Raw Vegan Raspberry Cheesecake

raw vegan


The mild sharpness of the raspberries wonderfully balances the creamy, refreshing texture of this raw vegan cheesecake, making it the ideal summertime dessert. You'll be blown away by the added flavor burst that the lemon zest in the crispy almond crust gives. There are just 5 ingredients needed to prepare this healthy dessert, and you can make it without even turning on the oven! Not only is it dairy-free, gluten-free, vegan, and paleo, but it tastes amazing.

One thing that I haven't discussed on my blog, do you know? Chemistry. Which is odd considering that I'm a PhD candidate studying in inorganic chemistry, you know.

The truth is that chemistry is, in my humble view, the closest thing to "magic" that we can experience. It is fantastic, exciting, and enjoyable. I know that a lot of mathematicians, physicists, and painters are screaming "war" and waving their fists at me right now, but whatever.

Sadly, Chemistry doesn't exactly have a good reputation. Not because you didn't like it in school, or because things can "boom" (which typically only happens in movies). Nope, it's just the annoying way people say things like "having chemicals in it" when referring to food, cosmetics, or other products. Is that even what it means?

(It goes without saying that the "chemicals" were added by malicious chemists. Of course.).

People's intentions are known to me. That is, they are saying that the product includes compounds that could be dangerous or potentially harmful. This is a concern since misinformed media and fanatical social media "tribe leaders" greatly influence public perceptions of what is and isn't dangerous. But it just seems wrong to mix in the allegedly dangerous substances with everything else! One type of chemical is water. Many chemicals combine to form air. The chemical composition of your skin is quite complex. Not that any of these are trying to harm you, either.

Food works in the same way. Chemicals are what sugar is, what coconut oil is, what gluten is, and so on. None of these have inherent virtue or evil. They are what they are.

Although sugar tastes good and creaming butter and sugar together is a delightful experience, sugar may not be the greatest choice for someone who has diabetes. Smoothies and facial oils made with coconut oil are incredibly nutritious, but if you have an allergy, you should probably (absolutely) avoid using them. Although only a small percentage of people actually experience issues with gluten, the grain has been portrayed as a monster akin to Dinsney's. 

My point is that you should: (1) quit using the phrase "chemicals" as if it were a cuss word; and (2) give up depending on the media and doctrinaire social media influencers to tell you what to put on and put into your body. Investigate, evaluate the sources of your information, and pay attention to your body. Frequently.

Chemistry is fantastic as well.

That's it. End of rant.

Well, let's get to the good part. This raw vegan raspberry cheesecake is a wonderful raw vegan treat that is refreshing, creamy, and full of flavor. Not what these labels say is that it's also nutritious, paleo, free of gluten, dairy, eggs, soy, and refined sugar. really, really insane. Well done. 

The filling, which is a silky smooth raspberry cashew cream, contrasts with the crunchy almond base in texture. This raw vegan dessert's richness is counterbalanced by the raspberry's subtle tartness, making it refreshing and perfect for summer rather than too sweet. You'll be blown away by the added burst of flavor that the lemon zest in the crisp almond crust brings.

There are just 5 ingredients in this raw vegan cheesecake, and it only takes 30 minutes of serious work to make. It really is that easy. Alternatively, raw vegan cheesecake. It also saves you from having to use the oven, which is always a plus in the summer, and from having to dirty a ton of bowls that you then have to clean up. That seems like a recipe we would enjoy.

Chemicals are present in this raw vegan cheesecake. In addition to the compounds that give raspberries their tart, refreshing, and delicious flavor, there are also carbohydrates, proteins, lipids, and an endless list of other substances. And let me just say that I absolutely adore chemicals, particularly when they come in the form of a decadent dessert.

Raw Vegan Raspberry Cheesecake (Gluten & Dairy Free, Paleo)


raw vegan


With its mild tartness from the raspberries, this raw vegan cheesecake is the ideal summer dessert—it's creamy, delicious, and well-balanced. You'll be blown away by the added burst of flavor that the lemon zest in the crisp almond crust brings. There are only 5 ingredients needed to prepare this healthy dessert, and you can make it without even turning on the oven! In addition to being dairy-free, gluten-free, vegan, and paleo, it tastes really good. NOTE: This recipe makes enough of the ingredients listed below to produce an 8-inch (20 cm) round cheesecake. The time needed for freezing or refrigeration is not included in the preparation time.

Ingredients:

For almond crust:
  • 1 1/2 cups of coarsely crushed almonds, 
  • 1 lemon's zest, 
  • 1/8 cup plus 2 tablespoons of maple syrup or your preferred liquid sweetener
For raspberry cashew cream:
  • 1 1/2 cups almonds, roughly crushed; 
  • 1 lemon's zest; 
  • 1/8 cup plus 2 tablespoons maple syrupFor at least two hours, 
  • soak 2 1/2 cups cashew nuts in 3 cups of water; drain (but save the water!).
  • Three cups of raspberries; 
  • half a cup of maple syrup or any other preferred liquid sweetener
You will also need:
  • food processor; 
  • two bowls; 
  • a removable bottom for a circular cake pan or baking tray (I used an 8-inch/20-cm one); a sieve, if desired

Method:

For almond crust:
  1. Greaseproof or baking paper should be lined around the bottom of the cake pan or baking tray. (Deeply optional)
  2. All crust ingredients should be combined in a bowl and thoroughly mixed until everything is uniformly distributed.
  3. In order to create a uniform layer, press and compress the crust mixture into the cake pan or baking tray.
  4. For at least thirty minutes, refrigerate.
For raspberry cashew cream:
  1. Raspberries should be blended in a food processor.
  2. To get rid of the seeds, strain the pureed raspberries into a basin using a sieve. (Deeply optional)
  3. Process the drained and soaked cashew nuts in a food processor (no need to wash it in between!) until very smooth.
  4. Blend the cashew cream with the raspberry puree and maple syrup until thoroughly blended.
  5. One tablespoon at a time, add the water you soaked the cashew nuts in if the mixture is too thick. I have added a total of 12 tbsp; adding more is not advised. The cheesecake filling should have a final consistency similar to thick cupcake batter.
  6. Smooth the top of the raspberry cashew cream after transferring it onto the almond crust.
  7. Place in the freezer for the entire night.
Serving:
  1. Lift out the bottom of the cheesecake to remove it from the cake pan or baking tray. It's possible for the cheesecake mixture to adhere to the cake pan or baking tray's sides. If that occurs, give it a few minutes to thaw slightly before attempting to remove it once more (warming it with your palms helps).
  2. Slice some and dig in!
Storage:
The cheesecake keeps well for three to four days in the refrigerator. It can also be frozen for a maximum of one month. (However, it normally disappears before the end of the day.)

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