Healthy New Age Berry Cheesecake Recipes

18 Apr 2014
New Age Berry Cheesecake

I have had a life-long love affair with cheesecake

My mum used to make an outstanding mango cheesecake, sweet and rich! Regrettably, all that sugar, dairy and wheat just does not enjoy me anymore.

Recently, I started becoming aware of all these healthy people making ‘raw’ cheesecakes. Now to be truthful, when someone stated ‘raw food’, I wasn’t exactly that thrilled. It simply didn’t truly attract me. It sounded strange– hippy food! Until I tried it– if this is exactly what raw food tastes like, count me in!

I have made a few different ‘cheesecakes’ now, however this one I made up at Easter time, motivated by this dish, is my favorite. It’s so darn healthy, I would serve it approximately my kids for morning meal!

It’s raw, vegan, dairy-free, gluten-free, sugar-free, high protein, low carbohydrate. The best bit though… it tastes flipping amazing !!

Try it, ask me exactly what you think.
New Age Berry Cheesecake

New Age Berry Cheesecake

So, this is what you require:.

2 cups natural almonds, drenched overnight.

2 cups dates.

1/2 cup natural cacao powder, (not cocoa).

1 teaspoon organic cinnamon.

3 cups organic cashews, drenched overnight.

1 1/2 cups frozen mixed berries, thawed a little.

3/4 cup sweetener of your choice– honey, maple syrup, rice malt syrup.

1 cup virgin, natural coconut oil.

1/2 cup natural lemon juice.

1 teaspoon of vanilla draw out (not essence).

1/2 cup filtered water (if required).

Why would you wet your nuts? Excellent question. Not just does it make the nuts softer and much easier to process, wetting makes nuts easier to digest. Read more here. If you cannot manage over night, a minimum of do a couple of hours of wetting. Use filtered water.

Berry Coconuty Cheesecake.

Okay, so this is how you do it:.

Drain the almonds well and place in your thermomix (or food processor) with the dates, cacao powder and cinnamon.

Blitz until it forms a crumb and is sticking together a little. Include a touch of filtered water if required.

Put a piece of baking paper into a big, spring kind pan or two glass pie dishes. (That’s what I did– one for later!).

Press the cheesecake base into the dish, smoothing it with the back of a damp spoon. Area in the refrigerator.

Now, fling the rest of your active ingredients into the thermomix or food processor and blitz!

It needs to be extremely smooth and creamy. Keep going till it’s a good texture! Use the water if it’s looking a little bit too thick.

Pour this mix onto the base. Put some cling wrap over it and chuck into the freezer.

Leave it over night or a minimum of six hours.

To serve, take it out of the freezer for about ten minutes and cut into slices.

You could serve it with some fresh berries or even make a berry sauce with some even more berries and honey, thickened with cornflour.

I find you just need a small serve. The nuts in this ‘cheesecake’ make it really filling.

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