Happy Raspberry Cheesecake
01.05.2018
This is the cake I made on my birthday. For the giveaway, I asked you to share your own favourite party recipe. From the four winners, I chose to make this good-looking cake. It was a hard pick because you all submitted so many delicious recipes! But this sweet and sour cake is the winner. Reason: I was so up for this one! And I’m telling ya, give it a try, it’s yummy!
Prep time
30 min (excl. soaking and freezing)
Portion
1 cake
Shelf life
For 3 months in the freezer
Supplies
- Food processor (recommended) or blender
- Baking tin 20 cm (or smaller)
Ingredients
30 min (excl. soaking and freezing)
Portion
1 cake
Shelf life
For 3 months in the freezer
Supplies
- Food processor (recommended) or blender
- Baking tin 20 cm (or smaller)
Ingredients
Crust:
210 g (1/2 cup) almonds, raw
75 g (1/2 cup) soft (Medjoul) dates
1/2 tsp sea salt
40 ml water
Filling:
225 g (1 1/2 cup) cashews, raw
Juice of 2 lemons
1 tsp vanilla powder, unsweetened
80 g (1/3 cup) coconut oil, extra vierge
80 ml (1/3 cup) maple syrup (recommended) or raw honey
100 g (1 cup) (frozen) raspberries
Extra: fresh berries for decoration
I decorated the cake with different kinds of berries and grated coconut. Heaven!
Method
Preparation:
Soak the cashews overnight or for at least four hours in warm water.
Crust:
Put the nuts, sea salt and dates in the food processor or blender until finely ground. Add the water and mix again. Press the mixture into the bottom of the tin until it is completely covered. Clean out the food processor or blender.
Filling:
For the middle layer: Melt the coconut oil, add all the ingredients except for the raspberries to the food processor or blender until it is a creamy mixture. Pour 1/3 of the mixture onto the crust.
For the top layer: Add the raspberries to the other batch of filling and mix again until it becomes a creamy, thick pink mixture. Pour it all onto the middle layer. Place the cake in the freezer and leave it to set for about five or six hours. Remove it from the freezer and transfer it to the fridge for an hour. Then, slice the cake, serve and enjoy!
Preparation:
Soak the cashews overnight or for at least four hours in warm water.
Crust:
Put the nuts, sea salt and dates in the food processor or blender until finely ground. Add the water and mix again. Press the mixture into the bottom of the tin until it is completely covered. Clean out the food processor or blender.
Filling:
For the middle layer: Melt the coconut oil, add all the ingredients except for the raspberries to the food processor or blender until it is a creamy mixture. Pour 1/3 of the mixture onto the crust.
For the top layer: Add the raspberries to the other batch of filling and mix again until it becomes a creamy, thick pink mixture. Pour it all onto the middle layer. Place the cake in the freezer and leave it to set for about five or six hours. Remove it from the freezer and transfer it to the fridge for an hour. Then, slice the cake, serve and enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!
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