"Cheese" Cake

Ok so here is a raw recipe I found and adjusted some measurements and took away some ingredients to make my own. Instead of using sliced strawberries for the topping, you can use the strawberry sauce instead or even add the sliced strawberries and sauce if you really want. This taste really good and is alot easier to make than it looks.

Crust
1 cup brazil nuts (or almonds)
1 cup walnuts
1/2 cup dried figs (or dates)
1/4 cup raisons
2 tbs. of orange juice
pinch of salt

Filling
2 cups raw cashews(soaked for 10 hours)
2 tbs. lemon juice
Sea salt to taste (1-2 pinches will do)
1/3 Cup almond milk or any milk you prefer( I used vanilla milk)
1 tsp. vanilla extract
3 tbs honey

Topping
Thinly sliced strawberries to cover the filling.
Lemon Juice. One or two drops over each strawberry.
So about 1 Tbs. lemon juice.

How to: Ok, begin with a round cheezcake pan (spring form pan). Process all the ingredients for the crust. Press the mixture into the pan and set aside (chill in the fridge).

Now the filling. In a food processor process the cashews untill they are creamy. Put this in a bowl and add the lemon juice and salt. Mix really well. Put in a bowl covered with a towel and leave it out in a warm place (room temp) for 3-4 hrs. Combine this "cream cheez" mixture and blend it with the 1/3 cup milk, vanilla extract, honey. Put in the freezer untill ready to use.

Assembly:
Yay, we're almost done. Ok. Take the spring form pan, pour the filling in and tap the pan down to get all the air bubbles. Layer the slices of strawberries on top and add the lemon juice drops.

Put in the freezer for 8 hrs.
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Use this sauce instead of the sliced strawberries if you want. I make it without this sauce though.

Strawbery Sauce
1 cup frozen strawberries
1 tbs. lemon juice
1/2 cup water or orange juice

Blend in a high speed blender, and strain out the seeds. Serve along side the cake.

Keeps for a few days in fridge and for 1-2 weeks in the freezer. It takes awhile to defrost. Also, I made this before without any strawberries and I liked it alot.

If you make it without the strawberries, you can just slice pieces straight from the freezer since the nuts dont freeze really. I also like the taste better when the pie comes straight out of the freezer(thawed maybe 2 minutes the most). If you add strawberries, it takes maybe an hour to defrost and then the "cheese" filling trexture becomes more like a soft cheesecake.

Last thing lol! You can always just add a few sliced strawberries to your cheesecake whenever you are ready to eat it. Just slice a piece out from the freezer and then throw on a a thin layer of strawberries, problem solved.

Enjoy.
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Ok so here is a raw recipe I found a adjusted some measurements and took away some ingredients to make my own. Instead of using sliced strawberries for the topping, you can use the strawberry sauce instead or even add the sliced strawberries and sauce if you really want. This taste really good and is alot easier to make than it looks.

Crust
1 cup brazil nuts (or almonds)
1 cup walnuts
1/2 cup dried figs (or dates)
1/4 cup raisons
2 tbs. of orange juice
pinch of salt

Filling
2 cups raw cashews(soaked for 10 hours)
2 tbs. lemon juice
Sea salt to taste (1-2 pinches will do)
1/3 Cup almond milk or any milk you prefer.
1 tsp. vanilla extract
3 tbs honey

Topping
Thinly sliced strawberries to cover the filling.
Lemon Juice. One or two drops over each strawberry.
So about 1 Tbs. lemon juice.

How to: Ok, begin with a round cheezcake pan (spring form pan). Process all the ingredients for the crust. Press the mixture into the pan and set aside (chill in the fridge).

Now the filling. In a food processor process the cashews untill they are creamy. Put this in a bowl and add the lemon juice and salt. Mix really well. Put in a bowl covered with a towel and leave it out in a warm place (room temp) for 2-4 hrs. Combine this "cream cheez" mixture and blend it with the 1/3 cup milk, vanilla extract, honey. Put in the freezer untill ready to use.

Assembly:
Yay, we're almost done. Ok. Take the spring form pan, pour the filling in and tap the pan down to get all the air bubbles. Layer the slices of strawberries on top and add the lemon juice drops.

Put in the freezer for 8 hrs.
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Make a strawbery sauce to go with the cake.
1 cup frozen strawberries
1 tbs. lemon juice
1/2 cup water or orange juice

Blend in a high speed blender, and strain out the seeds. Serve along side the cake.