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Blackberry Lemon Cheesecake

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Well today’s creation took place only because I had some thawed out blackberries in the fridge.  I am sure there are tons of other, simplistic recipes I could have made with those little jewels, like perhaps just dumping them into a smoothie….BUT that is taking the easy way out. haha  I decided to shoot for some sort of cheesecake.  I apologize for the less than perfect pictures.  I have yet to figure out how to take pictures with one hand and do tasks with the other.  Much like patting your head and rubbing your stomach.

Ingredients: yields 8″ Springform pan

Crust:

  • 2 cups raw cashews
  • 3 oz date paste
  • 1 tsp vanilla extract
  • 1/8 tsp sea salt

Blackberry syrup: yields 1 1/2 cups

Using frozen blackberries?:

  • 1 cup  frozen blackberries, thawed
  • 3 Medjool dates, pitted
  • 1 tsp lemon juice
  • 3/4 cup of blackberry juice (from the thawed berries)
  • 2 Tbsp raw agave or sweetener if needed

OR

Using fresh blackberries?:

  • 1 1/2 cups  fresh blackberries
  • 3 MEdjool dates, pitted
  • 1/4 cup water
  • 1 tsp lemon juice
  • 2 Tbsp raw agave or sweetener if needed

Cheesecake filling:

  • 3 cups of raw cashews, soaked for 2 hours
  • 1 1/2 cup almond milk
  • 3/4 cup raw agave syrup
  • 1 cup fresh lemon juice
  • 1 Tbsp liquid vanilla
  • 1/4 tsp sea salt
  • 3 Tbsp sunflower lecithin
  • 3/4 cup coconut oil, melted
  • 2 pints of organic blackberries, for decoration (if desired)

Preparation:

Crust:

  1. In the food processor, fitted with the “S” blade, pulse the almonds into small pieces.  Add, salt, vanilla and 1/2 the amount of date paste.
  2. Process all ingredients until the crust starts to rise on the sides of the bowl.  Be sure to stop and scrap the sides down.
  3. Add the remaining date paste and continue processing until the mixture is consistent.  The final crust dough should hold together when you pinch it between your fingers.
  4. Assemble the Springform pan with the bottom facing up. I used a 8″ pan here.  Opposite way from how it comes assembled.  This will help you when removing the cheesecake from the pan, not having to fight with the lip).  Lightly grease the pan with coconut oil.
  5. Distribute the crust evenly on the bottom of the pan, using even and gentle pressure.  If you press to hard it might stick, making it hard to remove slices.  You can either just make the crust on the bottom of the pan or you can also bring it up the sides.  It is up to you.
  6. Set aside while you make the cheesecake batter.
Blackberry Syrup:
  1. In your blender, blend together all of the ingredients, until smooth.
  2. Pour the mixture into a nut bag and squeeze the juice out, leaving the pulp / seeds in the bag.
  3. Transfer syrup to a squeeze bottle and set aside.

Filling:

  1. Add to the blender all of the ingredients except for the coconut oil and lecithin.  These will be added towards the very end.
  2. Blend until nice a creamy.  This can take 3-5 minutes.
  3. Stop the blending and add the coconut oil and lecithin .
  4. Resume blending until all is well incorporated.
  5. Pour the batter into the Springform pan.  Fill to the top.  I had used a 8″ pan for this pie and had a small amount of batter left over that I poured into a glass cup for a snack for my husband. :)

Tap the cheesecake gently on your counter top to bring any bubbles up.Time to add the swirls.
Take the tip of your squeeze bottle that has the blackberry syrup in it.
Insert the tip of the bottle down into the cheesecake batter, squeeze and release.   Repeat this in about 10 different areas into the cheesecake.
You won’t see the syrup at this stage.  (this is the magic after the cake is cut and you see the color swirled through the cheesecake.

Use a chop stick, skewer or toothpick and insert it into the cheesecake, making swirling motions.
Be careful that you don’t dig into the crust, breaking bits of it into your cheesecake.
The idea here is to drag your chop stick through the syrup, causing an under-current of swirls.

Now take your squeeze bottle and make several dots all over the top of the cheesecake.
Again, using your chop stick (clean one), drag it through the batter creating a beautiful design.

Place your cheesecake in the freezer to set for 1-2 hours or until the middle of the cake is firm to the touch.
Storage and life shelf:  This cheesecake will keep for at least 4 days. Store in fridge, covered.

