{"id":220,"date":"2011-06-13T05:09:00","date_gmt":"2011-06-13T05:09:00","guid":{"rendered":"https:\/\/anjaschwerin.com\/food\/?p=220"},"modified":"2016-04-30T10:01:56","modified_gmt":"2016-04-30T10:01:56","slug":"raw-lemon-cashew-cheesecake","status":"publish","type":"post","link":"https:\/\/anjaschwerin.com\/food\/06\/raw-lemon-cashew-cheesecake\/","title":{"rendered":"Raw Lemon Cashew Cheesecake"},"content":{"rendered":"
\n
Are friendships worth to put at stake for a piece of cake? Well, this is what I did. After I made this raw lemon cheesecake for the first time, I was so blown away by its flavors and textures, that I big-mouthedly promised sample pieces to neighbors and friends. They never reached their destination. Apart from one piece that I gave my husband to try, I had the whole cake by myself. It keeps very well in the fridge for a week.<\/div>\n
<\/div>\n

I still hesitate to call this a healthy cake. It’s simply too good to be true. It’s too delicious. But let’s get down to the facts: It’s vegan, gluten-free and grain-free. And it is made with natural raw ingredients only. It might have a little bit too much of everything, but it is without a doubt nutritious. The ingredients list is so incredibly simple. You might, in fact, have all of them in your pantry and could start making this cake right away. Perfect in the summer months, as the oven is not needed to make it. A piece of this cake with a drizzle of raspberry coulis (Ok … this one is not as healthy and includes some stove top action), and you’ll be nutritiously and deliciously in heaven.
\nI hope, my friends and neighbors will forgive me. I will spend the rest of the day finding a suitable excuse. Or instead, just make another cake.
\n———————————————————————<\/p>\n

RAW LEMON CASHEW CHEESECAKE<\/b><\/div>\n
<\/div>\n
(<\/span>Print Recipe<\/a>)<\/span><\/div>\n
<\/div>\n
Crust <\/b><\/div>\n
1 cup raw whole almonds<\/span><\/div>\n
3\/4 cup dried dates, pitted and roughly chopped<\/span><\/div>\n
1\/4 cup desiccated coconut flakes<\/span><\/div>\n
1 tablespoon water (or as needed) <\/span><\/div>\n

\nFilling<\/b><\/div>\n
1 1\/2 cups raw cashew nuts<\/span><\/div>\n
1\/4 cup fresh lemon juice<\/span><\/div>\n
1\/4 cup coconut oil, melted<\/span><\/div>\n
1\/4 cup agave syrup or raw honey (not vegan), or\u00a0 maple syrup (not raw)<\/span><\/div>\n
<\/div>\n
RASPBERRY COULIS (NOT RAW)<\/b><\/div>\n
adapted from <\/span>Food Network<\/i> <\/a><\/div>\n
<\/div>\n
1\/2 cup palm sugar<\/span><\/div>\n
1\/2 cup water <\/span><\/div>\n
<\/div>\n
2 cups raspberries (fresh or frozen)<\/span><\/div>\n
1 1\/2 tablespoons fresh lemon juice <\/span><\/div>\n
1\/2 tablespoon cornstarch<\/span><\/div>\n
<\/div>\n
Serves 8<\/span><\/div>\n

———————————————————————
\nSoak the cashew nuts in cold water for 4 hours. Rinse and drain. Set aside.<\/p>\n

For the crust, combine whole almonds, dried dates and coconut flakes in a food processor. Pulse until finely chopped and crumbly. It should stick together when pressed between two fingers. Add a tablespoon of water if it doesn’t stick and blend again. Repeat if necessary. Make sure the dough doesn’t get too wet.
\nWith your fingers, press the crust mixture into bottom and sides of a cake pan with removable bottom. Make sure it is evenly covered. Set aside.<\/p>\n

Combine drained cashews with lemon juice, coconut oil and syrup in the food processor and blend until it becomes smooth and creamy. Transfer mixture onto the crust in the cake pan. Spread evenly and smooth the top.<\/p>\n

