Recipe Directions

For the crust take the first 5 ingredients mix together and press into the bottom and sides of a 9 inch springform pan. For the flour I soaked my almonds for a couple of hours then dehydrated and ground in the food processor. I have made this before without soaking the almonds. I also make my own date paste by soaking 1/4 cup of dates in enough water to cover. Soak for 2 hours and blend dates and water in food processor until paste forms. Refrigerate crust while making filling.
For filling mix the remaining ingredients (except the cranberry sauce) in a high speed blender/food processor and process until smooth. Prepare cranberry sauce and blend to smooth. Pour half of filling into springform pan. Place 5 or 6 generous dollops of cranberry sauce onto filling and swirl with a butter knife. Pour remaining filling on top and repeat with more cranberry sauce swirling until mixed in. Refrigerate overnight. My cake was firm enough to cut but wasn’t super firm, you may need to add more coconut butter to batter if desiring a firmer texture.

TimH's Thoughts

I was tasked with bringing a raw dessert to a Thanksgiving potluck. I wanted something with cranberries and came up with this recipe. It is an adaptation of the Sour Cherry Tart in Real World. Not sure if this is 100% raw with some of the ingredients, for example couldn’t find raw almond extract so I used organic. This cheesecake proved to be the favorite over all the traditional pies present. I think this is fairly versatile and plan to make with blueberry puree followed by cherry puree followed by a chocolate swirl cheesecake.

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would it go bad in a car for a long trip? i go home and it takes 2 hrs to get there

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I was craving cheesecake and remembered this recipe was in my box. I had to mix pinenuts with the cashews because I didn't have enough. I substituted some dried sour cherries, blood oranges, apple and a few blueberries for the swirl. It looked so good we couldn't wait and cut into it after 6 hours in the fridge. It was unbelievably delicious! Thank you for such a wonderful recipe! It totally satisfied the craving and I felt great after eating it.

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Sunday was a cold and blustery day....perfect weather for spending the afternoon in the kitchen and making your yummy cheese cake:-)
Thanks so much for the brilliant recipe Tim, the cheesecake was melt in your mouth heavenly and the best part is that I felt great after. My boyfriend loved it and this will definately be our dessert for Christmas Day:-)

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I must have some :-)

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Wow that looks scrumptious....yum:-) Guess what I'll be making this weekend:-)

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Cheesecake, yummy. I'll try this one. Thanks.

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What a whopper of a first recipe! I've been quite partial to a cheesecake over the years and this one looks amazing. Look forward to your next one.

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i feel like i gained twenty pounds just from LOOKING at this recipe! It sounds very tasty though..

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