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Paleo Cheesecake with a Raspberry Compote

1 Comment

cheesecake1

On the preparation:

      Do not skip soaking the raw cashews in water. Soaking increases your body’s absorption of the vitamins & minerals, and neutralizes enzyme inhibitors naturally present in raw nuts and seeds.. Soak them for at least 4 hours, if not overnight. A blender works best for the filling (made it creamier), and food processor for the crust. Also, don’t substitute the coconut oil for any other oil, as it is solid at room temperature, and therefore helps the cheesecake stay firm.

For the crust:

1/2 cup raw pecans (pecans don’t require soaking)
a little more than 1/2 cup soft pitted dates
1/4 cup raw flaked coconut
tiniest pinch of sea salt

For the filling:

3 1/2 cups raw cashews (soaked & drained)
2/3 cup agave nectar
2/3 cup extra virgin coconut oil
2/3 cup fresh lemon juice
2 teaspoons vanilla extract or 2 vanilla beans, scraped

Directions:

Begin by soaking the nuts. After they’ve finished soaking, prepare the crust. In the bowl of a food processor, chop the dates, nuts, coconut and sea salt. Process until it holds together when you press it between two of your fingers. Set aside. Begin the filling by slightly warming the coconut oil in a bowl of warm water (it melts at 77 degrees). Add the cashews, coconut oil, agave, lemon juice and vanilla into the pitcher of a blender, and blend well (until completely smooth). Blend a little more, just to be safe.

Press the crust evenly into the bottom of an 8-inch spring form pan (don’t go up the sides). Pour the filling on top and freeze for 4 hours, or over night. To serve, let the cheesecake thaw for about 30 minutes, and cut into small slivers.

Raspberry Compote:

1/2 cup of raspberries
1/4 cup of water
1 tsp of raw honey
1/2 tsp. of vanilla extract
a dash of almond milk (or you could use coconut milk)

I put all of the ingredients together in a bowl and used a hand mixer until blended. Then drizzle desired amount over your slice of cheesecake.

Author’s notes on the recipe:

        Good luck finding an 8″ spring form pan. I went to 5 stores trying to find one, I do not lie. I finally found a set of 3 (for only $14.99, score!) at Bed Bath and Beyond that came with 8 1/2, 9 1/2 and 10 1/2. The 8 1/2 worked fine. GO EASY on the lemon juice! I would probably use half of what was recommended and go from there, tasting the “batter” as you go. Unless you want lemon cheesecake. Then you’re set. I would also probably add some almond butter to the crust to give it a little more flavor and make it creamier. The agave nectar worked nice, it was so subtle and didn’t compromise the texture or flavor. I would also recommend thawing for an hour, it was still frozen solid after 45 min. Maybe I just have a hardcore freezer?

Thanks to: http://cleaneatingwithadirtymind.com/2013/02/14/are-you-there-dessert-its-me-paleo/

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One thought on “Paleo Cheesecake with a Raspberry Compote

  1. Love it! See my version of a “skinny cheesecake” on my blog. 🙂

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