Desserts resembling cheesecake dates back to the early Roman days, but what we know in the US as cheesecake came around in 1872. William Lawrence from Chester, NY, along with other dairymen, came up with a way of making an “un-ripened cheese” that is heavier and creamier by accident, actually looking for a way to recreate the soft, French cheese, Neufchatel. Lawrence distributed the cheese in foil, becoming a brand that is familiarly recognized as “Philadelphia”. Later on in 1912, James Kraft invented a form of this cream cheese, but pasteurized it- this is now the most commonly used cheese for cheesecake. Along with cream, eggs and all sorts of other heavy foods, it’s about time it got veganized, and what better than RAWr Vegan!
1 cup Brazil nuts (or almonds)
1 cup walnuts
1/2 cup dried figs (or dates)
1/4 cup raisins
2 tbs. of orange juice
pinch of salt
2 cups raw cashews (soaked for 10 hours)
1 cup almonds or mac nuts (soaked for 2 hrs)
3 tbs. pine nuts
2 tbs. rejuvelac or lemon juice
pinch of salt
1/3 cup coconut water and 3 tbs. chopped meat
1 sun dried vanilla bean or 1 ts. vanilla extract
4 tbs. agave nectar or honey or 7-12 soaked dates
1 cup young coconut meat (chopped up)
3 tbs. raw cashews or mac nuts (soaked for 8-10 hrs)
8 soaked dates or 2 tbs. honey (or more if you like it sweeter)
3 tbs. coconut water or almond milk
1/2 tsp. lemon zest
drop of vanilla extract
1 pint really ripe red strawberries (sliced fine and put into a bowl)
3 tbs lemon juice
1/2 tbs agave nectar or honey
pure water (not tap)
How to: Ok, begin with a round cheezcake pan (spring form pan). Process all the ingredients for the crust. Press the mixture into the pan and set aside (chill in the fridge).
Now the filling. In the vitamix or champion juicer blend/process the cashews and almonds or macnuts untill they are creamy. Put this in a bowl and add the rejuvelac and salt. Mix really well. Put in a nut milk bag or cheese cloth or bowl covered with a towel and leave it out in a warm place (room temp) for 10-12 hrs. Combine this “cream cheez” mixture and blend it with the 1/3 cup coconut water and coconut meat, vanilla bean or extract, agave nectar or honey. Put in the freezer until ready to use.
Blend all the ingredients for the whipped cream and chill in the freezer
Now for the topping. Take the strawberries and strain them, to get the strawberry liquid from the bowl, mix that with the lemon juice and a little agave nectar or honey. Set aside until ready to use.
Yay, we’re almost done. Ok. Take the spring form pan, pour the filling in and tap the pan down to get all the air bubbles. Layer the slices of strawberries on top and pour the lemon mixture over it. Put the whipped cream in a star tipped pipping bag and pipe it all along the sides of the cake, or all over. Garnish with extra lemon zest, and put in the freezer for 8 hrs.
Make a strawberry sauce to go with the cake.
1 cup frozen strawberries or try black berries, or blue berries, or cherries!
1 tbs. lemon juice
1/2 cup water or orange juice
Blend in a high speed blender, and strain out the seeds. Serve along side the cake.This cake is soooo good, it’s better to make two. It’s a little time consuming but well worth it. Trust me.