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.
*All commissions earned go towards supporting RFC's site and its members.
Sunday, January 6, 2008
Recipe of the Week: Bliss-full Blueberry Cheesecake
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10 comments:
Looks supreme! Yummy, makes me very hungry! I really enjoy your blog, keep it up. Thanks for all the work you do on it.
www.rawroyalty.blogspot.com
oooh, this "cheesecake" sounds divine - I'm getting into raw "baking" and "cooking," so seeing such a scrumptious-looking treat like that one is fabulous!!
and happy belated anniversary for your blog!! how exciting!!
Thanks girls!
It is soooooo simple to make too. You'll have to give this one a try for sure.
In fact, we're just about to munch on the left-overs. Yippee!
Gawd I love raw food! ;-)
Thanks for making me drool all over my keyboard!! LOL =]
On another note, I am severely allergic to nuts, and was wondering if I could substitue them with some seeds? Or would this not work?
do the nuts in the crust have to be soaked or no? this looks great! can't wait to try it.
HRB,
Hum, I've never tried using seeds for crusts so can't really say. Perhaps sunflower seeds would work?
W8W,
The nuts are used dry. What I like to do when I have extra room in the D is soak nuts overnight and dehydrate them. That way they're all ready to be used in a recipe and I get to enjoy the benefits from the soaking (alkaline and more easily digestible).
Enjoy!
Lovie, this cheesecake looks divine - I esp love the colour!I want some!
Topped w gooey choccie sauce too!
Oh, and did I mention that I want a piece?! :D
Positively YUMMY! I love Vanessa Sherwood, she's such a doll :)
Cheers!
Yummy!!! I can't wait to try this. I LOVE cheesecake and this looks absoluely wonderful.
I just made this with blackberry instead of blueberry. So delicious! And pretty easy. I was at the store and they didn't have a 7" springform but the 9" worked fine, just thinner.
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