Put the cake in the freezer for 1-2 hours, or until firm. Remove from freezer, and cut into slices while still frozen. Then keep in refrigerator for 1 hour to defrost or 20 minutes on counter top before serving.
\nServe with fresh berries and a drizzle of raspberry coulis.
\n
\nRaspberry Coulis<\/b>
\nCombine the sugar and water in a small saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the sugar dissolves, about 3 minutes. Pour the syrup into a container and refrigerate until completely cold, about 45 minutes. The syrup can be stored in an air-tight container in the refrigerator for up to 1 week.<\/p>\n

For the coulis: Bring the raspberries, syrup, and lemon juice to a simmer in a heavy medium saucepan over low heat. Simmer, stirring occasionally, until the berries are very soft, about 8 minutes.
\nSprinkle the cornstarch over 2 teaspoons cold water and stir to dissolve. Pour into the simmering raspberry mixture. Cook, stirring occasionally, until the sauce thickens, about 3 minutes.<\/p>\n

Strain through a fine-mesh sieve into a bowl; discard the seeds. Cool completely, then cover and refrigerate until ready to use. Freeze any leftover coulis in a plastic container for up to 1 month.<\/p>\n

\"Becoming<\/a>\u00a0\u00a0 \"Ani's<\/a>\"\"\"\"\u00a0\u00a0 \"Going<\/a>\"\"<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Are friendships worth to put at stake for a piece of cake? Well, this is what I did. After I made this raw lemon cheesecake for the first time, I was so blownRead More<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":868,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[3,4,2,23,9],"tags":[],"class_list":["entry","author-Anja","post-220","post","type-post","status-publish","format-image","has-post-thumbnail","category-dessert","category-gluten-free","category-grain-free","category-raw","category-vegan"],"jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8TjFz-3y","jetpack-related-posts":[{"id":213,"url":"https:\/\/anjaschwerin.com\/food\/07\/coconut-kissed-almond-date-truffles\/","url_meta":{"origin":220,"position":0},"title":"Coconut-Kissed Almond Date Truffles","author":"Anja","date":"July 3, 2011","format":"image","excerpt":"These truffles are a by-product of my Raw Lemon Cashew Cheesecake. I was playing around with the proportions of the crust ingredients, that left me with a whole batch of nice \"truffle dough\" the first time, as it got slightly too wet to be used as a crust. The second\u2026","rel":"","context":"In "dessert"","block_context":{"text":"dessert","link":"https:\/\/anjaschwerin.com\/food\/category\/dessert\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/07\/AlmondDateTruffles.jpg?fit=872%2C682&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/07\/AlmondDateTruffles.jpg?fit=872%2C682&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/07\/AlmondDateTruffles.jpg?fit=872%2C682&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/07\/AlmondDateTruffles.jpg?fit=872%2C682&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":79,"url":"https:\/\/anjaschwerin.com\/food\/12\/vegan-pumpkin-orange-spice-squares\/","url_meta":{"origin":220,"position":1},"title":"Vegan Pumpkin Orange Spice Squares","author":"Anja","date":"December 22, 2012","format":false,"excerpt":"\u00a0There is many good things about Christmas in Dubai. If you can get your head around sunshine, blue skies and rather warm weather (which is something you have to get used to when you grew up in more Northern regions of the world), the rest is just mind-blowingly good. The\u2026","rel":"","context":"In "dessert"","block_context":{"text":"dessert","link":"https:\/\/anjaschwerin.com\/food\/category\/dessert\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/12\/PumpkinOrangeSpiceBars1-s.jpg?fit=669%2C988&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/12\/PumpkinOrangeSpiceBars1-s.jpg?fit=669%2C988&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/12\/PumpkinOrangeSpiceBars1-s.jpg?fit=669%2C988&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":59,"url":"https:\/\/anjaschwerin.com\/food\/04\/lemon-rosemary-bundt-cake\/","url_meta":{"origin":220,"position":2},"title":"Lemon Rosemary Bundt Cake","author":"Anja","date":"April 2, 2013","format":false,"excerpt":"Life has been good recently as two 10k races were on the agenda. The first race included a 2.5k junior race that my son participated in. His first official race, with bib number and timing chip and all. He is seven years old. I couldn't watch him running, as I\u2026","rel":"","context":"In "dairy-free"","block_context":{"text":"dairy-free","link":"https:\/\/anjaschwerin.com\/food\/category\/dairy-free\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2013\/04\/LemonRosemaryBundtCake5-s.jpg?fit=680%2C1024&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2013\/04\/LemonRosemaryBundtCake5-s.jpg?fit=680%2C1024&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2013\/04\/LemonRosemaryBundtCake5-s.jpg?fit=680%2C1024&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":55,"url":"https:\/\/anjaschwerin.com\/food\/05\/spring-favorites-2013\/","url_meta":{"origin":220,"position":3},"title":"Spring Favorites 2013","author":"Anja","date":"May 1, 2013","format":false,"excerpt":"As Spring should be in full swing in most places of in the northern hemisphere, I think it's time for another seasonal recipe round-up. Believe it or not, I don't go through my own recipes often enough. More often than not, I stick to the same old recipes (that I\u2026","rel":"","context":"In "gluten-free"","block_context":{"text":"gluten-free","link":"https:\/\/anjaschwerin.com\/food\/category\/gluten-free\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2013\/05\/Spring-Favorites2013.jpg?fit=724%2C1024&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2013\/05\/Spring-Favorites2013.jpg?fit=724%2C1024&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2013\/05\/Spring-Favorites2013.jpg?fit=724%2C1024&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2013\/05\/Spring-Favorites2013.jpg?fit=724%2C1024&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":159,"url":"https:\/\/anjaschwerin.com\/food\/12\/my-favorites-of-2011\/","url_meta":{"origin":220,"position":4},"title":"My Favorites of 2011","author":"Anja","date":"December 31, 2011","format":false,"excerpt":"Wishing you all a very happy New Year. May all your wishes and dreams come true. I usually don't give much attention to New Year's Eve and New Year. To me, life goes on where tomorrow is yet another day. Nevertheless, I went through my archive and pulled my 10\u2026","rel":"","context":"In "favorites"","block_context":{"text":"favorites","link":"https:\/\/anjaschwerin.com\/food\/category\/favorites\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/12\/Best2011small.jpg?fit=787%2C787&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/12\/Best2011small.jpg?fit=787%2C787&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/12\/Best2011small.jpg?fit=787%2C787&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/12\/Best2011small.jpg?fit=787%2C787&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":121,"url":"https:\/\/anjaschwerin.com\/food\/06\/lemon-frozen-yogurt\/","url_meta":{"origin":220,"position":5},"title":"Lemon Frozen Yogurt","author":"Anja","date":"June 1, 2012","format":false,"excerpt":"It's probably a known fact to you that I avoid refined sugar in my recipes. You might have even noticed that many of my recent recipes have been grain free, as I seem to do well without sugars and grain starches in my system. However, dairy is still part of\u2026","rel":"","context":"In "dessert"","block_context":{"text":"dessert","link":"https:\/\/anjaschwerin.com\/food\/category\/dessert\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/06\/LemonFrozenYogurt.jpg?fit=744%2C1024&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/06\/LemonFrozenYogurt.jpg?fit=744%2C1024&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/06\/LemonFrozenYogurt.jpg?fit=744%2C1024&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2012\/06\/LemonFrozenYogurt.jpg?fit=744%2C1024&ssl=1&resize=700%2C400 2x"},"classes":[]}],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/anjaschwerin.com\/food\/wp-content\/uploads\/2011\/06\/CashewCheesecake.jpg?fit=1024%2C680&ssl=1","_links":{"self":[{"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/posts\/220","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/comments?post=220"}],"version-history":[{"count":2,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/posts\/220\/revisions"}],"predecessor-version":[{"id":2125,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/posts\/220\/revisions\/2125"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/media\/868"}],"wp:attachment":[{"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/media?parent=220"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/categories?post=220"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anjaschwerin.com\/food\/wp-json\/wp\/v2\/tags?post=220"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}