Vanilla Bean “Cheese” Cake w/ Mixed Berry Compote

Hi, everyone. Thanks to Yvonne at MyEclectickitchen, I decided to try a whole new recipe. I’ve never had raw “cheese” cake before so I was pretty anxious to test out this recipe. While I do love regular cheesecake, it’s always good to try new things, especially if it’s better for you. What’s great about this recipe is that not only is it good, but it’s healthy! Usually when people hear the words “healthy” and “dessert” in one sentence they become skeptical because, how can there be a dessert that’s actually good for you?

Well, this vanilla bean “cheese” cake doesn’t contain any cheese. Instead, it uses cashews. The cashews have to soak overnight so when it gets blended, it becomes very smooth and contains a silky texture. It’s completely vegan. This means there are no animal products (dairy). It’s also low fat and tasty! While this “cheese” cake closely resembles regular cheesecake, the texture is different. It’s creamy, but not the same kind of rich, creaminess that regular cheesecake has. In my opinion this raw version is good and may take some getting used to, but I love the fact it’s guilt free! I topped mine with a mixed berry compote and it was delicious. Try it out and let me know what you think. Until next time!

Yield: serves 6-8 people

Crust:
1/2 C raw almonds (pecan or walnuts will also work)
1/2 C soft Medjool dates
¼ tsp sea salt

Filling:
1 ½ C raw cashews, soaked for at least 3 hours, overnight is best
2 lemons, juiced
seeds of 1 vanilla bean
1/3 C raw coconut oil, melted
1/3 C raw coconut nectar (or maple syrup if you can’t find this)

Mixed Berry Compote:
1 1/2 C frozen organic berries: blueberries, blackberries, raspberries
2 tbsp coconut sugar
Stevia, to taste

Directions

1. Place nuts and dates in the food processor with sea salt and pulse to chop until they are to your desired fineness. You’ll want a finer crust than a chunky one. Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. If you don’t feel it’s holding together, try to mix the mixture with your hands until it comes together.  Scoop out crust mixture into a 6″ spring-form pan (if you don’t have a spring-form pan, use a 6 inch cake round, lined with plastic wrap), and press firmly, making sure that the edges are well packed and that the base is relatively even throughout.

2. If coconut oil is solid, place oil in a small saucepan on low heat until it comes to a liquid state.

3. Place all filling ingredients in a blender and blend on high until very smooth (this may take a couple minutes).

4. Pour the filling out onto the crust and smooth with a spatula. Place in freezer until solid, about 3 hours.

5. To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve on its own or with a berry compote! Store leftovers in the freezer.