Maple Cheesecake with Cinnamon Swirl Sauce (raw, vegan, GF)
Add to favorites
Before we get lost in this recipe, I wanted to point out something in the picture above. Do you see those little air-pocket holes in the cheesecake? Those air-pockets were holding the lustful Cinnamon Swirl Sauce! Now, that sauce didn’t disappear or soak into the cheesecake, it oozed out on to the plate after the cake was cut. This turned out to be a luscious surprise. It creates a little puddle around the piece of cake as it rests on the plate. This way when you slide your fork through the smooth cheesecake texture, you can then slide it through the sauce, scooping up a little extra taste-bud delight! OK, now we can move on… I just wanted to share that with you. :)
My new discovery…using nut cheese in creating a raw cheesecake. Makes total sense, how come I never thought of that before? My husband has had 3 servings in 2 days. He has declared this as his all time favorite, and that it reminds him of the cheesecakes his mother use to make. I take that as a deep compliment and an incredible achievement. :)
yields 9″ pan
- 3 cups raw cashews, soaked for 2+ hours
- 1 1/2 cup raw nut milk (I used Nut-Chata since it was in the fridge)
- 1 cup maple syrup
- 1/2 cup raw nut cheese
- 3 Tbsp fresh lemon juice
- 2 vanilla beans, scraped or 2 Tbsp vanilla extract
- 1/4 tsp Himalayan pink salt
- 1 cup raw coconut oil, melted
- 3 Tbsp lecithin powder (I used raw sunflower lecithin, liquid form)
Cinnamon Swirl Sauce:
- Process the walnuts in a food processor using the “S” blade until it becomes a fine meal. (small pieces)
- Add the remaining ingredients and pulse together until well mixed. Be careful that you don’t over process the nuts, or they will release too much oil.
- Press into the Springform pan and set aside.
- Blend all of the ingredients except for the lecithin and coconut oil together in the blender. Tip: add the liquid ingredients first to the blender. This will help the blades move more freely. You want the filling to be nice and smooth. This takes about 3 minutes, depending on your blender. Stop about every 44 seconds and test the batter by rubbing it between your forefinger and thumb. You don’t want a grainy feeling. This is the key to giving the cheesecake a wonderful mouth-feel.
- Nut cheese side note: I used the nut cheese recipe that is linked above after it had cultured for 48 hours and I didn’t use nutritional yeast or salt in it.
- Now you can add the coconut oil while the blender is running. Once well incorporated, add in the lecithin and continue blending just until everything is mixed together.
- Pour the filling over the crust in the Springform pan.
- Now you will add in the cinnamon swirl (recipe below). Take the squeeze bottle of the cinnamon mixture and poke the tip of the bottle down into the batter, give the bottle a gentle squeeze. Do this in a random pattern all over the cake. Using a long skewer or toothpick, run the stick through the areas where you squeezed in the sauce. Be careful that you don’t disturb the crust down below. For added decoration, make small dots of sauce on the surface of the cake. Use the same technique of running the toothpick through the dots, creating the swirl effect.
- Cover the cake with plastic wrap and place in freezer for 1-2 hours or in the fridge overnight.
Cinnamon Swirl Sauce:
- Blend all ingredients together until smooth.
- Transfer into a squeeze bottle that has a long tip with a small hole.
The Institute of Culinary Ingredients:
- To learn more about maple syrup by clicking (here).
- Is agave a good choice? Click (here).
- Why do I specify Ceylon cinnamon? Click (here) to learn why.
- What is Himalayan pink salt and does it really matter? Click (here) to read more about it.
- Is coconut butter the same as coconut oil? Click (here) to find out.
Tomorrow we are going to share our cheesecake with the warehouse and main office staff. They are my taste testers. :)
I had some leftover cheesecake batter so I made special little, individual dessert cups for Bob.