Weekend! Yay! I’m so psyched to finally have some free time after a crazy busy-boring week. You know, where one minute you’re twiddling your thumbs, sighing loudly, and the next there’s just chaos and anarchy in the world. Bah! The only way to round off such a week is to have cake. Not just any cake, but raw cheesecake! Then of course with the sharing, because this is a rich, healthy but uber nutty delight that is made for many, many servings, all without crazy ingredients! 😀
Pal Magderie sent me a link to this cheesecake a while back and we were determined to munch it, so I volunteered to put it together, being the only crazy person with a food processor. I’m always so psyched when people send me recipes that are either co-incidentally vegan or outright raw. Even my dad has on occasion linked me to recipes, which is just a scream considering he’s super anti-vegan. I always bookmark those to make for him at a later stage, because if anything veg sounds good to a roaring omnivore then it must manifest! Anyway, this cake certainly manifested…and then didn’t last very long between Magderie and myself, Man-thing and Lize, who also joined our little gaggle of cheesecake fiends.
The cake I was sent was this one, but I changed up a few things based on what I had on the house, still trying to stick as close as possible to the original. It’s really such a fantastic recipe, especially as a general base for other raw cheesecake variations (peanut butter, you’re next!). I’m not a major fan of a nut overdose, but I put my scruples aside and 100% enjoyed myself on this.
Ingredients (serves 16 or 8):
- 1 cup walnuts
- 1 cup pecans
- 1/2 cup dates, soaked for a few hours
- 1.5 cups cashews, soaked overnight
- 1 TBSP vanilla extract
- 6 TBSP coconut oil, melted
- 1/4 cup date syrup
- 1/4 cup freshly squeezed lemon juice
- 2 tsp NuNaturals Simple Syrup (or 1-2 TBSP agave/maple)
- 2.5 cups strawberries, chopped
- 1 tsp vanilla extract
- 1 tsp NuNaturals Simple Syrup
- Prepare a 22cm springform round pan and line the bottom with enough plastic wrap to be able to lift up the cake.
- In your food processor, blend the base ingredients until sticky and combined.
- Spoon the base into your springform pan and pat down with a spoon to even it out.
- Next, blend your cashews until they are broken down considerably, then add the rest of the ingredients and blend until it is as smooth as can be. It may take a while, so let your processor rest if it gets too heated up.
- Spoon the filling into the pan and even it out.
- Place in the freezer for two hours before slicing.
- For the topping, simmer your strawberries over medium heat, along with the other ingredients, for approximately 5-10 minutes until the strawberries are mostly broken down.
- Either blend your cooled strawberries for a smoother pouring sauce or leave your compote kind of chunky. I blended mine to ensure there was enough for each slice, and let each person rather pour over their fill of sauce, which was delicious.
- Serve straight from the freezer or let it rest outside before eating. I would keep the compote separate and keep the leftovers in the freezer.
Delicious! Not too sweet, which is good, but creamy and just a wonderful way to end the week. Even Man-thing asked whether it was supposed to be a cheesecake, which is a victory in itself, because more often than not he peers at my food and asks “what is it?”. :p
Just look at that oozing strawberry goodness – GAH! If we had other berries in season here I would totally have added some blackberries inbetween for jazz, but this is delicious as is 🙂