Name: Raw Raspberry Cheesecake
Prep time: 6 h
Total time: 6 h
Yield: 1 cake
Ingredients: 200 g almonds; 180 g dates; 40 g coconut; 2 tablespoons coconut oil; salt; 350 g cashew nuts; 150 ml coconut milk; 60 ml agave syrup; 4 tablespoons coconut oil; 1 pc lemon; 1 teaspoon vanilla extract; 250 g raspberries; 1 tablespoon chia seeds; 1 tablespoon agave syrup; raspberries

Step by step process

Preparation

1
Place the cashews in a bowl, cover with cold water, and let soak for at least 4 hours.
2
Line a round springform pan with baking paper and lightly grease the sides with melted coconut oil.

Crust

3
In a food processor, blend the almonds into a coarse flour to keep some texture and a crunchy crust.
TIP:
Pulse the almonds briefly into coarse flour with small pieces, so the dough has a pleasant texture and the crust remains crunchy, not completely smooth or roasted.
4
Add pitted dates, shredded coconut, a pinch of salt, and coconut oil, blending into a sticky dough.
5
Firmly press the mixture evenly into the prepared pan and chill while making the cream.

Cream Layer

6
Drain the soaked cashews, rinse them with cold water, and place in a blender with coconut milk.
7
Add agave syrup, vanilla extract, finely grated zest from half a lemon, and juice from the whole lemon.
8
Blend on high until perfectly smooth and velvety, scraping down the sides as needed.
TIP:
Blend the cream at high speed until it is completely smooth and free of lumps. Periodically scrape down the sides of the bowl to ensure all ingredients are well combined.
9
With the blender running, slowly pour in the melted coconut oil. Blend briefly and taste for desired sweetness and tartness.

Fruit Layer

10
Blend raspberries with agave syrup until smooth and adjust sweetness to taste if needed.
11
Stir in chia seeds and let sit for 10 minutes so the fruit layer will hold its shape later.

Assembly and Chilling

12
Pour the cashew cream over the chilled crust, smooth the top with a spatula, and gently tap the pan on the counter to settle.
13
Refrigerate for at least 2 hours so the cream sets and flavors meld together.
TIP:
When stirred into cream, chia seeds quickly absorb liquid and naturally thicken the mixture. They work well in creams, smoothie bowls, and layered desserts served in glasses. For a smoother texture, let the mixture rest briefly or use ground chia seeds.
14
Spread the raspberry-chia layer over the set cream and return the cake to the fridge for another 30-60 minutes.

Serving

15
Before slicing, release the pan ring, cut the cake with a sharp knife, wiping the blade between cuts for clean slices.
16
Garnish with fresh raspberries on top and serve well-chilled for the best texture and flavor.