Creamy Cashew Cheesecake

So, I have another cheesecake recipe that I experimented with about 4 years ago.  It's fine.  This one is honestly not that much different, in ingredients... but in TASTE?  Heck yes.  This one TAKES THE CAKE.  It takes the cheesecake. *rim shot*

Something I've discovered as I remake recipes that I made years back is that the way I cook now is so much different and, dare I say, way more delicious?  Nothing wrong with my older recipes, but as SHOULD happen, I've improved.  I've learned a lot about texture and flavor and the subtleties involved in cooking and baking.

Necessity is the mother of all invention, and I needed to make a dairy free cheesecake for a bride to be with a lemon allergy.  So back to the drawing board I went, and BOY was it worth it. I'm obsessed with this cheesecake.  It's not good. No. It's mother trucking DIVINE.

Creamy Cashew Cheesecake

 
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Easy as Pie Crust

Ingredients

1 cup raw unsalted almonds
1 cup walnuts
9 - 15 medjool dates, pitted (wide range of dates explained below)
2 tsp cinnamon
2 tsp salt

Directions

  1. Combine almonds and walnuts in food processor and pulse until uniform in size, but not pureed.  
  2. Add cinnamon and salt. Pulse until well blended.
  3. Add dates, starting with the minimum number and pulsing, adding dates until the dough begins to come together into a ball.
  4. In a springform pan or standard pie plate, press the dough evenly.

Filling

Ingredients

2 1/2 cups raw unsalted cashews, soaked 5-8 hours (overnight is best)
1/3 cup coconut oil
3 tsp nutritional yeast
1/2 tbsp vanilla
1/3 cup 100% maple syrup
1/2 tsp salt
2 Tbsp raw, unpasteurized apple cider vinegar

Directions

1.  Cover cashews with water and soak uncovered for at least 5 hours.  (Overnight does the trick.) Drain and rinse.
2.  In your food processor, combine all ingredients and process until creamy.  Depending on your processor speed, this may take a while (and some patience).  Continue to scrape the sides and persevere–the texture is important!
3.  Pour filling into crust, and, if you’re feeling festive, decorate with fresh, seasonal fruit/toppings (i.e. kiwi, strawberries, blueberries, peaches, coconut flakes, cacao nibs, etc.)  
4.  Refrigerate and serve cold.

 

 
Brittany KrigerComment