Vegan Lemon Raspberry Cheesecake

OK, so here goes nothing folks.  Vegan cheesecake…whaaaaaahhh?!  How can it be?  How on earth can it be done?  Well, I myself asked that same question.  I have been wanting to try it for a while, and have not mustered up the courage until today.  I did it.  I have been really inspired by this gal’s baking magic, to I decided to try one of her recipes.  I made a few mistakes, and remade it a few times to get it right.  Here version is here http://www.veganfamilyrecipes.com/vegan-raspberry-lemon-pie.  Yes, it looks a bit better than mine, but hey, I tried right?  I have not mastered vegan cheesecakes just yet, but I will for sure keep trying.  Hold tight, because now, I am gonna be a cheesecake making fool!!

Vegan Raspberry Cheesecake
So lemony, raspberry-y and fluffy! When you have a sweet tooth, this will definitely satisfy without the guilt!
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Ingredients
  1. 1/2 Cup raspberries
  2. 2 Cups coconut cream ( Place the can face up in the fridge, for a few hours beforehand, so the cream settles to the top.) Discard the water.
  3. 1 Cup pitted dates ( around 18-20)
  4. 2/3 Cups raw cashews ( let them soak in water overnight to make the filling creamier)
  5. 4 Tbsp. fresh lemon juice
  6. 3/4 Cup raw hazelnuts I have also tried a mixture of blanched raw almonds + hazelnuts, and that worked well also.
  7. 1 Tsp. lemon zest
  8. 2 Tbsp. maple syrup
  9. 2 Tbsp Powdered sugar
Instructions
  1. Soak raw cashews overnight
  2. Place dates and hazelnuts into the food processor. Blend until the texture is moist. I added a little bit of water, so it would stick together.
  3. Line a 8" spring form pan with parchment or vegetable paper. Place date mixture inside, pressing, and forming the mixture to cover the bottom of the pan.
  4. Using the processor again ( clean), add the lemon juice, lemon zest, cashews, coconut cream, and maple syrup. Blend until the consistency is smooth. Make sure not to blend it too long, or the fat will separate from the water, and will curdle...no bueno!
  5. Pour into the pan on top of the hazelnut date crust, and smooth out
  6. Using the processor again ( clean), place the raspberries, and powdered sugar inside, and blend for just a bit, until you have a syrup style texture. Spread on top of the cheesecake.
  7. Place in the refrigerator for at least 4 hours before serving
  8. Enjoy!
Adapted from Vegan Family Recipes
http://lettuceeatveggies.com/
 

 

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