Who misses cheesecake?? I did, for along time, and finally gave in and found a recipe that I absolutely love! Best part is, it only has 10 ingredients and is SUPER simple to make. The Minimalist Baker does exactly that, bakes using minimal ingredients. I've made it 4 or 5 times now and fall even more in love with it each time. I've also found my parts of the recipe that I am going to stick with each time I make it, I'm going to share those with you today. All raw, all organic and all the flavor!
I should start off by saying that this recipe being called a cheesecake can be a bit misleading as it doesn't taste exactly like a cheesecake. The texture of the filling is totally creamy and divine, but may lean more towards a key lime pie resemblance simply because of the lemon in it. After all is said and done, it's TO DIE FOR yummy and filled with nutritious things, so if you end up having some for lunch, or shoot, even breakfast, its all good! Raw cashews will give you your protein and the dates and walnuts in the crust will give you more protein and added vitamins and minerals. And for fun, let's just say that the lemon juice in it gives us a piece of our Vitamin C requirements. Ok, you ready for the down low on the goods?
Here is how I make it to a T, and here is her original recipe if you'd like to play around with some variations that she offers minimalistbaker.com/white-chocolate-lemon-cheesecake-vegan-gf/.
(I use a 9 inch spring form pan like this one )
1 cup packed organic pitted medjool dates (pitted before measuring)
1 1/2 cups raw organic walnuts
Pinch sea salt
1 1/2 cups raw organic cashews soaked overnight
1 tsp vanilla extract
3 lemons (juice of 3 zest of 1)
1/4 cup homemade cashew milk or plain unsweetened milk of choice
1/4 cup scant cup olive oil
1/2 cup organic maple syrup
1/4 cup cocoa butter melted on the stove top (double boiler optional)
1/4 tsp salt
1. Add dates, walnuts and salt to a food processor and process until they look like tiny pieces of gravel
2. Cut out parchment paper to fit bottom of spring pan (it will get stuck without it)
3. Add crust filling and press evenly around the bottom and up the edges, to pack down the crust, use a cup to press it down evenly, set in fridge or freezer to firm up.
4. Add all filling ingredients to high speed blender (I use a Vitamix) and mix until very smooth, about 2-3 minutes. If it doesn't come together, add a splash more of any liquid (lemon juice, milk, maple syrup)
5. Scrape down sides as needed and blend until super creamy and smooth, taste filling and adjust as needed.
6. Pour filling into pan, tap pan against table top or counter top to release any bubbles, cove top loosely with plastic wrap (totally ok, it's not actually touching the food), refrigerate for 6-8 hours OR place in the freezer for 2 hours to set up. I place in the freezer for 2 and then put it in the fridge so it doesn't turn into an ice cream cheesecake.
7. Let cool from freezer before serving, slice, serve with fresh organic raspberries and some So Delicious CocoWhip coconut topping (or make your own coconut whipped cream, I have yet to have success lol).
You can freeze leftovers for up to 2 weeks, you can keep it in the fridge for a few days. We have frozen this on the rare occasions we have any left over past a few days and it thaws wonderfully. Best served fresh!
Enjoy from my heart and hO'Me to yours
Mary O'Meara -