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Raw "Cheese" cake

Makes: 1 large "cheese"cake

Serves: 6-10

Raw Cheesecake

Equipment

Ingredients - Base

  • 2 cup almonds
  • 1 cup dates (pitted)
  • 1 tsp vanilla paste
  • 1 small pinch cinnamon

Ingredients - “Cheese” Cake Filling

  • 2 cup cashews (soaked for 1 hour)
  • 1 cup macadamias (soaked for 1 hour)
  • 3/4 cup lemon juice
  • 3/4 cup raw honey / maple syrup / raw coconut nectar (more if you like it really sweet)
  • 1 Tbsp unhulled tahini
  • 3/4 cup coconut oil (melted)
  • 1/2 cup water
  • 1 tsp vanilla paste (or 1 vanilla bean scraped)
  • 1/2 tsp Himalayan sea salt

Ingredients - Blueberry Topping

  • 2 cup frozen berries
  • 1/2 cup raw honey / maple syrup / raw coconut nectar

Method - Base

  1. Pulse dates, almonds, cinnamon and vanilla paste in a food processor or Vitamix Dry Container until it resembles fine crumbs and sticks together easily.
  2. Mould the mixture into a tin lined with non-toxic greaseproof paper.
  3.  Place in the freezer to set.  

Method - “Cheese" Cake Filling

  1. Put all the "cheese" cake ingredients into the Vitamix 2L container in the order listed and secure the lid.
  2. Select Variable 1. Turn the machine on and quickly increase the speed to 10, then override to High.
  3. Use tamper really well to press the ingredients into the blades. If you need to, add a little bit of water.
  4. Blend for 30-60 seconds or until smooth.
  5. Stop the machine and pour the "cheese" cake mixture on top of the base and return it to the freezer.

Method - Blueberry Topping

  1. Place all the Blueberry topping ingredients into the Vitamix 2L container and secure the lid.
  2. Select Variable 1. Turn the machine on and quickly increase the speed to 10, then override to High.
  3. Use tamper really well to press the ingredients into the blades.
  4. Ours was more of a sorbet consistency that we spread across the cake so it is best to serve straight away. You could also decorate with seasonal fresh fruit and berries.

 

 

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