Paleo Whipped Raspberry Cheesecake (Grain Free, Refined Sugar Free, Dairy Free, Egg Free, Corn Free, Soy Free, Gluten Free, Vegan)

Now, you do need to start this recipe two full days ahead, but I promise the end result is SO worth it!

Here is what you’ll need:

1 1/2 Cups Raw Cashew Halves, Soaked for 24 hours
1 Tablespoon Raw Apple Cider Vinegar
2 Tablespoons Fresh Lemon Juice
2-3 Tablespoons Water
2 Cups Almond Flour
2 Tablespoon Melted Coconut Oil
1 Egg (or you can substitute 1 Tablespoon of Applesauce)
3/4 teaspoon Pink Himalayan Salt
3/4 C. Coconut Sugar, Divided
1 t. Vanilla Bean Powder, or 2 t. Vanilla Extract
1 2/3 Cups Coconut Cream, Chilled for 24 Hours Prior to Use
1 Tablespoon Arrowroot Powder
1 Teaspoon Finely Grated Lemon Zest
1 C. Ripe & Mashed Raspberries (Make sure to drain the majority of the juice)

 Directions:

Two days before you plan to make this Paleo Cheesecake, place all of your cashew halves into a large glass bowl and fill with water. Cover with saran wrap and let those babies soak for 24 hours in your fridge. Once 24 hours have passed, drain and rinse off the cashews. Then you’ll put the cashews with the Apple Cider Vinegar, Lemon Juice, & two tablespoons of water into your high-powered Food Processor or blender (Yes, it does need to be a good one). Blend until VERY smooth. Use the last tablespoon of water (to make a total of 3 tablespoons) if it needs a little help getting smooth in the blender. Blend for at least two minutes, until smooth, then set aside for 2 hours on your counter. After two hours has passed, place 1-ply cheesecloth on top of a large container, and place your mixture gently into the cheesecloth. Pull up the sides and hang it up, tied tightly onto a long wooden spoon (or something else you can leave it tied to) over a tall & narrow container. You’ll want the bag to be suspended so that the liquids can drain. Let this rest, suspended, in a warm place for another 24 hours. Then you’ll remove your little ball of Paleo “cream cheese” and place in fridge for a minimum of 2 hours before using in the cheesecake.

Preheat the oven to 350F. For the crust, you’ll mix the almond flour, 1/4 C. of the coconut sugar, vanilla bean powder, the egg (or applesauce if egg-free), salt, and melted coconut oil together in a large bowl. Mix this with your hands until it forms a dough ball. Then press the dough ball into a 9-inch round deep pie pan (Yes, I chose a pie pan over a Spring Form pan because this a a fluffy cheesecake & less dense – Still comes out beautifully though!) until even all around. Bake for 12 minutes, then set aside to cool.With hand beaters or a kitchen aid mixer, whip the chilled coconut cream until stiff peaks form in a small bowl. In a separate mixing bowl, whip your cashew “cheese” mixture with the remainder 1/2 C. of Coconut Sugar, Lemon Zest, & Arrowroot Starch. Whip until the sugar & arrowroot is dissolved and the mixture is rather fluffy. Remove from beaters & fold in mashed raspberries and whipped coconut cream until smooth. Pour into cooled crust & use spatula to smooth and place in fridge for 1-2 hours before serving. Top with fresh Raspberries & this amazing Coconut Whipped Cream.

Everyone will think you’re incredible if you make this. Seriously. Just do it. 🙂

raspberry

Enjoy!
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