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August 7, 2012

White Chocolate - Raspberry Cheesecake

A dear friend of ours brought over some fresh picked raspberries. Oh, what to do....CHEESECAKE! The blend of white chocolate and fresh raspberries made my mouth water and my taste buds tingle with delight! I love these mini 4" spring form pans. Instead of one cake, I made two miniature cheesecakes and brought one to a friend's house for lunch! This way W got to have some too! Otherwise, I'd make this in a 7" spring-form pan. Or, skip the crust, and pour into individual goblets and serve as a delicious mousse. Enjoy!

White Chocolate - Raspberry Cheesecake

Crust Ingredients:
1/2 cup almonds, soaked overnight and dehydrated
6 medjool dates, pitted and chopped
2 Tablespoon cacao powder
2 drops Medicine Flower vanilla extract or 1/2 teaspoon of your favorite vanilla extract.
1/4 cup shredded coconut  (plus  2T for garnish)

Cacao Butter
Cheesecake Filling Ingredients:
6 Tablespoons **cacao butter, chopped or shaved
2 teaspoons coconut oil, melted
1 1/2  cups  cashews, soaked 3-4 hours
1 1/4 cups water (add more as needed to blend)
1/2 cup of *Irish moss paste,(or  3 Tbsp ground chia)
1/2 cup maple syrup (grade B or your favorite sweetener)
1 tsp  lucuma powder (opt- nice maple-like flavor)
pinch vanilla bean powder (or 3 drops Medicine Flower Vanilla
7 drops *Medicine Flower White Chocolate extract
1 tsp sunflower lecithin (opt)
pinch sea salt
1 Tablespoon psylliulm husk powder (follow Directions - gets added later)

Raspberry  Filling Ingredients:
3/4 cup Cheesecake Filling(above)
1 1/2 cups raspberries (fresh or frozen)
1 Tablespoon maple syrup (grade B or your favorite sweetener)
3/4 Tablespoon psyllium husks powder (added last)

Crust Directions:
1. In a food processor, mix ingredients until it starts to ball up.

2. Press mixture into  7" spring form pan, mini cheesecake pans, or 2  4" pans. (Store extra crust mixture in freezer)

Filling Directions:
1. Melt cacao butter and coconut oil in dehydrator, or place ingredient in a medium metal bowl over a small metal bowl filled with hot water. Set aside.

2. In blender, mix nuts, water, Irish moss paste and maple syrup until creamy.

3. Add  lucuma powder, flavored extracts  lecithin, salt, and blend.

4. Blend in melted ingredients to mixture which should be thick and creamy.

5. Remove 3/4 cup mixture and set aside for Raspberry Filling.

6. Taste for sweetness and adjust as needed.

7. Add psyllium husks powder to blender and blend until creamy. Will thicken quickly, and firm when chilled.

8. Pour mixture over crust and place in refrigerator.

9. To remaining mixture add raspberries and remaining ingredients and blend until creamy.

10. Spoon over white chocolate mixture. Using a spatula or knife, swirl mixtures together. Don't over swirl.

11. Garnish with  shaved or grated cacao butter and cacao nibs. Add raspberries, optional. Mix 2 Teaspoons Red Raspberry Powder with shredded coconut for a pretty garnish.

12. Refrigerate for 4-6 hours to set. Press center of cake with index finger. It should feel firm and not leave a depression.

13. Remove from pan or cups and drizzle with your favorite chocolate syrup, or serve as is.

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sam said...

Hi If I want to make your cheese but don't have any irish moss is it possbile to replcae the moss with something else or should I just leave it out of the recipe?

thanks for your help

Barbara Shevkun said...

Hi Sam..the recipe specified Irish Moss "or 3 T of ground chia)'ll have to play around with consistency..adding either more chia..or psyllium husks...but it can produce a nice consistency.

Russell James - Weekday RAW Mini Course



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