon juice but I do love that it is mostly cashews and raspberries. I also love how you sell it as ice cream - so much easier than trying to explain raw desserts to children
ReplyDeleteThanks Johanna! Yes some lemon juice would also be lovely :)
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