There is a lot of prep involved in making this raw cheesecake, & it is all completely worth it! This is one of the best raw cheesecakes I’ve made to date, my husband still thinks my Turkish Delight is better, but there is also the rose notes in this dense creamy sweet and sour cake! It is one of my favourites! & I’m sure it will be one of yours too!!! My advice on making this cheesecake super awesome is by soaking the cashews for at least 48 hours! I know this is a long time but it helps with making the cream super duper smooth (that and having a good high-speed blender!)
Have fun & remember use organic, fair-trade/local ingredients where possible =)!!!!!
In a high speed blender or food processor pulse the following;
A pinch of himalayan or rock salt
1 cup of raw almonds
1 cup of shredded coconut
5 pitted medjool dates
2 tablespoons of melted coconut oil
Press the combined mixture into a cake tin (8″) – I use one where the bottom of the tin is separate to the side, you un-do the latch and place some baking paper on the bottom part of the tin and pop the cake tin back on, making sure the outside of the tin is secure! Using this type of a tin makes it easy to get the cake out, if you don’t have a tin like this use the cake tin you have and line it with baking paper so to remove the cake you just need to lift up the cake by holding the sides of the paper. (I hope that all makes sense!?)
For the cheesecake cream you will need to blend up the following in a high-speed blender until it is super smooth and creamy:
½ cup of melted cacao butter (the way I melt my cacao butter and coconut oil is by placing it into a bowl, then placing that bowl in another bowl that is filled with warm water, the fats start to melt instantly but take a little while to fully melt)
½ cup of coconut oil
2 cups of soaked cashews (these need to be soaked for 24 hours at least, I like to soak mine for at least 48 hours, make sure you change the water a few times and rinse before you use them)
5 medjool dates, soaked for at least 30minutes in 1/4 of a cup of lemon juice (depending on how sweet you like things, feel free to use more dates! Just try the mixture and if it isn’t sweet enough use a few more medjools)
2 tablespoons of agave (if you don’t have agave or don’t want to use it you can use 2 medjools instead)
2 tablespoons of water
1 tablespoon of rose water
½ teaspoon of lemon zest
Once ingredients are smooth, spread evenly on top of the base then push in 1/2 cup dried sour cherries which you have soaked in water for 48 hours before hand (you will get about 1 cup of hydrated cherries, make sure you keep any remaining liquid to the side, though I didn’t have any as I just covered the cherries just enough so they were fully covered) into the mixture.
Now put the cheesecake into the freezer, it will take about an hour to harden up!
Once it has set, to take it out if you have a cake tin like mine – I wet a cloth with warm water and I rub it around the outside of the tin, this helps slightly melt the outside of the cake so it is no stuck to the tin, then you can unlatch the tin and it is time to decorate!
Mix 1 tablespoon of rosewater with ¼ cup of agave (if you don’t have or want to use agave you can blend up a few dates with water) & ½ teaspoon of lemon zest and drizzle it over the cheesecake, cover in dried rose petals and lemon pieces!
Enjoy a slice of this cheesecake outside on a warm sunny day with an iced tea or some homemade lemonade ❤
If you make any of my recipes and share a photo on Instagram, Facebook, Tumblr etc, please #magicmilkbarrecipe so I can see them! Thank you =)