Recipe Directions

FOR THE BASE

1c cashews

2T agave

1/4c coconut oil

2t vanilla extract

¼t salt

2t lemon juice

  • First process cashews to flour.
  • Add remaining ingredients and process again.
  • Press into the bottom of 9” springform pan and place in fridge whilst working on filling.

FOR THE FILLING

3c cashews, soaked

1c coconut oil

1/2c lemon juice

2T vanilla extract

1/2t salt

3/4c agave

1 1/2c pomegranate juice

1/2c beetroot juice (optional, just for colour)

  • Blend all ingredients in a high speed blender under smooth.
  • Pour on top of the base.
  • Place in the freezer to set. Once it’s set, the cheesecake can be moved to, and stored in, the fridge until ready to eat.

FOR THE CLEMENTINE GELATO

2c cashews

½c coconut butter/oil

¼c agave nectar

1t vanilla extract

3c almond milk

1c clementine juice

2t clementine zest

Pinch salt

  • Blend all ingredients in a high-speed blender until smooth. Taste for sweetness, you may need to add extra agave if your clementines weren’t that sweet.
  • Pour mixture into a rectangular container and place in the freezer to set. Once set, pass through a juicer with a homogenising attachment on. Alternatively, you can pour the mixture (unfrozen) into an ice-cream maker.

From Chef Russell James! Found on therawchefblog.com and had to share!

Honeywater's Thoughts

Cheescake? Gelato? Raw? Yes, please.

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Comments

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Just made this desert for the first time after my friend Lisa made it for me and brought it to my birthday party. I had regular cake and the raw cake there and everyone wanted the raw food cake! Amazing! It was the best desert i have ever eaten! I highly recommend it!

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Ths is setting in my freezer right now. I made my crust with hazelnuts...mmmm good! I had 1 1/2 cups macadamia nuts, 1/2 cup of almonds and 1 cup of cashews and it tastes more like all cashews. I HATE the taste of cashews mixed with lemon juice. It turns my stomach. Oh well. I am sure this will come out delishes! I have a huge pomegranite tree and lemon tree so everything was right off the tree! I am going to melt some cacao for the top in my dehydrator! Can't wait to taste it! I will let ya'll know! It's soooooo pretty!

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I just made the gelato (I squeezed clementines for the juice - they're small and it took 15-20 I think). I also peeled a clementine and put it in the blender whole for some pulpiness and added more agave than the recipe states :) I don't have a juicer or ice cream maker so I just ran everything through the blender a few times... I thought it came out great! It was very "nutty" tasting but I thought it was quite delightful!

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I made this with a few variations and it came out great!

Instead of the cashews (not a fan) I used 3 cups of soaked almonds and then removed the skins so it kept that creamy texture (thank goodness my girlfriend helped me).

I halved the agave in the crust (used almonds again) because I tend to like more nutty/less sweet crusts.

I used 1 cup pomegranate juice and .5 cup cherry juice because I ran out of the former. Very good addition to the flavor.

After making it the only thing I would do differently would be to use a little less lemon juice in the filling, it came out a little tart, but still great.

Wonderful recipe, Russell James makes everything look so delicious!

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Where would I get clementine juice?

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looks very beautiful... wish there is not so much cashewes...

thanks!

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That looks amazing! I must try! Thanks for sharing!

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I'm at work (slacking a little) and having a super hungry day...so what do I do, get on here and look at recipe's... I want to eat this so bad it looks so amazing!

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Ok. Wow.

I wanted to make this, but not with pomegranates. Last night I made a cheesecake using this recipe as a start...

Instead of cashews I used macadamia nuts (SO WORTH IT). Instead of using pomegranate juice I used fresh coconut water. And instead of vanilla extract I used vanilla bean (ALSO SOOOOOO WORTH IT!!!).

All in all, this cheesecake is AMAZING. I am fortunate enough to have made it for a work function, where I'm being REIMBURSED! Hahaha I'm so lucky! It's a $40 cheescake (largest size)...I had the pleasure of making it and to share it with everyone...

Anyhow, just know if you don't want the pomegranate, my combo was AMAZING.

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This has got to be one of the best looking dessert recipes on this site! Fit for a fancy vegan/raw restaurant! I am going to make this this week!

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bellasera,

just wondering what kind of reactions you have to coconut oil. i eat a lot of it daily i love it!

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Coconut oil is an edible oil from coconuts that has been consumed in tropical places for thousands of years.It used to be pretty popular in around the world especially the baking community but it's high fat content had people looking for other things.

You can find it online or in in places like Whole Foods. Keep in mind though that trying out a small amount is better at first. Some people have reactions to it.

I do OK with it in small amounts.

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wow... that's sick man, colder than ice... that guy's the shit.

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The grocery store did not have coconut oil. What exactly is that? Could I make this without it? Is there something I could use instead???

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So, you put the mixture in the freezer for 2-3 hours - take it out and run it through the food processor - then put it back in for 2-3 hours - take it out and run it through the food processor - etc......? If that's the case, I'm in. I have been humming and haaing about buying an ice cream maker but if I don't have to - that's better still. :)

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Heartfeltjourneys you could possibly change the fruit to strawberries or raspberries and use cacao butter to harden the cake.

carrie6292... why don't you eat cashews? the only other nuts I could think of would be a mixture of macadamia nuts and blanched and peeled almonds.

You can also make ice cream in your food processor by putting it in the freezer and taking it out every 2-3 hours and running the processor to get air into it... do this 4 times, 3 can work too, then freeze overnight and you get yummy ice cream the next morning. I've used this technique quite a few times. The juicer works too but for some reason I prefer the food processor way. Also the ice cream maker works well too.

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wow. fantabulous. i love the juicer idea for the ice cream. can you make a lot in advance that way?

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I'm going to give you a 5.0 I want make it

I made ice cream cone recipe view my blog

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Love James, he's a true RAW CHEF visionary. I've got every one of his recipes saved and plan on buying his new ebook. The guy not only make it look fantastic but tastes great as well. I hope to get over to England this next spring to take a few cooking lessons from him. BTW this desert is to die for!!!!!!!Only thing is it takes a while to put together and can be a bit tricky, but in the end it's worth it. I used my ice cream maker for it.

Hey Laurie, lets experiment next time your over with some things to see what we can come up for J. Hugs

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I love this guy. I made this with soy lecithin (I know, I know) and some leftover irish moss and it turned out plenty yummy and held it's shape. I took it to a baby shower full of non-raw Costco-ites and everyone raved.(I also substituted raspberries for the pomegranate (out of season))

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This looks so delicious!!!

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Wow, that color is amazing, isn't it?!

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what can I use to replace the coconut oil? My boyfriend is allergic to it.

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Okay, this looks devine! I'm going to have to play around with this because i don't eat cashews, but i'll try it with various nuts. I cannot wait to make this!!!! Thanks for adding!

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