Raw Vegan Strawberry Cheesecake
Strawberries are amazing. They’re not only beautiful, but they’re packed with antioxidants like Vitamin C. Vitamin C keeps your immune system healthy, which is why if you ever feel a cold coming on it’d be wise to consume Vitamin C rich plants like strawberries, oranges, and my number 1 favourite – kiwifruit! Vitamin C is also key in cancer prevention. Enjoy this recipe and please let me know if you have any questions
1c raw cashews
2/3c soaked pitted medjool dates
1/4c shredded coconut
1.5 teaspoon lemon zest
pinch of pink Himalayan sea salt
pinch of cinnamon
3c raw cashews soaked overnight
1/3c melted coconut oil
1/4c freshly squeezed lemon juice
1 tbsp. vanilla extract
1/2c maple syrup
¼ block extra firm tofu
1.5c frozen strawberries
1/2c pitted dates
.. and once set ½ c sliced fresh strawberries for garnish
Please don’t forget! If you buy fresh strawberries for your topping cut the green stems off and put them in the freezer the night before. For the base, soak the dates in warm water for an hour before preparing. For the filling, soak 3c cashews for at least 8 hours.
Find a springform pan, anywhere between 7 – 10 inches in diameter, and line it with cooking paper. Put this aside. Now for the next part, if you don’t have a food processor that blows nuts to smitherines, invest in one, because you’ll be needing it to make some cheesecakey goodness. Combine all of the ingredients for the base in the food processor except the dates. When the mixture appears like bread crumbs (view 3rd photo below) add the dates until you have a texture that sticks together. It doesn’t matter if it’s a little bit crumbly, but you want moisture in the base so your cheesecake is intact when ready to serve.
Your base mix is ready! Transfer the mixture from the processor to the springform pan. I like to use my hands, but feel free to use a spoon or a measuring cup like a more civilized member of society. Now it’s best to use a spoon to create a smooth even base so wet the back of a medium sized spoon and spread the base out. When you feel the base sticking to the spoon dip it in water again. Trust me, wet the spoon. I learnt the hard way and it wasn’t pretty. Cover the springform pan with plastic wrap and leave in the fridge while you move onto the next step – le filling!
Wash the food processor and add the filling ingredients (make sure you add melted coconut oil – this doesn’t take long if you melt it in a sauce pan over low heat for 30 seconds). Keep watching the texture of the filling as it processes, if you feel it’s too thick add a little water. You want it to be smooth and not lumpy. Once you’ve got a nice texture taste your filling – with good quality maple syrup it should taste like butterscotch and simply divine. Take the springform pan out of the freezer and and transfer the mixture. Spread the mixture evenly and wa-la! Cover with plastic wrap again and back to the freezer it goes (for approximately 1 hour).
The topping is fairly straight forward. Soak 1/2c of pitted dates in hot water for 10 minutes. Wash your food processor one more time, and add 1.5 cups of frozen strawberries. Blend up until you have an amazing mousse texture – at this stage you really should do a taste test. This will blow your mind! Add the dates and blend up. After the cheesecake has been in the freezer for an hour take it out and add the topping. Cover with plastic wrap and freeze for at least 2 hours before serving. If you’ve had the cheesecake in the freezer for a week then set it out for at least a few hours before serving.