Cheesecake with Strawberries and Chocolate Crust

raw cheesecake with strawberries and chocolate crust

raw cheesecake with strawberries and chocolate crust

It’s Father’s Day and I wanted to show my love by making a dessert. My initial inspiration was the gorgeous fresh strawberries in my fridge. Strawberries … chocolate is fantastic with strawberries … hmmm … chocolate cookie crust … what goes in the crust … cheesecake … Yes, I have it! A raw cheesecake from cocoa butter in a chocolate crust with strawberry on top. The chocolatey cocoa butter ties to the chocolate crust, and strawberry jam swirled into the cheesecake echoes the strawberry jam on top.

My cheesecake recipe search found a filling that was already vegan, and raw. The changes I made were to I bump up its tart flavor so it wouldn’t be too sweet when the jam was added in. This filling went with a simple cookie crust recipe I had. I chose a baked crust, but a raw one would work just as well. Strawberry jam and fresh strawberries were added, with a bit of shaved chocolate as a garnish. It was a dessert worthy of any special man.

Cheesecake with Strawberries and Chocolate Crust with a nod to Deliciously Raw Kitchen

cookie crust
8 chocolate cookies (I used Enjoy Life Double Chocolate Crunchy Cookies)
1-2 tsp vegan margarine, melted
cheesecake filling
1 cup raw cashews, soaked for two hours or up to 24 covered in water in the refrigerator
2/3 cup unsweetened almond milk
5 TBS agave syrup
2 tsp vanilla extract
3 TBS lemon juice
1/4 tsp lemon zest
1 tsp liquid lecithin (this is very sticky, so coat measuring spoon with oil first)
2.75 oz melted cocoa butter
5 TBS strawberry jam, divided
garnishes
fresh strawberry slices
chocolate curls

For the crust: Preheat oven to 350F. Grease a 6” tart pan with cooking spray; a pan with a removable bottom is easiest for serving. Put the cookies in a food processor with 1 teaspoon melted margarine. Process until the mixture looks like damp sand and just holds together when pinched between your fingers. If needed, add additional margarine and process again. Press the mixture evenly into the bottom of the tart pan. Bake for 10 minutes. Cool on a wire rack.

For the filling: Rinse soaked cashews under cold running water. Place drained cashews in a blender together with the milk, agave syrup, vanilla, lemon juice, lemon zest, and lecithin. Blend until smooth, then add melted cacao butter and blend again. Pour mixture into a bowl and stir in 3 tablespoons of jam. Spoon filling into the cooled crust and chill until firm.

raw cheesecake with strawberries

raw cheesecake with strawberries

To garnish: Put remaining 2 tablespoons of jam in a bowl and stir vigorously until spreadable. Spoon gently over the chilled cheesecake. Decorate the cheesecake with fresh strawberry slices and chocolate curls.

Until next time, happy baking!

Raw Red, White and Blue Cheesecake

Raw Red, White and Blue Cheesecake

Raw Red, White and Blue Cheesecake

Lately it has been too hot to turn on the oven, but I had to make something patriotic for this week’s American Independence Day. My search came up with a no cook cheesecake with wonderful ripe summer fruit. It sounded like a perfect way to celebrate without heating up the kitchen or myself.

The recipe was already vegan, so that box was checked off. No bake meant no high altitude changes. So, to put my spin on the recipe, I made it a bit healthier by replacing white sugar with dates and agave syrup. I also made it multi-layer and added blueberries for the blue. I know they can look more purple than blue when blended, so I kept the blue holiday theme by arranging blueberries on top in the shape of a star.

Raw Red, White and Blue Cheesecake adapted from Raspberry Lemon Yogurt Cheesecake
2 cups plain, non-dairy yogurt
7 large dates
1.75 cups walnuts
1/4 cup agave syrup
1.5 TBS fresh lemon juice
1/2 tsp vanilla
1/2 cup + 10 fresh raspberries
1/2 cup fresh blueberries, with extras for garnish
Place yogurt in a cheesecloth-lined strainer set over a bowl. Let drain in fridge for 10 hours or overnight. Discard the strained liquid. Pour boiling water over dates and soak for 10 minutes. Drain and remove pits. Place dates in a food processor with walnuts. Mix until they come together in a sticky ball. Press this mixture into the bottom of an 8” springform pan. Place in refrigerator. In a bowl, stir together strained yogurt, agave, lemon juice and vanilla. Divide yogurt mixture into 3 equal portions and put each portion in its own bowl. Crush 1/2 cup of raspberries and stir into one of the bowls. Leave one bowl as is. Take the final bowl and put its contents in a blender. Blend with 1/2 cup of blueberries.
Slice the 10 raspberries. Remove crust from refrigerator and spoon in raspberry yogurt mixture. Scatter sliced raspberries over the top. Place cake in freezer for 10 minutes to help to keep the layers from blending together. Spoon in the plain layer. Place cake in freezer for 10 minutes. On the top, spoon in blueberry layer. Place remaining blueberries on top of cheesecake in a star pattern. Cover tightly with plastic wrap, and chill for at least 4 hours, or overnight.

Until next time, happy non-baking!