INGREDIENTS
Crust
8 medjool dates (pits removed)
Cheesecake
3 cups cashews (pre-soaked)
2 lemons (peeled)
1/2 cup raw organic honey
1/2 cup raw blue agave
1 tbsp mesquite powder (optional)
2 lemons (peeled)
1/2 cup raw organic honey
1/2 cup raw blue agave
1 tbsp mesquite powder (optional)
1 tsp Madagascar vanilla paste
2 tbsps organic coconut oil
1/2 - 1 cup water
Raspberry Swirl
1/2 pint organic raspberries
1/2 cup of your cheesecake batter
1/2 cup of your cheesecake batter
Super Berry Garnish (Optional)
1/4 cup raspberries
2-4 large strawberries
1/2 tsp acai powder
1 tbsp chia seeds
2 tbsp raw blue agave
2 tbsp water
2-4 large strawberries
1/2 tsp acai powder
1 tbsp chia seeds
2 tbsp raw blue agave
2 tbsp water
Making The Crust
- Take your dehydrated pecans along with your unpitted medjool dates and put them in the food processor.
- Chop and grate them until it looks like this.
- This is all you need to do for a lovely healthy pie crust! Go ahead and taste it...you know you want to.
- Pat your crust into your spring-form pan.
- Let it sit in the freezer while you make your cheesecake batter. /OR/ Dehydrate the crust for a firmer texture and feel.
Making the Cheesecake
- Take all of your cheesecake ingredients and put them in your Vitamix.
- Blend until creamy and smooth.
- Set aside 1/2 cup of the cheesecake batter /or/ leave 1/2 cup of the cheese cake batter in your Vitamix for the Raspberry Swirl.
- Pour the contents into your cheesecake pan on top of your crust (with the exception of about 1/2 cup of the cheesecake batter).
- Let the batter settle un-refrigerated.
- You have a choice...you can stop here or you can continue to make the raspberry swirl...
Making the Raspberry Swirl
- With your remaining batter (1/2 cup) that you left in your Vitamix, add about 1/2 pint of your raspberries and blend until smooth and creamy.
- Take a spoon and put several spoonfuls all over the top of your cheesecake, in your pan.
- Take a butter knife and swirl in the desired decoration. I typically don't plan a decorative swirl, I just make small circles until the top is covered a bit.
- Then place your Cheesecake in the freezer over-night (or at least 4-8 hours) to set.
- You can stop here unless you want the Super Berry Garnish...
Making The Super Berry Garnish
- Take your ingredients and put in your blender and blend. Feel free to add more agave to your taste. I used very little sweetener, as my berries were in season and very sweet.
- Put in the refrigerator and put on top of your cheesecake only after it is completely frozen and set.
Finishing up the Cheesecake
- I decided to put left over raspberries on the outside of my cheesecake to help decorate it a bit.
- Then, instead of pouring the garnish all over it, I pour it over individual slices, that way if someone doesn't want the extra sauce they don't have to have it.
- I let if freeze for about another hour before serving. To set the raspberries in place on top.
You now have cheesecake...don't eat it all in one sitting...enjoy! Now, this certainly doesn't replace the decadent richness of The Cheesecake Factory...but it sure does give them a run for their money. *smile*
TIPS:
(1) Please Note: No one sells un-pitted medjool dates, that I've heard of. You have to remove the pit from the middle of the date.
(2) If you dehydrate your crust instead of freezing it. It will make it firmer and give it a "cooked" feel. Because of the natural oils in the pecans, the cheesecake may "move" a bit (sliding off the crust, as it unthaws). So I typically dehydrate my crust for a bit.
(3) If you add a dash or two of cinnamon to your crust, it will certainly spice things up a bit.
(4) If you want a more "tart" taste to your cheesecake, in addition to the 2 whole peeled lemons, please feel free to add the juice (only) of one or two lemons. That will make it more tart, like the average cheesecake. I was going for a sweeter feel with this cake, than tart.
(5) You'll notice I used raw organic honey and raw blue agave with Mesquite to sweeten this cheesecake...here's why...I simply love the flavor that the wild raw organic honey brings to this dish. However, if you are someone who is anti-honey, or you're watching your sugar intake, please feel free to substitute by using 1 cup of raw blue agave (instead of half honey and half agave). I added the Mesquite powder, as an option, because it not only brings a light "carmel" flavor, but it helps to make this dish low glycemic, as mesquite powder is good for balancing out the way the body digests sugar.
(6) Settling the cheesecake helps it to (a) spread evenly in the pan; and, (b) prevent air bubbles throughout the cake. If your batter has visible air bubbles on top, let it settle until the air bubbles go away.
(7) If your raspberries aren't in season, you can let them sit for a few hours in your Super Berry Garnish, so that it soaks up the sweetness! Then place them on top of the cheesecake.
(8) The chia seeds in the Super Berry Garnish, helps it to thicken like a compote...while adding extra nutrients!
(9) The base of this cheesecake recipe can be used to make any other kinds of cheesecakes. Just add the fruit, root, vegetable of your choice and get creative!
(2) If you dehydrate your crust instead of freezing it. It will make it firmer and give it a "cooked" feel. Because of the natural oils in the pecans, the cheesecake may "move" a bit (sliding off the crust, as it unthaws). So I typically dehydrate my crust for a bit.
(3) If you add a dash or two of cinnamon to your crust, it will certainly spice things up a bit.
(4) If you want a more "tart" taste to your cheesecake, in addition to the 2 whole peeled lemons, please feel free to add the juice (only) of one or two lemons. That will make it more tart, like the average cheesecake. I was going for a sweeter feel with this cake, than tart.
(5) You'll notice I used raw organic honey and raw blue agave with Mesquite to sweeten this cheesecake...here's why...I simply love the flavor that the wild raw organic honey brings to this dish. However, if you are someone who is anti-honey, or you're watching your sugar intake, please feel free to substitute by using 1 cup of raw blue agave (instead of half honey and half agave). I added the Mesquite powder, as an option, because it not only brings a light "carmel" flavor, but it helps to make this dish low glycemic, as mesquite powder is good for balancing out the way the body digests sugar.
(6) Settling the cheesecake helps it to (a) spread evenly in the pan; and, (b) prevent air bubbles throughout the cake. If your batter has visible air bubbles on top, let it settle until the air bubbles go away.
(7) If your raspberries aren't in season, you can let them sit for a few hours in your Super Berry Garnish, so that it soaks up the sweetness! Then place them on top of the cheesecake.
(8) The chia seeds in the Super Berry Garnish, helps it to thicken like a compote...while adding extra nutrients!
(9) The base of this cheesecake recipe can be used to make any other kinds of cheesecakes. Just add the fruit, root, vegetable of your choice and get creative!
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