If there is anything we’ve learned from the Golden Girls is that ladies love their cheesecake! We’ve got a Paleo Cheesecake that will have you loving every bite like you got up in the middle of the night and were gossiping with your roommates. Make mom this treat, or pass it along to your husband to try his hand in it. Some notes for this recipe are to go easy on the lemon juice, it can easily take over. Taste as you mix. Also think about adding a bit of almond butter to the crust. Unsweetened Coco could make this a chocolate cheesecake but we won’t take you that far down the rabbit hole. Maybe you’ll inspire mom to eat clean when she knows she can have her cheesecake and eat it too!
On the preparation:
- Do not skip soaking the raw cashews in water. Soaking increases your body’s absorption of the vitamins & minerals, and neutralizes enzyme inhibitors naturally present in raw nuts and seeds.. Soak them for at least 4 hours, if not overnight. A blender works best for the filling (made it creamier), and food processor for the crust. Also, don’t substitute the coconut oil for any other oil, as it is solid at room temperature, and therefore helps the cheesecake stay firm.
For the crust: 1/2 cup raw pecans (pecans don’t require soaking) a little more than 1/2 cup soft pitted dates 1/4 cup raw flaked coconut tiniest pinch of sea salt
For the filling: 3 1/2 cups raw cashews (soaked & drained) 2/3 cup agave nectar 2/3 cup extra virgin coconut oil 2/3 cup fresh lemon juice 2 teaspoons vanilla extract or 2 vanilla beans, scraped
Begin by soaking the nuts. After they’ve finished soaking, prepare the crust. In the bowl of a food processor, chop the dates, nuts, coconut and sea salt. Process until it holds together when you press it between two of your fingers. Set aside. Begin the filling by slightly warming the coconut oil in a bowl of warm water (it melts at 77 degrees). Add the cashews, coconut oil, agave, lemon juice and vanilla into the pitcher of a blender, and blend well (until completely smooth). Blend a little more, just to be safe.
Press the crust evenly into the bottom of an 8-inch spring form pan (don’t go up the sides). Pour the filling on top and freeze for 4 hours, or over night. To serve, let the cheesecake thaw for about 30 minutes, and cut into small slivers.
1/2 cup of raspberries 1/4 cup of water 1 tsp of raw honey 1/2 tsp. of vanilla extract a dash of almond milk (or you could use coconut milk)
I put all of the ingredients together in a bowl and used a hand mixer until blended. Then drizzle desired amount over your slice of cheesecake.