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50 thoughts on “Blackberry Lemon Cheesecake

  1. Ciara says:

    hello
    what size springform pan did you use for this recipe and is this the same size springform pan that you use for other pie recipes on your site?

    • amie-sue says:

      Good evening Ciara,

      I used an 8″ Springform pan here. I had a little extra batter left over which I poured into a glass cup for my husband to snack on and use as a “taste tester”. :) I commonly use the 8″ pan but don’t limit to just that size. You could any size to be honest. A larger one would just make your pie shorter in height. Whereas a smaller one would allow you to use multiple pans, again all depending on what size you have or want. These days they make so many fun sizes of Springform pans. I have even used a square and rectangle one. I hope that helps! amie sue

      • CandiceK says:

        I’m making this today ~ can’t wait! I have a 9″ springform pan so I hope it makes enough, I’ll soak some extra cashews just incase I think it needs more ~ thank you!! I love your whole site, and reference often! :)

        • amie-sue says:

          Keep me posted how it turns out Candice! Have a great day, amie sue

          • CandiceK says:

            Delicious and addicting! (in a good way of course!) Everyone in my family really enjoyed, and were so surprised when I presented a dairy free cheese cake. My grandmother, my mother, my father, and dating friend, all enjoyed! I prefer this and look forward to making it again. Was a bit expensive adding all ingredients together, but now I own Lecithin for future, and this was a very special treat. Thank you!! I just ate the last piece today. PS I had enough for the 9in spring-form and a mini dish for me. I can email you pictures :))

            • amie-sue says:

              Hi Candice,
              I am just thrilled to hear that this was a hit at your family gathering. Making raw dishes can be more expensive but you are paying for the quality of nutrients that you are putting in your body and feeding those you love. I would love to see a picture. You can email me at amiesue@nouveauraw.com.

              Thank you for sharing! amie sue

  2. Ciara says:

    oh, one more question : ) … this isn’t exactly related to the recipe, but for your pies and cakes, in general, when you take them outside of your home for presentation, or as a gift to friends, do you use any cake liners or round inch cardboard pieces to go under the base of the pie. I’ve been thinking of giving my pies to some friends, and am just wondering what would be the best and most secure way to “travel” a raw food pie.

    • amie-sue says:

      Ah great question Ciara! For me, it really all depends on the situation. If the pie or cake is for a function that I am going to attend, I often will just leave the pie or cake in the Springform pan for ease of transportation. Unless of course I frost and decorate it, then I will use one of those pedestal cake dishes that has the glass dome. Often it then sits on my lap as my husband drives us. If I am traveling by myself I tape the dome down, set it in a box and secure it with towels so it doesn’t move around in the box…and then say a small prayer. haha So far…so good!

      If I know the person that I am delivering a dessert to I might just leave them with my pans and make arrangements to retrieve them later. OR if I am giving lets say a cheesecake to someone as a gift, I sometimes give them the a pan as part of the gift. I have some really really nice heavy duty Springforms that I guard with my life but I also pick up extra ones that are very inexpensive as Ross or even second hand stores to where I don’t break sweat if I don’t get the pan back.

      One more option…you can go to your local grocery store and ask the bakery department for a plastic or cardboard base and lid, which ever they use in their bakery. Sometimes they give them to me free and sometimes I pay a $1 or so for it. You might have a local bakery or cake store that would sell or give you a few as well. Michaels craft store has the cardboard bases but I haven’t ever seen the plastic domes there to cover them. I suppose one could use plastic wrap but I don’t like anything to touch the cakes. You can even order disposable containers on line. So as you can see there are many options. I hope that was helpful. Thanks for asking!

  3. Ciara says:

    oops i just saw what size pan you used.

  4. Sue says:

    Ms. Annie Sue,

    Seriously, you need (and after looking at all the photos you should be required) to publish an UNcookbook. I am so excited to find another resource for RAW food. What in your opinion is the best alternative for cashews? Also, I am noticing in most of the RAW desserts, including some of yours (cakes) an extraordinary amount of date paste or agave nectar. I will probably try a reduced amount of coconut nectar and/or stevia. Also, 9 cups of almond pulp can be $$$. Regardless, I truly appreciate your service. I am looking forward to trying some of these fabulous recipes.

