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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (104g) Recipe makes 16 servings The following items or measurements are not included below: 1/3 vanilla beans berries |
||
| Calories 437 | ||
| Calories from Fat 281 | (64%) | |
| Amount Per Serving | %DV | |
| Total Fat 31.3g | 48% | |
| Saturated Fat 11.9g | 59% | |
| Monounsaturated Fat 13.4g | ||
| Polyunsaturated Fat 4.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 296mg | 12% | |
| Potassium 405mg | 11% | |
| Total Carbohydrate 38.4g | 12% | |
| Dietary Fiber 4.2g | 16% | |
| Sugars 26.1g | ||
| Protein 8.2g | 16% | |
Lemony Cheesecake With Berry Sauce (Raw Vegan)
By: RawFoodNut
Jul 31, 2008
Mmmm, cheesecake! A healthy, guilt-free version with lots of living enzymes. If you use raw ingredients, and virgin, unrefined, coconut oil (preferably organic), this recipe is so good for you! It looks like a lot of coconut oil, but it works out to less than 1 tbsp per slice, and that's less than the recommended daily amount to get all those wonderful fatty acids they're talking about with coconut oil these days. So, well, hey, have a 2nd slice! 
We love this cheesecake and we're rarely without one in our freezer "just in case". There are lots of raw cheesecake recipes floating around the 'net, and after trying many of them, this is our version, taking little bits of each and doing what we like with it. I also tend to make more than one at a time, and keep them in the freezer, so I don't have to make them as often.
SERVES 16
Ingredients
For the crust
For the Cheese
- 3 cups cashews (soaked for at least 1 hour)
- 3/4 cup lemon juice, fresh
- 3/4 cup raw honey
- 3/4 cup coconut oil (when liquid, see 2nd step)
- 1/2 cup water
- 1/3 vanilla bean or 1 teaspoon vanilla
- 1/2 teaspoon celtic sea salt
For berry sauce
Directions
1
Soaking the cashews makes them nice and soft, and will help make the cheese smooth, so do try to soak them for a full hour before you start the recipe, if possible. So, if they're not in water yet, get those cashews in some water first! :).2
Scoop out a little over 3/4 cup of coconut oil in a glass measuring cup, and place measuring cup in a few inches of very warm water, but not reaching the top of the measuring cup. You could do this in the sink or in a large bowl. This is to warm the coconut oil from a solid to a liquid. Stir every couple of minutes while you make the crust, and it will melt faster. If your house is very warm, and your coconut oil is already liquid, you get to skip this step!3
Place ingredients for crust in a food processor, and process until fine. Press crust mixture into the bottom of a 9 inch springform pan.4
Check your coconut oil, and double-check measurement once it's all melted.5
Put all ingredients for cheese into food processor, and process at high speed until very smooth. Adjust to taste.6
Pour mixture onto crust. Tap the pan on your countertop a few times to remove any air bubbles.7
Put cheesecake in freezer until firm, at least 3 hours, but I usually do it overnight. The freezer step is important because it sets the mixture. Transfer to fridge and it will be ready to eat after about an hour.8
To make the berry sauce, blend or process ingredients until smooth, and adjust to taste. Store in airtight jar in the fridge, and spoon a couple of tablespoons onto slices when serving.9
Note: If it's a very hot day, keep in mind that the cheesecake will melt if it's left out, because of the coconut oil, so leave it in the fridge until just before serving, and all will be fine.
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More recipes like this one:
Very Berry Trifle (And They'd Never Guess It was Fat Free!)
Lemon Cornmeal Cake With Lemon Glaze and Crushed-Blueberry Sauce
Try these recipes on Food Network:
Simply Delicious New York-Style Cheesecake with Strawberry Sauce
Ricotta Cheesecake with Warmed Cherries
Fresh Cream Cheesecake with Summer Berries
Browse similar recipes by category
- Course > Desserts > Cakes
- Course > Desserts > Cheesecakes
- Main Ingredient > Fruit > Nuts
- Main Ingredient > Fruit > Citrus > Lemon
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Freezer
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Preparation > Number of Servings > For Large Groups
- Preparation > Technique > No Cook
- Occasion > Dinner Party
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
- Dietary > Kid Pleaser > Toddlers
- Dietary > Vegetarian
- Dietary > Free of... > Gluten-free
Featured Reviews for This Recipe
From: groovyrooby
On Jun 26, 2009
deeeelicious! i'm reviewing now as i prepare to make it a second time. the ingredients are a little costly, but the result is worth every cent. i fell in love with raw cheesecakes at the Chicago Diner sigh and wanted to make my own. this was easy and and indulgent. i recommend soaking the cashews overnight to get them good & creamy. i added a little toasted coconut to the crust, too. my lactose-intolerant friend enjoyed it. her mother found the doggy-bag a little too healthy-tasting, but she might have eaten it too frozen. all of us at dinner ate seconds. ...i ate some for breakfast the next day. thanks for posting!
From: delsolarie
On Apr 9, 2009
WOW! This cake is DELICIOUS!! I wasn't too keen on the sauce but still - total yuM!
From: mliss29
On Aug 31, 2008
This is sooooo good! And if I had a bigger food processor, I'm sure I could say "so easy". As it was, I had to divide everything into two batches and then mix together. The filling was lick-the-batter-bowl clean yummy and I could hardly wait to try it all together. I couldn't decide between blueberry and strawberry sauce, so I made both (dividing in two batches. I just had to do it, I guess!) This was very good, creamy and yummy...and I want to go eat some more! Thank you for posting this recipe! Reviewed for Healthy Choices ABC tag.
From: Chef #925270
On Aug 17, 2008
I'd been looking for a good raw vegan cheesecake that has the same ingredients as the Earth Cafe raw cheesecake that is sold in health food stores. This one sounded similar so I tried it. Thank you, thank you! It's EVEN BETTER than the Earth Cafe cheesecake (sorry Earth Cafe!) The only change I made is the crust: I prefer a shortbread-like crust so I made one out of 2 cups of walnuts, some coconut butter, a pinch of celtic salt and a squeeze of agave. I also blended frozen organic strawberries with an inch of vanilla bean, a pinch of celtic salt and a squeeze of agave for strawberry sauce—and—let some frozen organic strawberries thaw in the fridge and placed them on the cake before serving and drizzled the sauce all around. This was absolutely amazing! It has the taste and texture of a real cream cheese cake, but even way better! My guests loved it. This is a keeper. Thanks so much for doing the tweaking and experimenting and sharing!
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