Cherry Cheesecake

"This "cheesecake" is raw (no cooking needed), dairy free and gluten free. It's called cheesecake because that is what it represents, and the cashews give it the creaminess. Ground almonds (almond meal/flour) make the velvety base - quite French like! For cheesecake lovers this is not just a healthier alternative, but is also delicious and deeply fulfilling. It is loaded with antioxidants, vitamins, nutrients and protein. This cheesecake is an example of us having our dessert AND eating it too! It can provide our body with so much nutrition. If you can get nutrition from all of your desserts you are doing it right! This recipe is in the new Earth Diet book that comes out in October! Enjoy." Liana

Cherry Cheesecake


Total time: 3 hours to soak nuts, 25 minutes preparation, 4 hours freezing

Serves: 16 slices

Ingredients:
For the base:
4 cups almond meal 
5 tablespoons maple syrup (or raw honey) 
Dash of salt

For the cheesecake filling: 
1/4 cup lemon juice (approx 1 large lemons)
1 1/2 cups cashews, soaked in water for 3 hours 
1/4 cup plus 2 tablespoons maple syrup (or raw honey)
1/4 cup plus 2 tablespoons cup coconut oil 
1/2 tablespoon pure vanilla extract 
Pinch salt 

For the cherry cheesecake filling (top layer):
2 cups pitted cherries
1/4 cup lemon juice (approx 1 large lemons)
1 1/2 cups cashews, soaked in water for 3 hours 
1/4 cup plus 2 tablespoons maple syrup (or raw honey)
1/4 cup plus 2 tablespoons cup coconut oil 
1/2 tablespoon pure vanilla extract 
Pinch salt 

Action:
1. Make the base. In a bowl, combine the almond meal, maple syrup and salt. The mixture should be dry, but moist enough to hold together. If the mixture is not sticking together add a little water. Turn the base mixture into a deep pie dish (2 1/2 quarts) and press evenly to cover the bottom and sides of dish. Set aside. 
2. Make the cheesecake filling, put all the ingredients in a powerful blender and blend filling is very smooth and light in texture. There should be no chunks at all. Pour the filling into prepared crust. Set in the freezer and then make the cheery cheesecake layer. 
3. Make the cherry cheesecake filling, put all the ingredients in a powerful blender and blend filling is very smooth and light in texture. Pour on top of the first layer! Garnish the top with chopped cherries if you like!
4. Freeze for 4 hours. Once set, cut into slices and serve. Keep in the fridge or freezer!  

Pouring the cherry cheesecake layer on top of the first layer.

Tips:
1. You can make it without soaking the nuts, but soaking makes it creamier and easier to blend. 
2. The VITAMIX is a great blender for making cheesecake. 
3. The cheesecake is ready to eat as soon as you make it, it will be soft and lush once blending is finished, you can always eat it right away, but setting it in the freezer allows it to get hard.
4. You can store this in your freezer for 8 weeks or fridge for 4 weeks - if it lasts that long! 
5. You could use walnuts or macadamia nuts as the base for a crunchier texture.
6. To make a smaller cheesecake halve the recipe. 
7. You can also make mini cheesecakes. 

Benefits:
+ Vegan - plant based
+ Raw - no cooking
+ Refined sugar free
+ Dairy free
+ High in protein
+ Increases energy 
+ High in Anti-oxidants 
+ Can aid weight loss

* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.

This recipe was created by Liana Werner-Gray. Inspired by Jean Weiss.

Photo taken on Liana's Instagram - NO FILTER! 

This recipe is part of © 2014 The Earth Diet ™  All Rights Reserved