If you have never tried your hand at raw vegan desserts this is an excellent first step! As long as you have a food processor and room in your freezer this cheesecake is even easier than the traditional recipe!
Kaycie took an old recipe from her vegan catering days and infused the market flavours of the season.
But that’s not all…we’ve collaborated with fellow blogger and sister to our own Eats of Asia owner (Jay Del Corro), Kristina Del Corro. We each took photos for each other’s blogs this week. If you like food, photography or books we highly recommend giving her site a gander.
You will need:
Saucepan (for the compote)
For the Crust
1 cup of Medjool Dates from Cherry Pit or Panorama Orchards (pitted and soaked overnight)
1 cup of shredded raw Coconut from Going Nuts
½ cup of raw Pecans from Going Nuts
1 pinch of Pink Himalayan Salt from The Silk Road Spice Merchant
For the Cheesecake Filling
2 Lemons from Cherry Pit or Panorama Orchards
4 cups of raw Cashews from Going Nuts (soaked overnight)
2 1/2 tbs Vanilla Extract from The Silk Road Spice Merchant
4 Tablespoons of Clover Honey from Beeland (substitute for Maple syrup or agave for true vegan)
¾ cup Coconut oil from The Vitamin Cupboard
For the Rhubarb Compote (this makes 6-8 servings of compote)
2 cups of diced rhubarb from Cherry Pit or Panorama Orchards (3-4 stalks)
2-3 tablespoons of the same Beeland honey
½ Teaspoon of Ground Cardamom from The Silk Road Spice Merchant
1 pinch of the same Pink Himalayan Salt from The Silk Road Spice Merchant
1/3 cup of water
1. Make your compote first. This will give it time to simmer-away while you process the other parts of your cheesecake:
a) Combine all ingredients in a saucepan.
b) Cook, covered, over medium-low heat, stirring, until the rhubarb has completely fallen apart. Then to ensure correct consistency cook uncovered until (about 30 minutes total).
c) Remove from heat to let cool.
2. While your compote is simmering you can get started on your crust. In your food processor, combine all the ingredients from the crust list keeping an eye on the texture while you’re grinding everything down. You want to process these items until it looks like a crust. Too much time and it will turn to a paste.
3. Empty the contents of your food processor in to your springform pan and flatten in to a crust with your hands, spoon, or bottom of a glass.
4. Now comes the fun part, the cheesecake filling! Combine all your ingredients in the food processor and blend until creamy like cream cheese. Don’t worry if it’s taking a while, this is normal. If the texture is looking chunky add in very small amounts of water while things are running to help the nuts break down better.
5. Flatten out your cheesecake by gently tapping the pan on the counter.
6. Dollop your compote on the top of the cheesecake until you have the entire contents of the saucepan emptied. Then, with a butter knife, drag the cutting edge through in a swirling motion to incorporate it in to the cheesecake.
7. Tap your pan on the counter again to ensure everything is level.
8. As this is a no-bake cheesecake, you’ll be using freezing as your method to set everything. Freezing this overnight gives it the longest life when serving, but a few hours should be fine if you’re in a pinch.
9. The only thing left to do now is enjoy your creation! It’s our experience that this cheesecake is a hit on Mother’s Day… just saying.
Whatever your occasion, Bon Appetit!