Cashew Cheesecake

Cashew Cheesecake

Details

Rich, creamy and full of flavor — this dairy-free, raw cheesecake is made with fermented cashews instead of cream cheese. Make it either using fresh lime juice or lemon juice for a refreshingly tangy cheesecake.
  • Serves: 1 to 9
  • Active Time: 45 mins
  • Total Time: 2 hrs
  • Views: 5,098
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Steps

Step 1: Gathering the Ingredients for the Crust

• 2 cups almonds*
• 1/4 tsp vanilla extract
• 1/8 tsp sea salt
• 1/3 cup finely chopped dates

Method

BEFORE YOU START: If you have not already, be sure to soak the cashews for the filling. If you are fermenting the cashews, you will need to start a couple of days ahead. See step 3 for how to naturally ferment the cashews.

Note: Instead of almonds, other nuts such as walnuts can be used and/or they can be mixed 50/50. Macadamia nuts can also be added for extra richness. In this case, use only about 3/4 cup of macadamia nuts with the other nuts as they are quite rich and contain more oils.

Step 2: Preparing the Crust

Method

Combine the almonds (or nuts of choice), vanilla and salt in the bowl of a food processor fitted with the metal blade. Process until the mixture until it is finely ground and meal-like.

Slowly add the dates a bit at a time, pulsing to make a tight mixture that holds together.

Note, the mixture should just hold together when pressed with your fingers. If the mixture seems a bit too dry, add another date or two. If the mixture seems a bit too wet, add a few more nuts.

Once ready, press the mixture into the bottom of whichever pan(s) you are using — a 9 1/2-inch springform or an individual cheesecake pan (the pans shown in the picture have removable bottoms).

Alternatively, for a cheesecake that will look a bit more rustic, you could use smaller ramekins or muffin tins. In this case, line the ramekins or tins with two strips of parchment in the form of an X and then place a circle of parchment on top of the X — these “tabs” will make removing the cheesecake easier later.

Place the pan(s) into the refrigerator or freezer while you make the filing.

Step 3: Gathering the Ingredients for the Filling

• 3 cups soaked and fermented cashews*
• 1 1/2 cups Almond Milk*
• 1 cup fresh lime juice (or lemon)
• 3/4 cup agave
• 1 tsp vanilla extract
• 1/8 tsp sea salt
• 3 tbsp lecithin**
• zest of 2 limes (or lemons), if desired
• 3/4 to 1 cup coconut oil

Method

For the cashews, soak overnight in double the amount of water. To ferment the cashews, rinse them the next day and then cover again with double the amount of water and let sit at room temperature to ferment for another 24 hours. When done, the cashews should have a slight tang to them.

*Note: For this particular recipe fresh homemade Almond Milk was used, which will produce a creamy, richer finished product than if using store-bought. Also note that the ratio of nuts for the home-made almond milk was 1 1/4 cups nuts to 3 cups water.

Also note that instead of the almond milk blended fresh fruit can be used instead to create another cheesecake variation.

**Lecithin can be found in many health food and some specialty grocery store. Liquid or powder lecithin will work for this recipe. Be sure to buy organic.

Step 4: Preparing the Filling

Method

Combine the nuts, almond milk, lime juice, agave, vanilla and salt in the bowl of a food processor fitted with the metal blade. Process until very smooth.

At this point, make sure you have your pan(s) ready to be filled — before adding the coconut oil and lecithin.

Note: Because measuring can sometimes vary, depending on measuring cups used, the person etc. The amount of coconut may need to be increased. Before adding the lecithin and coconut oil, check to see how much filling you have — if there is over 6 cups of filling, you will need to increase the amount of coconut oil to 1 cup (instead of the initial 3/4 cup).

Next, add the lecithin and coconut oil to the nut mixture and process until very well blended. If adding zest, add at the very end and just pulse once or twice to incorporate. Note that this will add little flecks of zest throughout the cheesecake, which you may or may not want.

Step 5: Chilling & Serving the Cheesecake

Method

Immediately pour the cheesecake mixture into the pan(s) and transfer to the refrigerator or freezer for an hour or two, or until fully set and firm.

If you have made a large cheesecake, slice and serve individual pieces. If you have made mini- cheesecakes, remove them from the pan and serve. Serve the cheesecake(s) plain or top with a dollop of coconut whipped cream and garnish with a bit of fresh zest, if desired.

10 Comments

  • Jessica M
    Jessica M
    Hello! Is there any substitute for lecithin that could be used?
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Jessica - Great question. As a binder, you might consider using arrowroot, flax seed (ground up), pureed fruits and veg's, silken tofu, agar agar or perhaps meringue powder. Thanks again for learning with Rouxbe! All the best, Chef Kirk
  • Yoly  D
    Yoly D
    Hello! Is there any way to make this a baked recipe? I would love it to set by baking, not freezing, so it won't melt outside.
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Yoly and thanks for your comment - I will do a bit of research on your inquiry and get back to you just as soon as I can. Thanks for learning with Rouxbe! Chef Kirk
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Yoly - so we explored your question with the Rouxbe team and no one has tried to bake this particular recipe. We would love you to try this and report back? Please let us know how the results come out! Thanks for learning with Rouxbe! Chef Kirk
  • Kathryn K
    Kathryn K
    And can this be made oil-free?
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Kathryn - great question. So I haven't made this recipe without any coconut oil although I have made it with considerably less than ¾ of a cup of oil - that said, my instincts tell me that your filling may turn out bit "denser" without any oil at all - but I think your flavor will still be spot - on. I look forward to hearing how it goes! Thanks for engaging with Rouxbe! Chef Kirk
  • Sally L
    Sally L
    Mmmmm, I LOVE this! Totally and utterly delicious :-D I made it with coconut milk instead of almond milk (full fat from the can) so it was a coconut and lime cheesecake. I used dates in the cheesecake mixture instead of agave, and used Agar Agar instead of lecithin. I also used lime essential oil to boost the flavour of lime without having to add extra lime juice which would alter the consistency (using an essential oil approved for internal use). I'm going to try a strawberry version next! Thank you.
  • Kirk B Rouxbe Staff
    Kirk B
    Thanks so much for sharing Sally - sounds absolutely wonderful! All the best, Chef Kirk
  • Miriam B
    Miriam B
    Is there a nut free alternative

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