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  • HOME
  • Get a Personalized Guide
  • 10-Minute Recipes
  • About
    • The 9 Principles of the Earth Diet
    • Liana Werner-Gray
    • Start here >
      • FREE 3-Day Cleanse
  • Shop
  • Testimonials
  • Recipes
  • Events
  • Contact Us
    • Contact The Earth Diet
    • Subscribe
    • Join the team! >
      • Become a Health Coach
      • Study Nutrition

It's April!

PRE-ORDER NEW BOOK

Cherry Cheesecake

4/6/2014

6 Comments

 
"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
Picture
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!  
Picture
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

6 Comments
Jacky link
4/6/2014 08:12:24 pm

Being an Australian, I find trying to gauge what size "pie/cheesecake" tin or dish or flan to use difficult as we just say what width and depth the dish should be not quarts. How do I work this out?

Reply
TED TEAM
4/8/2014 04:28:47 am

Hey Jacky!

Here is the measurement: 23cm diameter pie dish. Let us know if you need anything else! <3

Reply
Trish
4/7/2014 07:54:27 am

What form is the Coconut oil? Solid or liquid?

Reply
TED TEAM
4/8/2014 04:08:47 am

You don't have to melt it into a liquid, but the softer it is, the easier it will be to blend into a smooth consistency. :)

Reply
Shari
4/7/2014 10:38:02 am

These recipes are awesome! Why don't you have a print friendly option?

Reply
TED TEAM
4/8/2014 04:09:24 am

Hey Shari,

We realize this feature would be helpful. We are looking into it. Thank you for the suggestion :)

Reply



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    This month's recipes contributed by Earth Diet Founder & Author
    Liana Werner-Gray

    Every ingredient uses earth's natural ingredients.

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