The Happy Homemaker
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Creamy Cashew Cheesecake

Creamy Cashew Cheesecake

Ingredients

Crust
1 cup walnuts
1/2 cup raisins (optional, or if you do not want raisins in the crust, instead add an extra cup of walnuts)
8 pitted dates (optional)
3/4 cup coconut flakes, unsweetened
Salt to taste
1 Tablespoon of coconut oil

Filling
3 cups raw cashews, soaked in water for 1 hour
3/4 cups honey, coconut palm sugar or other sweetener of choice
Juice of 3 small lemons (about 1/3 cup)
Zest of 1 lemon
1/2 cup coconut cream (cream from top of coconut milk can)
2 teaspoons vanilla extract
3/4teaspoon almond extract
1/4 teaspoon sea salt
3 Tablespoon coconut oil
¼ cup water

Raspberry topping
2 cups frozen berries of choice
1 heaping Tablespoon honey (or your choice of sweetener)
1 teaspoon lime or lemon zest (or lemon juice)
1 Tablespoon of arrowroot powder (or cornstarch)whisked into 1 Tablespoon cool water

Directions

  1. Grease a 9 inch springform pan with coconut oil.
  2. Preheat oven to 350F.
  3. In a food processor, process all crust ingredients until crumbly and somewhat moist.
  4. Experiment with the proportions, but it should be moist enough that it can be packed together.
  5. Press into a tart pan with removable bottom, or a 9″ springform pan.
  6. Bake for 15 minutes, being careful not to burn.
  7. Remove and set aside to cool.
  8. Filling:
  9. Drain cashews and place in blender.
  10. Add agave nectar, lemon juice, lemon zest, coconut cream, vanilla and almond extracts, salt and coconut oil and blend, scraping down the sides as needed with a spatula, adding water 1 tablespoon at a time, until a thick, smooth, creamy consistency results.
  11. To achieve extra creamy results, be sure to blend for at least 10 minutes, scraping down when needed.
  12. Pour mixture over crust, smoothing the top with a spatula.
  13. Put it in the freezer to set for about an hour.
  14. In a saucepan heat up the raspberries, agave nectar (or other sweetener), lemon or lime zest on medium heat.
  15. Add in the arrowroot mixture for thickening, and bring to a light boil.
  16. Remove from heat and allow to cool slightly before pouring the topping onto your frozen cheesecake.
  17. Cut the cake into slices while frozen.

Original Creamy Cashew Cheesecake Recipe found at Grandmothers Kitchen Recipes.