Wednesday, December 19, 2007
This is a basic REAL Cheesecake recipe with variations:
2 cups soaked and dehydrated Pecans
1/3 cup pitted dates
pulse together in a food processor until it forms a crumbly sticky mass
remove mixture and press into a 12' springform pan lined with parchment or waxpaper
use a small piece of the paper and a flat botttomed measuring cup to press the mixture firmly into the pan. Best if dehydrated 6-8 hours but not needed.
3 cups RAW cashews (about 4cups after soaked 12 hours)
1 vanilla bean (blindguru.com)
2 Tbs Lemon Juice FRESH SQUEEZED
3/4 cup agave REAL RAW from Ultimate Raw Foods.com**
2 Tbs Psyllium powder
1/2 cup coconut butter**
1/2 cup cacao butter**
H20 to cover top of nuts plus 1 inch
1 pinch -1 tsp sea salt (optional)
Blend in a highpower blender until smooth. scrape and pulse a few times.
taste for your level of sweetness desired add more agave or a pinch of stevia if desired. can also use Yakon syrup decrease quantity by 1/3. Blended mixture should be light on the tongue and move easily in the blender so if it stick a bit add a touch more water until it moves no more than 1/2 cup should be needed.
Chocolate: double the cacao butter in place of coconut, add 1 cup raw cacao powder**, add 1/4 cup more agave, substitute 1 Tbs Raw cider vinegar for the lemon for really rich chocolate add 1/4 cup nibs
Lemon: replace 2 Tbs with 3/4 lemon juice and add 1/2 tsp tumeric
Key Lime: substitute lemon juice for 3/4 cup lime juice add in 2oz fresh spinach
Berryliscious: over the top of the nuts add in 2 cups fresh berries of choice
Once cake batter is blended pour into springform pan and place level into the freezer for several hours so as to ensure a solid set. Use a Hot wet towel on the outside of the pan to loosen the cake from the inside of the ring. Remove ring and slid onto display plate, have fun and decorate as you wish! Have fun and enjoy the blissfull foogasmic experience.
(Picture of Lemon cheesecake Decorated By Bruce Horowitz at Earth Dance 06 sunkitchen.com RIPE.com)