Recipe of the Week: Bliss-full Blueberry Cheesecake

Santa brought me some fun new kitchen toys over the Holidays. (Guess I've been a good girl after all!) Ever since Heathy's visit, I'd been seriously lusting after springform pans. Sure, my old trick of a plastic tub lined with film works, but when you've seen the right tool in action...

I had to at least point the ol' man in the right direction, so I decided to ask him for a 7 " pan and a set of 4 cute little ones (4 1/2 " by 1 1/2 ") that I'd found in Raw Freedom Community's Amazon Store.*

For the first dessert of the year, I just had to make something special. I chose to inaugurate my new 7" springform pan in style with a decadent and gorgeous cake inspired by Vanessa Sherwood's fantastic White Chocolate-Strawberry Cheesecake.

A taste of raw heaven...


Bliss-full Blueberry Cheesecake

Makes one 7 " cheesecake

Crust:
1/2 cup brazil nuts
1/4 cup almonds
1/4 cup shredded coconut
1 tablespoon cacao or carob powder
1 teaspoon vanilla extract
Pinch of salt
2 medjhool dates
1 teaspoon agave nectar

Process first 7 ingredients in a food processor until fine. Add agave and process some more until the mixture just starts to stick together. Press into the bottom of the springform pan.

Filling:
2 cups fresh or frozen blueberries (thawed)
1 cup dry cashews, finely ground
5 tbsp melted coconut butter
2 tbsp melted cacao butter
1/4 cup honey or agave nectar (I used both)
1 tablespoon lemon juice
1/8 teaspoon salt

Blend all ingredients in a high speed blender until completely smooth. Pour the filling over the crust and chill or freeze until ready to serve.

Carmella's Note: If using frozen blueberries, make sure they are well thawed and at room temperature to avoid the honey turning rock hard during blending.

Blueberry Sauce:
1 cup blueberries, fresh or frozen
Agave nectar to taste

If desired, decorate with chocolate sauce (just mix 1 part melted coconut oil with 1 part agave or maple syrup and 1 part cacao powder) and blueberries.


Sunny Raw Tips
~ To de-mold your cake, gently pass a knife along the edge of the springform pan before releasing the buckle.

~ Wash the pan immediately after use and don't let it sit in water to avoid the hinges rusting.

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