This is the recipe for raw vegan cheesecake that Shari posted on the forum.
WHITE CHOCOLATE CHEESECAKE W/RASPBERRY SWIRL
Makes one 10” cheesecake
* = notes that I made during class
1 ½ cups pecans
2 oz. cacao powder *(1 oz. = ⅓ cup)
⅓ cup cacao nibs
4 oz. date paste
½ tsp. sea salt
1 tsp. liquid vanilla *(do not add w/dry ingredients)
Place all ingredients except vanilla in your food processor fitted with the “S” blade attachment.
Process ingredients until the crust starts to rise on the sides of the processor bowl. Stop the machine and mix with a spatula or spoon.
Repeat a few times until nuts are well broken down. (Pecans are a very oily nut, so be sure not to let them go too long as they will more easily turn into a “butter”)
Add the vanilla and continue processing until mixture is consistent. The final result of the crust should be a mixture that can hold together with a gentle pressure and can be broken apart with a clean break.
Assemble the cheesecake pan with the bottom upside-down (with lip facing down). This makes it much easier to serve.
Lightly grease entire inside of pan with some coconut oil.
Distribute crust evenly on the bottom of pan and lightly compact by hand.
*(Cover bottom with whole raspberries or fruit of your choice.)
Set aside until ready to be filled.
WHITE CHOCOLATE FILLING:
3 cups soaked cashews
2 cups almond milk
¾ cup agave syrup
2 tablespoons lemon juice
¼ cup liquid vanilla
¼ teaspoon salt
Blend all ingredients together until smooth and add:
3 tablespoons lecithin *(she uses Health Alliance brand from www.healthforce.com)
⅔ cup melted cacao butter
Resume blending until oil and lecithin are well incorporated.
Pour into cheesecake pan reserving two cups for swirling and add:
1 basket of raspberries (6 ozs.) *SLOWLY
2 tablespoons lemon juice
*(tap out air bubbles)
Confidently begin to pour into the pan so that the colored mixture pierces through the surface of the filling, moving around to evenly distribute throughout the cheesecake. (This step creates a marbled effect on the inside of the cheesecake, which will be visible on individual slices).
After about 1 ½ cups have been poured into the cheesecake, start to pour very lightly allowing a ribbon of filling to sit on the surface. Make sure your color will reach parts of the edge but not all of it.
Now you are ready to swirl! A chopstick is the best tool for this purpose. Insert the chopstick just below the surface and begin moving it around, swirling the fillings into each other. Try to make it as balanced as possible, meaning both colors are equally visible. It is important to know when to stop as too much swirling will blend everything together and you will lose the contrast between colors. Actual swirling time is minimal; the effect is achieved quickly. Remember to be confident and that practice makes perfect.
Once you have achieved your desired effect the cheesecake is ready to set.
Place in freezer to set, 1 – 2 hours or until middle of cheesecake is firm to touch.
Remove spring-form ring by inserting a non-serrated paring knife along the inside edge of pan.
Open spring-form, remove cheesecake, garnish with fresh raspberries, cacao nibs, and serve!
Store covered in your refrigerator from 4 – 7 days. Cheesecakes freeze well for longer storage.
(The ingredient that is subject to the most variability is the nut milk. The most important thing is to blend all ingredients really well. If your blender has, less than 8 cups full capacity or if your blender is struggling, blend ½ the recipe at a time. If the filling does not taste rich and flavorful, add another small pinch of salt and blend a little longer.)