Basic Raw Cheesecake
1 cup dry raw nuts (almonds, hazelnuts, walnuts, pecans, brazil nuts etc)
2-4 Tbs. Maple Syrup
¼ cup raw cacao powder (optional for chocolate crust)
Plain Cheesecake Filling Ingredients
3 cups raw cashews (1 pound) (soaked for 4 or more hours)
¾ cup honey, agave, or pure maple syrup
¾ cup raw coconut oil
2 tsp. vanilla
½ tsp. unprocessed salt
2 Tbs. fresh lemon juice
Optional Cheesecake Flavorings
Chocolate: ½ cup raw cacao powder
½ cup cup natural sweetener
Hazelnut: ¼ – 1 tsp hazelnut extract (depending on the brand and concentration)
Orange: 3-4 Tbs. orange zest
½ – 1 tsp orange essential oil
Put nuts in food processor and pulse until they become a coarse powder. Add cacao powder if desired. Turn the food processor on and drizzle the maple syrup in 1 Tbs. at a time until the mixture becomes moist. (When you press It between your fingers, it should stick together, but not be sticky).
Line the bottom of a pie plate or springform pan with waxed paper. This will make it easier to get out of the pan. Press the crust into the bottom of the pan.
Combine ingredients for plain cheesecake filling in a vita mix or food processor. Process until smooth and creamy. If the mixture is too thin, add another ½ -1 cup cashews until the mixture is nice and thick. Add Cheesecake flavorings if desired.
Pour into pan with crust. Place in freezer for several hours until firm. Top with raw chocolate sauce, fruit, candied nuts, or leftover crust. Thaw in refrigerator for ½ hour before serving. Below are some ideas for cheesecake variations.