Ingredients

3 cups almond flour
3 tablespoons date paste
1 cup maple syrup powder
¾ cup coconut butter
Pinch of sea salt
2 cups cashews (soaked 2 hours or more)
2 cups young coconut meat
1½ cups agave nectar
½ cup coconut water
1 cup coconut butter
2 tablespoons almond extract
1 vanilla bean or 2 teaspoons vanilla extract
Pinch of sea salt
1 order of cranberry sauce (I used Kandace's recipe, minus the dates)

Recipe Directions

CRUST

1. Take the first 5 ingredients and mix together.

2. Press into the bottom and sides of a 9 inch springform pan.

FLOUR

3. 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.

4. 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.

5. Refrigerate crust while making filling.

FILLING

6. Mix the remaining ingredients (except the cranberry sauce) in a high speed blender/food processor and process until smooth.

7. Prepare cranberry sauce and blend to smooth.

8. Pour half of filling into springform pan. Place 5 or 6 generous dollops of cranberry sauce onto filling and swirl with a butter knife.

9. Pour remaining filling on top and repeat with more cranberry sauce swirling until mixed in.

10. Refrigerate overnight.

TimH's Thoughts

By TimH

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, I 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.

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.

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Comments

Top voted

thisbetherawdavid

Feb 13, 2010

57 votes
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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.

jonneyd

Nov 08, 2010

45 votes
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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

Nyuszi

Feb 13, 2010

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

All

jonneyd

Nov 08, 2010

45 votes
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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

Top Voted

yammygirl

Apr 06, 2010

31 votes
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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.

Little Mermaid

Feb 21, 2010

23 votes
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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:-)

shannonmarie

Feb 14, 2010

22 votes
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I must have some :-)

Little Mermaid

Feb 14, 2010

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

Nyuszi

Feb 13, 2010

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

Top Voted

thisbetherawdavid

Feb 13, 2010

57 votes
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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.

Top Voted

mango woman

Feb 13, 2010

26 votes
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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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