Simple and delicious healthy recipes

Raw Berry Cheesecake

Raw Berry Cheesecake

I whipped up this recipe a while back when I was home in Perth. I’m so glad I wrote down the ingredients and quantities as I went because it’s proven a winner time and time again. One thing I will say is that the sweetness of the berries you use will have a big impact on the taste of your cake. The sweeter the better! So opt for high quality, locally grown, organic fresh or frozen berries. If the berries you have aren’t sweet enough, you can always add a tbsp honey or maple syrup. Yay for raw/no bake cakes!!

Raw Berry Cheesecake 

Ingredients:

Base
1 1/2 cups (200g) almonds
1 1/2 cups (200g) dates
1 tbsp coconut oil (optional if your food processor is powerful enough to start to release the oil from the almonds)
1/4 cup (20g) desiccated coconut

Berry Layer 

1 cup (230g) coconut cream
2 cups cashews (soaked in 1/2L water overnight, then drained and rinsed)
1/2 cup (120ml) coconut oil
1/3 cup (70ml) fresh squeezed orange juice
300g berries (fresh, defrosted frozen or a mixture of both all work), the sweeter the better (if there is a lot of liquid in your defrosted frozen berries then omit the orange juice)
Any garnish you choose (I used Açaí powder)

Method: 

Soak the cashews in a bowl with water coming at least 2 inches above the cashews (they will absorb some of the water). Leave them overnight, then drain and rinse.

Line a spring form cake tin with baking paper.

Place all the Base Ingredients into a blender or food processor and blitz until it forms a sticky crumb. You’ll need to scrape down the sides with a spatula a couple of times and blitz again.

Press the base mixture into the prepared tin and pop into the fridge or freezer.

Rinse out the blender or food processor and place all the Berry Layer ingredients into it and blitz until very smooth. You’ll need to scrape down the sides with a spatula a couple of times and blitz again.

Pour the Berry Layer mixture onto the base and pop it into the fridge overnight.

Carefully remove the cake from the tin and serve immediately out of the fridge. The cake will melt slightly the longer you leave it out for, so keep it in the fridge as much as you can. It’s best served cold anyway.

Garnish with anything you like. More fresh berries would be nice. I used Açaí powder for the one pictured.

Thermomix Instructions:

Soak the cashews in a bowl with water coming at least 2 inches above the cashews (they will absorb some of the water). Leave them overnight, then drain and rinse.

Line a spring form cake tin with baking paper.

Place all the Base ingredients into your mixing bowl set to 15 sec/speed 6 until it forms a sticky crumb. Scrape down the sides with the spatula and blitz again 10 sec/speed 6.

Press the base mixture into the prepared tin and pop into the fridge or freezer.

Wash out the mixing bowl and place all the Berry Layer ingredients into it and set to 30 sec/speed 9 until very smooth. Scrape down the sides with the spatula and set to 10 sec/speed 9.

Pour the Berry Layer mixture onto the base and pop it into the fridge overnight.

Carefully remove the cake from the tin and serve immediately out of the fridge. The cake will melt slightly the longer you leave it out for, so keep it in the fridge as much as you can. It’s best served cold anyway.

Garnish with anything you like. More fresh berries would be nice. I used Açaí powder for the one pictured.

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