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Raw English Lavender and Blueberry Cheesecake

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This has been my year for fruit blessings.  It is either growing abundantly around me or others are sharing them with me and for that I am mightily blessed and appreciative.    I have related this story before, I think… but every time I see blueberries I think of it so I will tell it once more (short version).  Several years ago while Bob and I were living in Alaska, I bought a 2 lb container of beautiful, plump blueberries.  We had a hour drive ahead of us so we decided to snack on them while we drove homeward bound.  I set the container between us.  All was good.  I got caught up in sharing a story with Bob and as usual, my hands were flailing around, because without hand gestures, how can one tell a story??  Anyway, my hand hit the corner of the blueberry container and within seconds, Bob was showered with 2 lbs of purple orbs.  He was driving, concentrating on the road.  I shrieked but he just remained calm, smiled with his attention on the road and continued to eat blueberries, picking them from the dash, between his legs, in the folds of his shirt… you name it.  What a man!   He is just too cool. :)

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Moving on to the making of this cheesecake.  I must say that I just love deep dish cheesecakes and pies.  A dessert with height is just something to admire.   So for this recipe I used my 9″ deep fluted (3.9″ tall) quiche pan.  After pouring the filling into the crust, I was left with about 1/4″ of space between the top of the filling and the top of the crust.  This is where I filled it in with the blueberry sauce.  If you don’t have the deep fluted quiche pan, I recommend using a 9″ Springform pan so you can get the height.

For the topping I whipped some canned coconut milk because I wasn’t able to get any Young Thai Coconuts locally.  I provided a link below of the brand that I used. You can make a raw version with the Young Coconuts.  Again, there is a link below for that.  Or you can skip it all together.  I also used some stevia to brighten the sweetness level without adding more sugars.  You can omit this and use any sweetener  that you like.

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Ingredients: yields 9″ deep fluted panfresh-blueberries1

Crust: 

  • 1 cups rolled gluten-free oats, soaked and dehydrated
  • 1 cups raw almonds, soaked and dehydrated, peeled
  • 1 1/4 cup shredded coconut
  • 1/4 tsp sea salt
  • 1/2 tsp liquid stevia
  • 1/4 cup coconut butter, softened
  • 1/2 cup water
  • 2 Tbsp maple syrup

Filling:

  • 2 cups cashews, soaked 2+ hours
  • 1 Tbsp fresh lemon juice
  • 1/2 cup maple syrup
  • 1 tsp liquid stevia
  • 1 tsp vanilla extract
  • 1 Tbsp ground lavender buds
  • ½ tsp sea salt
  • 2 cups organic blueberries, divided
  • 3/4 cup raw coconut oil, melted
  • 3 Tbsp lecthin, powdered or liquid

Blueberry sauce layer: yields 3 cups

  • 4 cups fresh, organic blueberries
  • 2 Tbsp raw honey
  • 2 Tbsp chia seeds
  • 1/4 cup water
  • 1 tsp vanilla extract
  • dash sea salt

Coconut whipped frosting:

Preparation:English-Lavender-and-Blueberry-Cheesecake78

Crust:

  1. Line the base of the pan with plastic wrap or give it a light coating of coconut oil.  This will aid in removing the cake from the base.
  2. Place the oats and almonds in the food processor, using the “S” blade and process until crumbly.
  3. Add in the coconut and salt.  Pulse just a few times to mix.
  4. Add stevia, coconut butter, water and maple syrup.  Process until the batter sticks together when pinched.
  5. Loosely place the crust batter around the bottom of the pan.  With a gentle hand, drag some of the batter up along the sides of the pan.  Complete the edge first, then the base.  Press the batter in firmly but evenly.   Set aside while you prepare the filling.

Prepare the Filling:

  1. Soak, drain and rinse the cashews.  This step should NOT be skipped.  This will soften the cashews to help create a smooth mouth-feel for the cheesecake.
  2. In a high-powered blender combine the cashews, lemon juice, maple syrup, stevia, vanilla, lavender and salt.  Blend until creamy.  Rub the batter between two fingers, if you feel any grit, continue blending.  This can take 3-5 minutes depending on the blender.
  3. Add 1 cup of blueberries and blend well.
  4. With the blender running and a vortex in motion, drizzle in the coconut oil and then add the lecithin, blending just long enough to get everything incorporated.
  5. Add the remaining blueberries and pulse, just breaking them up but leaving identifiable pieces.
  6. Pour into the crust that you have prepared and place in the fridge or freezer to set up.

Blueberry sauce layer:

  1. In a small bowl combine the chia seeds and water.  Mix and let it sit for 10 minutes so the chia seeds can absorb the water.
  2. In the food processor, fitted with the “S” blade, place the blueberries,  honey, vanilla and salt.  Process until the berries are broken down.
  3. Add the chia gel and run the processor for 30 seconds or until the sauce is well blended.
  4. Pour

Coconut Whipped topping:

  1. Chill 2 cans of full-fat coconut milk in the fridge overnight or for at least 8 hours.
  2. When ready to use, DO NOT shake the cans, remove the lids of the cans.   During the chilling process the coconut will separate into 2 layers, liquid and a thick cream.  Pour the liquid off into a glass (save for your next smoothie) and place the cream part only into a medium mixing bowl.
  3. With a hand mixer, mix until small stiff peaks form,  add the vanilla and stevia.  Mix again and place in the fridge for a few hours to firm up a bit.  You can use any liquid sweetener you wish.  Start with 1 Tbsp and work up to the level of sweetness you desire.

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 After creating the blueberry sauce, spread it on the pie taking
it up the edge of the pie, being careful not to go over the edge.  Place in fridge.

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 After chilling in the fridge, the color darkened and created a little juice
around the edges.  The sauce also firmed up making it easy to frost.