    • amie-sue says:

      Good evening Sue,
      I love the idea of creating an Uncookbook…maybe one day I will. :) In my opinion what is the best replacement for cashews? Hmm, well I guess it would depend on how they are being used and what the recipe is like. Are you referring to this recipe alone? I couldn’t quite tell. As far as the sweeteners go, by all means play around with decreasing the amounts. I did a posting on this site that talked about taste testing your recipes as you make them because when we use fresh ingredients we are vulnerable to the level of flavor that the ingredient gives us, how ripe it is, etc. Plus, everyone has a different level of sweetness that they prefer. I would love to hear how you like using stevia in your recipes. I use it in my teas and smoothies but a lot of people don’t like stevia so I don’t use it a whole lot for most recipes on this site. Regarding the almond pulp…yes, it takes a lot of almonds to create 9 cups of almond pulp, I wish it didn’t because I love using it in my recipes. I don’t make these cakes very often…for special occasions as my reserve of nut pulp build up. Whenever I make my nut milks I measure the pulp and freeze it until enough is gathered to make these special desserts. I would love to get into selling nut milks just so I could have the pulp. haha Thank you for visiting my site and I look forward to hearing from you again. amie sue

  5. Sienna says:

    Oh my goodness! AMAZING! The lemon flavor was perfectly balanced. The cake is beautiful! I love love love it and so did ALL of my guests. Tremendous!

    • amie-sue says:

      YAY! So glad to hear that you all loved it. It is a sure crowd pleaser! Thank you so much Sienna for keeping me posted. Blessings to you and your family. amie sue

  6. Shari says:

    This sounds amazing!! I do have one quesiton though. We have a dozen chickens and have tons of eggs, so I would like to use eggs instead of the lecithin.. Is that possible? If so, do you know the egg to lecithin ratio to be used?

    • amie-sue says:

      Hi Shari, I wish I knew how to answer your question, but I don’t. I create raw recipes… I do cook some foods but never have crossed into adding eggs to my raw recipes. If you try it out, let me know. :)

  7. Pilar says:

    Dear Amie,
    I’m looking forward to making this amazing cake tomorrow. I never bought lecithin and still have some Irish moss paste in the fridge, so it would be really convinient if I could use it as a substitute for the lecithin. Do you think I could get away with it?
    Thanks :-)

  8. Pilar says:

    Hi again. I just got a bit confused after reading the comments on the thread. Does this recipe need 9 cups of almond pulp? I checked the recipe ingredients and don´t find it…

    • amie-sue says:

      Hmm, Pilar, I don’t see anyone talking about using 9 cups of almond pulp for this cheesecake. where are you reading that?

  9. Pilar says:

    Yes, it’s on the 4th comment and your reply to it.
    Thanks for your answer, I’ll keep you posted if I finally make it.

    • amie-sue says:

      Pilar, I don’t see any comment listed here where someone asks about using 9 cups of almond pulp in this, someone asks about using a 9″ pan…is that what you are referring to? I hope my ole eyes aren’t failing me and I am not seeing what you are. If you are indeed reading that, copy and paste it for it. :)

  10. Pilar says:

    Ok Amie, there you go the copy-paste. It’s no big deal though, I already made (and ate) the cake and even though didn´t look as yours, it tasted very very good. Thank you:-)

    Sue says:
    June 9, 2011 at 10:22 pm
    Ms. Annie Sue,

    Seriously, you need (and after looking at all the photos you should be required) to publish an UNcookbook. I am so excited to find another resource for RAW food. What in your opinion is the best alternative for cashews? Also, I am noticing in most of the RAW desserts, including some of yours (cakes) an extraordinary amount of date paste or agave nectar. I will probably try a reduced amount of coconut nectar and/or stevia. Also, 9 cups of almond pulp can be $$$. Regardless, I truly appreciate your service. I am looking forward to trying some of these fabulous recipes.

    REPLY
    amie-sue says:
    June 9, 2011 at 11:13 pm
    Good evening Sue,
    I love the idea of creating an Uncookbook…maybe one day I will. :) In my opinion what is the best replacement for cashews? Hmm, well I guess it would depend on how they are being used and what the recipe is like. Are you referring to this recipe alone? I couldn’t quite tell. As far as the sweeteners go, by all means play around with decreasing the amounts. I did a posting on this site that talked about taste testing your recipes as you make them because when we use fresh ingredients we are vulnerable to the level of flavor that the ingredient gives us, how ripe it is, etc. Plus, everyone has a different level of sweetness that they prefer. I would love to hear how you like using stevia in your recipes. I use it in my teas and smoothies but a lot of people don’t like stevia so I don’t use it a whole lot for most recipes on this site. Regarding the almond pulp…yes, it takes a lot of almonds to create 9 cups of almond pulp, I wish it didn’t because I love using it in my recipes. I don’t make these cakes very often…for special occasions as my reserve of nut pulp build up. Whenever I make my nut milks I measure the pulp and freeze it until enough is gathered to make these special desserts. I would love to get into selling nut milks just so I could have the pulp. haha Thank you for visiting my site and I look forward to hearing from you again. amie sue

