Okay, I am kind of proud of this one. I just recently got into raw “baking”. I’m not a raw foodist, as you can see on this blog, but I love play around with raw food preparation! For me, it’s a really creative approach that offers so many new possibilities and new flavors! Some of them are worth sharing…
Like this one.
RAW Mango Cheesecake. It does not only look delicious, it really is! Don’t compare raw cakes to baked treats. They are not an imitation – they are different, a whole new thing. See them as an alternative or as a very tasty addition to your diet!
Raw cakes are usually quite rich – you might want to cut smaller pieces than you’d do with a regular cake.
RAW Mango Cheesecake
Ø about 20cm / 8 inch
For the crust:
- 3/4 cup (about 100g) pitted dates
- about 1/2 -3/4 cup nuts or seeds (I used sesame seeds and almonds)
- 1/2 tsp cinnamon
- Pinch of salt
For the filling:
- 3/4 cup (100g) cashews
- 4-5 pieces dried mango (my pieces more rather big, use more if your pieces are rather small)
- 4 tbsp coconut butter
- 1/2 cup (about 50g) xylit (or sweetener to taste)
- 1/4 tsp powdered vanilla
- pinch of salt
- 1/2 – 3/4 (about 125ml) cup water
Crust: Either grease your pan with coconut oil or like it with baking paper. Put nuts / seeds in a food processor and mix until coarsely ground. Add the other ingredients and mix until combined. (Add more dates of the dough is to dry and add more nuts if it’s too moist. It’s hard to give exact amounts here cause it all depends on the moisture of your dates!) Put the dough in a baking pan (Ø about 20cm / 8 inch), form the crust.
Filling: Put all the ingredients in a blender and mix! You might want to soak the cashews before blending of your blender is not that strong. Add more water if needed. Pour the cream into the prepared crust. Lick off the spatulas and spoons you used. (This step is essential. DON’T skip ;) ) Put in the refrigerator over night or until the cream firms up.
Yummy! When a friend taste-tested the cake, he was like “Wow… this is really… cheesy. It’s like cheesecake…”
Even though I’d definitelly not say that this is a one to one cheesecake alternative,… the cashews definitelly yield a cheese flavor. And the mango coconut combo fits the cake really well. Even though I almost had the whole cake for myself, it did not last long until it was gone… hey, I am writing exams. I need brain food! And it seems like the little guy in the pic (no, he was not the test-taster) feels the same about this cake.
You can freeze the leftovers, too. You might also find the frozen cake easier to cut (even though I had no problems cutting the cake when I left it in the refrigerator over night). Freezing the cake is especial great, when you are making a raw cake for just one or two people. You can eat the frozen cake straight from the fridge… I promise, it’s the best ice-cream cake I ever had!