Recipe Directions

1. Prepare the Real Cream Cheese, following the recipe on my recipe page
2. Blend the coconut until it is very smooth. This took me about 8 minutes with my high speed blender. You don’t want the coconut swimming in liquid, but there should be ‘milk’ in the stuff after it’s soaked.
3. Combine the coconut and Real Cream Cheese and blend very well. Culture for at least another 24 hours. You can cheat and hurry this up by culturing the whole thing at once. Simply make the coconut the day before you start the Real Cream Cheese.
4. Make the Graham Cracker crust and press it up the sides of an 8 inch springform pan. A smaller pan gives a higher cheesecake, and a larger pan a thinner one. You choose. I think 8 inches is dandy.
Place it in the fridge while you make the Ganache.
5. Make the Ganache, using the recipe on my recipe page. Take one cup of this and swirl it around, coating the bottom and sides of the crust (I come right up over the edge). Place in the fridge to harden.
Reserve the remaining 2 c of ganache for piping. (alas, you’ll have to melt and then harden it again to get the proper temperature, probably)
6. Make the filling Blend the coconut/cream cheese mixture yet again, adding the agave, vanilla, sea salt, lime pulp, and the the zest from the first lime, tasting to adjust sweetener, if desired.
Slowly add the coconut oil, in a thin stream – you should notice the mixture thickens somewhat and becomes lighter.
7. Put the filling in the crust and refrigerate or freeze until firm (about 30 minutes to 3 hours depending on your particular fridge).
8. Remelt and semi-harden the ganache and place in a piping bag fitted with a star tip. Pipe large globs of ganache in a fancy pattern around the cheesecake. Place back in the fridge.
Serve to your cooked friends and smirk

Poemomm's Thoughts

About five years ago, hubby and I tasted the most bizarre (and fantastic) cheesecake I’d ever had – and I’ve had a lot—a key-lime-oreo cheesecake.
I was seriously expecting the thing to be foul, but instead I found the tart key-lime filling set off the super sweet chocolate so well that I never forgot it. I vowed one day to duplicate that dessert, but unfortunately (or fortunately) we discovered that we were gluten-intolerant, and dreams of oreo anything faded into a distant memory.
This cheesecake takes its inspiration from that long-ago, fantastic dessert. A creamy key-lime filling is enhanced by chocolate ganache and foiled by a near-perfect ‘graham cracker crust’—my non-raw hubby loved the dessert and didn’t question whether it was ‘real’ or cooked or… in fact he ate his portion and part of mine. High praise from a cooked foodie.
There are several secrets to making an authentic cheesecake. Cultured Real Cream Cheese makes the flavour more authentic than any raw cheesecake I’ve had before, and reconstituted, dehydrated coconut (also cultured) adds the textural dimension that keeps the cheesecake from being TOO smooth.
You’ll need to think about this dessert several days in advance, since you need at least 48 hours for the total culturing of the filling.
A few additional notes: I was raised in FL where the concept of a green key-lime was villified violently. Real Key lime anything is NOT green. But if you’re desperate, add one or two tsp of green powder (like Green Magma)... tread VERY carefully here, or you’ll ruin the taste. IMO, you should leave it well enough alone. Floridians will approve highly.
You’ll want to cut this into small slices – it’s very rich.

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Comments

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I found the recipes for the chocolate ganache and real cream cheese, but am having trouble coming up with the recipe for the graham cracker crust. any ideas?

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how do you come up w/this stuff? seriously? have you thought about a book? for real answer my question. how do you think up this stuff?

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yes, this uses the Real Cream Cheese from the site. No dairy

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I'm ashamed to call myself Floridian for the time being, but am looking forward to trying this. =)

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Nicci: I'm guessing this uses the "real cream cheese":http://www.therawtarian.com/community/recipe/real-cream-cheese recipe from the site - made out of macadamia nuts!

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It looks sooo good but is there any way to substitute the cheese? I don't believe in dairy.

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I made this but ended up having to leave out the coconut, because I accidently cooked it in the blender. And I only added lime juice from 2 limes. I also made the cream cheese with cashews, 'cause it was all I had on hand; came out great. Anyway, it was delicious. My boyfriend took some to work and 4 people wanted the recipe; one person offered to pay me to make him one, if you can believe it--and this is a pizza/pasta restaurant by the way. Everyone there thinks my bf is CRAZY for eating raw, but I think this has proved his point in a big way. Thanks so much for the recipe!

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Hmmm... going to try this w/o the lime... sounds delicious!!!!

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I have some mature fresh coconut in the fridge......going to try it with that! Thanks poemmom you're a wonder :)

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none - it blends to make the cheesecake flave... that's why you need to culture it, too.
If the key lime were left out, the coconut flavour, though mild, would be there, I'd think

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Yum poemomm - looks fantastic......and I love the idea of painting the whole base with the ganache! But what kind of impact does the coconut have flavour-wise please?

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picture = drool

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Poemomm will you adopt me? Your recipes are truly inspiring. You always leave me wanting to try your delectable looking concoctions. Your hubby is one lucky fellow.

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I made almost this exact same thing the other day. For valentine's day I was going to make my boyfriend a cheesecake with some chocolate hearts on the top and decided to make it a lime cheesecake at the last minute. It was delicious and gone in just a few days. Thanks for great recipe!

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Oh my, this looks heavenly! Thank you for sharing!

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