Monday, March 28, 2011

eat; raw strawberry cheesecake

This week, I hosted an eatpinklove party as I am heading on to Melbourne, Australia for a few months. Before coming to the U.S.A, I told my friends back home I wanted to make a raw strawberry cheesecake (mind you, I had NO idea what that meant!) and present it to David Lynch. I naively thought I would meet him and we would become best pals. Soooo typical of a newby to L.A! For the party, I decided to try my hand at my first ever raw strawberry cheesecake, in the hope that David would get this strange feeling that he had to go for a drive and end up at my house! He didn't, but the cheesecake was AMAZING and everyone loved it! It is Cafe Gratitude's cheesecake recipe form their book that you can buy on-line here.

 I've tweeked the recipe so to have a chocolate flavoured base and I marinated slices of strawberries in a splash of Cointreau and agave for a few hours, to pour over the top. It was YUM!!! You can also replace the strawberries with whatever fruit takes your fancy!

What you need;
2 cups almonds, soaked overnight
1/4 tsp vanilla
pinch salt
1/2 cup chopped fresh dates
1/4 cup raw chocolate powder or nibs
3 cups cashews, soaked for 4 hours
2 cups of chopped strawberries
1 cup lemon juice
3/4 agave or honey
1 tsp vanilla
3 Tbs lecithin
3/4 raw unsecented coconut butter or oil

In a food processor, add the almonds, vanilla and salt and pulse until crumbed. Be careful not to over process. Add the chopped fresh dates a small amount at a time and pulse until the mixture sticks together. Place into a bowl and stir in the chocolate powder or nibs with a wooden spoon. Press into a lined 9 1/2-inch spring tin with the back of a metal spoon, spreading the base evenly.

To make the filling, use a high speed blender and start by adding the lemon juice and strawberries. Blend until strawberries are broken down. Add the agave and vanilla and half the cashews. Blend for a few minutes then add the rest of the cashews. Blend until very smooth.

I used coconut oil, which at room temperature, is solid. To melt the oil, place in a hot water bath as shown above. Once liquid, add to the cashew filling in the blender along with the lecithin. Blend until really, really smooth and creamy. This is very important! What the texture is when you stop blending will be the texture of the cheesecake, so make sure you are patient!

Pour the yumminess into the prepared springtin, spreading it evenly. Place in the refridgerator for a few hours.

Once set, be careful not to release the cheesecake too quickly when unlocking it from the tin. Slowly slide it onto a serving dish. This is what your cheesecake will look like, undecorated.

And this is what it looks like decorated! You can do whatever you like with the topping. Blend it into a strawberry sauce that you pour on individual servings or do as I did and decorate the whole cheesecake. Whatever you do, have fun with it!

Buon Appetito!


  1. This looks amazing delicious and fresh! I wish I'd had this recipe during my Raw Food Challenge! I guess there is nothing stopping me from making it now though...

    Gosh I felt amazing on Raw and really want to bring more of it into my normal everyday. Unfortunately there are not many raw restaurants or local resources I have found in Sydney. Come on Sydney raw foodists!

    Thank you for sharing :)

  2. It IS amazing Arienne! And sooooo easy to make! Raw restaurants outside of L.A are pretty scarce. The best way to get over it is to become a great raw chef! That's what I've done! When I'm in Melbourne, I can simply 'cook' up a storm for my family and friends rather than whinge about the lack of places to eat at. They all love it as I introduce them to something new and amazing every time! I'm not 100% raw, although I would like to be. I have an Italian background and simply CANNOT resist my mums traditional Italian cooking! Raw Italian, just quietly, I am still struggling with. Keep at it Arienne and YOU may be the person who opens up that much needed raw restaurant in Sydney! No reason why you couldn't! <3 to ya!

  3. Haha! I would love to see what raw Italian would look like! My almost raw bestie moved out to be with her boy and took her gorgeous blender and juicer with her. I think I need to make a trip to the shops for my raw tools. Thank you for the reinspiration - too bad you're not Sydney based too ;)

    Well, that is amazing looking huh?! Haven't attempted it yet but it IS on my list of must tries! Here is a link to raw zucchini spaghetti I made. I now have a spirooli which has changed my world! Still working on the most AMAZING raw tomato sauce. Hmmmmm. Cooked is winning at the mo. Will keep ya posted! Good luck with your rawness. I suggest getting into green smoothies. Easy, quick and you really don't need to think about it much. Will change alot for ya just doing that!

  5. I can't wait to make this! I just want to clarify the measurements:

    3/4 agave or honey
    3/4 raw unsecented coconut butter or oil

    What are the units here? Both cups?

    Thank you!