I'm still on this raw kick, and I'm not sorry.
I don't have a good reason for making this cheesecake. I've been feeling down lately, so maybe that's why I did it. Last weekend went unfavourably at work and to be honest I'm still running the events through my mind.
But... it certainly won't help me lose weight and I don't think I really want to share it either. So it's just going to chill in my freezer. And when I'm a good girl—I mean a really, really good girl—then maybe I'll have a piece.
That's my story and I'm sticking to it.
Raw Blueberry Cheesecake
Adapted from The Purple Carrot's adaptation.
Crust:
1 cup raw almonds (mine were soaked and dehydrated)
1 cup pitted dates
a generous pinch of sea salt
Filling:
3 cups cashews, soaked
2 tsp. pure vanilla extract
Juice of 3 lemons
1/2 cup virgin coconut oil (this will give it a coconut-y taste; use refined if you don't want that), melted
1/2 cup raw agave nectar
1 generous cup fresh blueberries, rinsed and patted dry, plus more for garnish
For the crust: combine all ingredients in the bowl of a food processor and blend until everything is finely chopped and sticks together when pressed. Press the crust evenly into the bottom of a 9-in. springform pan bottom-lined with wax paper.
For the filling: Combine all ingredients, except for the berries, in the food processor and blend until smooth. Pour roughly two-thirds of the mixture over the crust.
Add the berries to the remaining mixture in the food processor and blend once again until smooth; pour over top to create three layers.
// Another idea I had is to pour all of the filling into the pan, blend the berries separately, and then swirl the pureed berries into the filling. Totally up to you. //
Place cheesecake into the freezer until firm, about an hour or two. Store in the freezer, and allow a couple minutes to thaw before slicing and serving. garnish with fresh blueberries, if desired.
Yield: one 9-in cheesecake