    • amie-sue says:

      Ok Pilar, I see it…. but this person wasn’t directly replying to this particular recipe. They were talking about sweeteners and the use of almond pulp in recipes in general. BUT I can see how it can appear to be confusing. It happens from time to time when people start asking for alternative raw ingredients suggestions that often have nothing to do with the recipe they posted under. I always try to find out when and if they are pointing that question to a specific recipe but sometimes they are just asking or commenting as part of their journey in just learning how to work with raw recipes. Shew, glad we got that figured out. haha

      Quote….
      Sue says:
      June 9, 2011 at 10:22 pm
      Ms. Annie Sue,

      Seriously, you need (and after looking at all the photos you should be required) to publish an UNcookbook. I am so excited to find another resource for RAW food. What in your opinion is the best alternative for cashews? Also, I am noticing in most of the RAW desserts, including some of yours (cakes) an extraordinary amount of date paste or agave nectar. I will probably try a reduced amount of coconut nectar and/or stevia. Also, 9 cups of almond pulp can be $$$. Regardless, I truly appreciate your service. I am looking forward to trying some of these fabulous recipes.

  11. Pilar says:

    I see.. What a misunderstanding ;-)) Thanks for taking the time and interest to reply
    Have a great evening! It is grey and foggy in NY

  12. Dee says:

    Omg This looks so good that I almost bit into my DROID phone that I’m viewing this on! lol!..I want to make it now but don’t have lecithin and the irish moss would take too long to soak..do u think psyllium husk or blended kelp noodles can be used as a thickener..also I find coconut oil to be pretty strong in cheesecakes…do you think coconut butter will do?

    • amie-sue says:

      lol Dee… you might want to soak that DROID first to release the enzyme inhibitors? haha. As far as substitutes for the cheesecake…never have tried blended kelp noodles (unknown territory for me), phyllium? I don’t think it would set up firm enough to be honest. And as far as using coconut butter vrs coconut butter… personally I don’t think the butter tastes any less or more coconuty, but if it does for you, I would give it a try, again, I haven’t tried it before. Sorry, that I am not to much help. It’s hard to make strong recommendations in raw recipes unless a person really just tries it, if you know what I mean.

  13. kate says:

    In this recipe, I am wondering if one should use the lecithin granules, or the liquid type. It doesn’t say in the recipe…thanks, kate

    • amie-sue says:

      kate,
      If you use lecithin granules, you should grind them in a spice grinder to a fine powder. I have used liquid sunflower lecithin and it works as well.

  14. Sommer says:

    Hi again Amie Sue!

    I made this recipe for my moms birthday and she loved it! I substituted the blackberries for strawberries since we’ve got an abundance of them in our garden and it turned out fabulous! Your recipes are always fantastic, thank you once again for your hard work.

    Sommer

    • amie-sue says:

      Good evening Sommer. It sounds delicious! I am thrilled that your mom enjoyed it for her birthday. You gave the gift of love and health!

  15. Caroline says:

    Hi Amie Sue !
    this recipe looks really great…I just got all the the ingredients except for the lecithin ! what could I replace it with ? I can t find it where I live !

    • amie-sue says:

      Hello CAroline,

      The key role for lecithin in this recipe is to act as a thickener. You can use physllium as a replacement or Irish moss. Have you checked for a health store in your area that might carry the lecithin? It will come in little grains and you can powder it in a spice or coffee grinder.

  16. Vicky says:

    Hi Amie Sue, today is my birthday I made this beautiful cheesecake, thanks to you! We all loved it. I had to substitute a few ingredients, ie. lemon juice for lime, blackberries for mixed summer fruits, agave for honey, nevertheless it was delicious. Hoping to try out the Mocha cheesecake next, waiting for a special occasion :0
    ✿*•.¸¸.•*✿*•.thank you ✿*•.¸¸.•*✿*•.