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 Place the frosting in the center of the pie and gently spread it evenly across
the pie, taking it up but not over the edge.

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 Decorate the top of the pie.  I used fresh blueberries and lavender buds.

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 Ooooh, that first cut.  I have been doing this for years, but the first cut ALWAYS
makes me nervous.  :)  The pie here had defrosted in the fridge so it was soft.  You
can serve this pie frozen as well.  A knife ran under hot water in between cuts will
help you make clean cuts.

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 First cut… not so bad. :)

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I love the flecks of blueberries in the batter, the blueberry sauce layer and the
light and fluffy layer of the coconut frosting!

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These are my taste testers… Marcos on the far right with his 3 of his boys.  See that
beautiful path running between them?  They have been working hard creating that!
They do amazing work and I really enjoy having them here.  Great talent, funny, kind
and they like my food… what’s not to like? hehe  When I asked Adan on the far left
what he thought of the dessert, he crouched to the ground and jumped.
That was his way of saying he loved it.

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14 thoughts on “Raw English Lavender and Blueberry Cheesecake

  1. Mary says:

    Beautiful!!! Blueberries are my favorite fruit!!! BUT- I can’t eat cashews for health reasons- what other nut can I use? What to make this soon!!! Thanks for your wonderful rejoices :)

  2. Jesse Gabriel says:

    Oh wow Amie Sue.

    Sie haben in den letzten Wochen bzw Monaten so viele tolle neue Rezepte eingestellt, sie sind so wunderbar und ihre Fotos sind so beeindruckend, ich staune immer wieder.

    Ich musste richtig lachen, alle vier Männer neben den Weg, so cool, lach.

    Man merkt das sie wirklich beeindruckt von der Arbeit der 3 Jungen sind, sie schreiben so liebevoll von ihnen, ich glaube ich kenne die Jungen noch vom letzten Jahr, sie haben schon mal von ihnen geschrieben.

    Ist noch ein Stück Kuchen für mich da, dann mach ich mich auf den Weg, lächel.

    Ganz viele liebe Grüße,
    Jesse

    P.S.: Ich schreibe ihnen noch eine E-Mail.

    • amie-sue says:

      My handy dandy Google Translate program says;

      “Oh wow Amie Sue.

      You have set so many great new recipes in the last few weeks or months, they are so wonderful and your photos are so impressive, I am always amazed.

      I had to laugh really, all four men beside the road, so cool, lol.

      You can tell that they are really impressed by the work of 3 boys, they write so lovingly of them, I think I know the boys still from last year, they have already written of them.

      Is still a piece of cake for me, then I’ll be on my way, smiled.

      All the best,
      Jesse

      P.S.: I still write them an e-mail.”
      ________________________________________________________

      lol Jesse, I am afraid to announce that all the pie is gone. :) But that doesn’t mean that I can’t make another. I have the recipe. hehe

      Yes, we are very impressed with the work this family puts out. They have become great friends of ours and they are such a joy to be around. We are blessed.

      Jesse, it is so nice to have you pop in and comment when you can. It always puts a smile on my face. I hope that you are doing well today and keep in touch! amie sue

  3. Mary says:

    Beautiful!!! I plan to make this one as blueberries are my favorite fruit!
    Question though, I can’t eat cashews, is there another nut I can substitute that would be similar in consistency??? Thanks for all the amazing recipes you share with us “raw people”.

    • amie-sue says:

      Hello Mary,

      Cashews are special in how they create a nice creamy base for such cakes… You can try almonds that have been skinned or even macadamia nuts, but I haven’t tested it. You could also try 3 cups of Young Thai Coconut flesh. Keep me posted Mary and have a great day, amie sue

  4. shannon lee says:

    It seems there is no step to add the lecthin or coconut oil in the filling. Did this just get overlooked? i’m assuming it just goes in with everything else? 3/4 of a cup of coconut oil seems like alot though, no?

    • amie-sue says:

      Hello Shannon, thank you for pointing that out. I added the step to the instructions. And yes, 3/4 is right. Have a great day, amie sue

  5. Hello. I made this cake in my raw food cafe in Arendal, Norway, for the 17th of May (the Norwegian national day).
    It was a great success among all our guests!
    I decorated it with goji berries, to get the red, white and blue of our flag.

    Thank you for the amazing recipie

    • amie-sue says:

      Good morning Anne… Happy Norwegian national day! :) I am so honored that you made this cake to help celebrate with your guests. I really appreciate that you shared this with me. Have a glorious day, amie sue

  6. Jet says:

    Hi there Amie Sue,

    You mention to:

    1.Soak, drain and rinse the cashews. This step should NOT be skipped. This will soften the cashews to help create a smooth mouth-feel for the cheesecake.

    What I do as a time-saving step is pre-soak and rinse my nuts and place them in the freezer. This saves me the time when I have to use them.

    Are you saying that the cashews would have a softer mouth-feel if it’s done at that one time?

    • amie-sue says:

      Hello Jet,

      I don’t freeze soaked nuts so I really don’t know how they respond to say that they are creamier when blended immediately after being soaked. Do you get an absolute creamy (non gritty) texture with your cashers prepared the way you do? If so, yay! :) Personally, I presoak all my cashews prior to making each recipe. Thank you for sharing. amie sue

  7. Anna says:

    Amie-Sue, your site is my favorite for raw food recipes. I love your presentations and creativity. I made a lot of recipes from your site and was inspired big time!
    I just made this blueberry cake for our wedding anniversary yesterday! it was a hit!
    I would go easy on stevia next time, as it leaves this funny aftertaste.
    I also saw a recipe of a walnut brownie with almond-date butter on top, it was on the top page for cakes, but I can not find it anymore… can you, please post it again.
    Thank you for your great ideas!

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