Posted by Renée Leonard-Stainton on 18 January 2013 - 10:39pm
Macadamia, Mango & Lime Raw 'Cheesecake'
A lusciously creamy cheesecake with no cream cheese, sour cream or any cream at all for that matter. Say what?! No kidding, this is seriously good & free of pretty much everything bad. It's no raw food eyesore either...it's pretty enough to serve up to any discerning guest! The creaminess is derived from soaked & blended cashews & the fresh flavour foursome from macadamia nuts, coconut, limes & mango...need I say more?
A lusciously creamy cheesecake with no cream cheese, sour cream or any cream at all for that matter. Say what?! No kidding, this is seriously good & free of pretty much everything bad. It's no raw food eyesore either...it's pretty enough to serve up to any discerning guest! The creaminess is derived from soaked & blended cashews & the fresh flavour foursome from macadamia nuts, coconut, limes & mango...need I say more?
Method
- To make the base, place macadamias & medjool dates in a food processor & process until chopped & well blended
- Cover the bottom of a 9" spring form cake pan with the coconut flakes
- Spread the macadamia mixture on top of the coconut flakes & mold into the cake pan with your hands
- To make the 'cheese', blend until smooth the cashews, lime juice, coconut nectar, coconut oil, vanilla bean & sea salt. I find a Vitamix works amazingly for that super-smooth texture
- Pour about 2/3 of the mixture out onto the crust & smooth with a spatula
- To make the mango topping, place 3 dates, mango & orange juice in the blender with the remaining 'cheese' mix & process until smooth
- Pour onto the first layer of filling & place in freezer until solid (about 3 hours, or overnight)
- To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water & cut into slices
- Store leftovers in the freezer (what leftovers?)
