Recipe Directions
CRUST
1. Blend all crust ingredients in a blender or food processor using enough dried fruit to make the mixture stick together when you squeeze it.
CREAM FILLING
2. Blend all the ingredients together, except the raspberries, adding enough water until it reaches the texture of thick cream.
RASPBERRY CREAM FILLING
3. Blend half the cream mixture with half the raspberries.
ASSEMBLY
4. Press crust into the bottom of a springform or pie pan.
5. Place the remaining half of raspberries over the crust and pour the cream over the raspberries.
6. Follow with the raspberry cream.
7. Allow to chill in the freezer for 1-2 hours or until firm.
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Comments
Top voted
erin
Jul 27, 2011
You can add more coconut oil to make it stay firmer or you can add a little cacao butter which would mean that it would stay even firmer at a higher temperature. Coconut oil melts at around 70 degrees and cacao at around 90 degrees.
erin
Apr 18, 2011
I made an 8 or 9 inch pie with this recipe. But you can just make more or less cream to fit the size container that you are using. And I just remembered a little earlier that I forgot to put coconut oil in the recipe. Thanks for the reminder!
JoyceH
Jul 27, 2011
Wow, this does look gorgeous! Such a pretty cake with the berries and two different colors! And I bet it tastes wonderful! :-)
I also agree that with a bit more coconut oil it will stay firmer. Having made several cheesecakes over the winter and early spring ,I have ususually used between 1/2 to 1 cup of coconut oil depending on the size (usually 1 cup for a big 9 or 10 inch spring form pan). And cacao butter will certainly make it nice and firm. This would give the cake a nice strawberry white chocolate flavor, much like Vanessa Sherwoods famous white choc strawberry cheesecake which is divine. Ah....raw desserts are just so amazing!
All
JAH-mason
Jul 28, 2011
I think not enough coconut oil was my problem. The recipe called for 1 1/2 Tbsp of oil, so that's all I put in. It sounds like you guys put in a lot more, so I will have to try that the next time a make it. Thanks for all your help..
JoyceH
Jul 27, 2011
Wow, this does look gorgeous! Such a pretty cake with the berries and two different colors! And I bet it tastes wonderful! :-)
I also agree that with a bit more coconut oil it will stay firmer. Having made several cheesecakes over the winter and early spring ,I have ususually used between 1/2 to 1 cup of coconut oil depending on the size (usually 1 cup for a big 9 or 10 inch spring form pan). And cacao butter will certainly make it nice and firm. This would give the cake a nice strawberry white chocolate flavor, much like Vanessa Sherwoods famous white choc strawberry cheesecake which is divine. Ah....raw desserts are just so amazing!
erin
Jul 27, 2011
You can add more coconut oil to make it stay firmer or you can add a little cacao butter which would mean that it would stay even firmer at a higher temperature. Coconut oil melts at around 70 degrees and cacao at around 90 degrees.
JAH-mason
Jul 26, 2011
JAH-mason's Review
Raspberry Cheesecake
I made this cheesecake and it was awesome. My wife loved it. The only problem I had was with the firm ness. I put it in the freezer for about 6 hours. After I took it out and let it stand out a bit. It got too soft. Do I have to keep it in the freezer until it's time to serve? If not, how do I get it to stay firm like in the picture?
gratefultobe
Apr 22, 2011
gratefultobe's Review
Raspberry Cheesecake
made this today. my first raw 'dessert', easy, do it!!!!! better thawed :)
ps I made a 10 " spring form and cut into 16 pieces
erin
Apr 21, 2011
bluebells, you do not have to use young coconuts. Most of the time when I make this sort of cream I just use nuts. I decided to add the coconut this time just because I happened to have some on hand. So just use nuts and leave out the coconuts. :)
bluebells
Apr 20, 2011
I cannot get young coconuts. Is there an alternative?
BabyBanana
Apr 20, 2011
oh thank u!!!!!!... I love how their is only a short ingredient list to follow.. :) yumyum going to try this
carrie6292
Apr 20, 2011
I'm so glad you posted this - no cashews :) I cannot wait to try this once i'm off my Master Cleanse! Thanks!!!
erin
Apr 19, 2011
I love creating, for the crust, the dried coconut it not necessary at all. Just omit it. The coconut oil helps the cream stay firm. I think it would be ok to use a mild flavor olive oil, or any other mild flavored oil, as a substitution, but it will just become softer faster. Let me know how it turns out. Hope you enjoy it!
kalypso
Apr 19, 2011
Wow, so easy and very few ingredients! I'll have to remember this one next time I'm in the market and pick up some coconuts.
I_love_creating
Apr 19, 2011
Is there any alternative to the coconut oil and dried coconut? I have a friend who cannot eat coconut, and I would love them to try this cake.
erin
Apr 18, 2011
I made an 8 or 9 inch pie with this recipe. But you can just make more or less cream to fit the size container that you are using. And I just remembered a little earlier that I forgot to put coconut oil in the recipe. Thanks for the reminder!
rawflamenca
Apr 18, 2011
Looks gorgeous!! How large a cheesecake will this recipe make? Also, how firm is the cheesecake without using coconut oil?
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