    • amie-sue says:

      Happy Birthday Vicky!! What a wonderful birthday cake (gift) to make for yourself and your family. :) I don’t think you will be disappointed with the mocha cheesecake either. Keep me posted if you make it. Have a blessed day…amie sue

  17. Trudi says:

    I was wondering if I could omit the oil in this recipe?

  18. Carmen says:

    Hi Amie, I’m going to make this Cheesecake this week and i was wondering if you could explain to me what you mean about turning the pan upside down ! I’m confused. Other than that i’m ready to go !

    Aloha

    • amie-sue says:

      Hi Carmen… What I am referring to is the base of the Springform pan. If you look at the edges of it, you will see that both sides are different. There is one side that has a lip facing up, very small but none the less, it is there. Turn that side of the pan to be facing down when you put the base into the pan. The reason being is it will make it easier to pull a slice of pie off of the base. Otherwise you have have to go over that lip and down into the crust. Does that make sense? Kind of lengthy to try to explain. hehe Good luck and have fun! amie sue

  19. Stina says:

    Wow, this looks really great! Unfortunately I’ve never got the chance to taste a raw vegan pie or cake, but I’m really willing to make one myself sometime (probably after hours of converting cups to gramms – I’m from Germany). I have to say though, I’m just a normal vegan but you’re website already got me into ordering sunflower lecithin :)

    Does this part http://nouveauraw.com/wp-content/uploads/2011/03/Blackberry-Lemon-Cheesecake-6.jpg also work with your White Cake Frosting or would it turn out really different?

    • amie-sue says:

      Hello Stina… I am not sure what you are asking me. Can you rephrase it so I can better help you? amie sue

      • Stina says:

        Sorry… I’m referring to the part where you created a design with the blackberry syrup. Do you think the design would turn out as beautiful as on these pictures if I used your white cake frosting instead of the cheesecake filling? I suppose your white cake frosting is smoother and more creamy than your cheesecake filling, so maybe it would just become one pink mess and not such a great design? Hope I could make myself a little clearer now.

        • amie-sue says:

          Hello Stina… sorry that it has taken me so long to get back to you. We have been extremely busy with a new business adventure.

          The frosting recipe should work ok as the swirl effect. Just make sure that the frosting is a thinner liquid when using it so it isn’t so heavy in the cheesecake batter. Make blobs of the frosting around the cake and run a toothpick or skewer through them, dragging the frosting into the cheesecake and giving it that swirl effect. If you give it a try, please keep me posted. :) Have a blessed week, amie sue

  20. Amie-Sue, just wondering if this & the other cheesecake type cakes would freeze? Thinking of making them in little sizes & freezing…
    Thanks in advance, Sharon

    • amie-sue says:

      Good morning Sharon… the cheesecake recipes freeze well for sure. I do it all the time. Just be sure that they are sealed really well so no freezer orders creep in. Have a blessed day, amie sue

  21. shirley says:

    Hi, I am yet to taste a raw cheesecake that tastes ‘nice’ or similar to normal cheesecake :( I made a lemon cheesecake at Christmas & was very similar ingredients like the cashews etc as yours but I added gelatin to ‘thicken’ the filling ? Not sure if this made it taste awful, but it had a ‘playdough’ type taste if that is descriptive. Maybe the gelatin made it rubbery or something. Would adding gelatin change the taste perhaps ? thankyou & can you suggest a really normal ‘cheesecake’ like taste recipe of yours I could try again so as not to be disheartened. I really wish to convert to raw food eating :)

    • amie-sue says:

      Hello Shirely,

      I can’t really comment on the gelatin that you used since I haven’t tried using that product in my raw cheesecakes. Are you familiar with making raw nut cheeses? Using probiotics to ferment the cashews to give it that cheesy flavor? I have made cheesecakes in the past were I do that step first before adding it to the cheesecake and I loved the outcome. That might help curb your craving.

      As you start to dabble with raw foods the main bit of advice that I want to share when it comes to seeking flavors… is to try to let go of replicating exact flavors as cooked foods. Preparing raw foods, opens a whole new door of flavors and nutrients and I would hate to see you miss out on them if you measure each dish up to its “cooked” counterpart. I think ONE of the most amazing things that I have experienced through this journey is how each ingredients comes alive when prepared raw. Cooking tends to really mute many flavors, not always but sometimes. Anyway, I hope I made sense there. I don’t want to bend your ear on the topic. :) Enjoy the process Shirley and keep in touch. amie sue

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