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Maple Cheesecake with Cinnamon Swirl Sauce

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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.  :)

Ingredients for Maple Cheesecake Crust:

  • 2 cups raw walnuts, soaked and dehydrated
  • 1/4 cup + 2 Tbsp raw agave nectar
  • 2 vanilla beans, scraped (or 2 tsp vanilla extract)
  • 1/2 tsp sea salt

Preparation:

  1. Process the walnuts in a food processor using the “S” blade until it becomes a fine meal.  (small pieces)
  2. 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.
  3. Press into the Springform pan and set aside.

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Ingredients for Maple Cheesecake Filling:

  • 3 cups raw cashews, soaked for 2-4 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 sea salt
  • 1 cup raw coconut oil, melted
  • 3 Tbsp lecithin powder (I used raw sunflower lecithin, liquid form)

Preparation:

  1. 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.
  2. 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.
  3. 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.
  4. Pour the filling over the crust in the Springform pan.
  5. 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.
  6. Cover the cake with plastic wrap and place in freezer for 1-2 hours or in the fridge overnight.

 

Ingredients for Cinnamon Swirl Sauce:

  • 1/2 cup maple syrup
  • 1 tsp ground cinnamon
  • 1/4 tsp maple extract

Preparation:

  1. Blend all ingredients together until smooth.
  2. Transfer into a squeeze bottle that has a long tip with a small hole.

Tomorrow we are going to share our cheesecake with the warehouse and main office staff.  They are my taste testers. :)

Maple-Cheesecake-with-Cinnamon-Swirl-Sauce101

 I had some leftover cheesecake batter so I made special little, individual dessert cups for Bob.

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14 thoughts on “Maple Cheesecake with Cinnamon Swirl Sauce

  1. kate says:

    This looks amazing. I clicked on the raw nut cheese link in the recipe, but nothing came up. Which nut cheese did you use in this cheesecake??

    • amie-sue says:

      Ooops, thank you Kate….would help if I released that recipe for the viewing, huh? haha. Done…you should be able to click on that link now. Thanks for letting me know. :)

  2. Anand-Sara Rodda says:

    This looks wonderful! However, since I am trying to avoid using any type of sugar in my recipes and using Stevia instead, can I just as successfully replace agave, etc. with Stevia?

    Thank you!
    Anand-Sara

    • amie-sue says:

      Hello Ananda….I am working on figuring this out…:) I don’t normally use Stevia in such quantity for recipes. So I would have to figure out what the conversion ratio might be. It’s tricky even in that to find an exact answer because Stevia is one of those ingredients that people have particular taste buds for and tolerances. I know I only like ONE brand. They all offer different flavors, after-tastes, etc. I will see though if I can figure out a base-line to play off of. amie sue

      • Anand-Sara Rodda says:

        Amie-Sue, I certainly did not mean for you to go through any extra work. My main concern was if the liquid value in agave, etc. would have to be taken into consideration. Also, I would love to know the name of the Stevia you like best. I’ve purchased 2 different types, and one required more than the other to sweeten a dish.

        Thank you, Anand-Sara

        • amie-sue says:

          Anand-Sara,

          I only use NuNaturals brand. I use the liquid for my tea and the powder in smoothies when needed. For me, it doesn’t have a bitter taste, an after taste, etc. It is amazing how different they all are and how people respond uniquely to them as well.

          In the recipe above, the crust calls for agave. Are you avoiding dates or raisins as well? Those could be used in place. If you don’t want to use dried fruits, and are omitting the agave and just want to use stevia….you could increase the nuts matching the volume of agave and blend it a tad longer to get a smidgen of the oil out of the nut so it sticks together some. Just have to be careful that you don’t create an oil slick :P The filling uses maple syrup, are you wanting to omit that as well?

          • Anand-Sara Rodda says:

            Yes, I’m trying to avoid using even maple syrup, if at all possible. Would the extract give the dish enough of a maple flavor with the Stevia? Thanks for the brand name of Stevia that you use. Anand-Sara

            • amie-sue says:

              Anand-Sara,
              Hmm, boy I haven’t tried it so you are going to have to experiment with it. I would increase the extract perhaps, taste as you go…you will know what fits your pallet best. Let me know if you try it and how it comes out. amie sue

  3. Meagan says:

    Thank you! Last night 12 friends swooned over this Maple Cheesecake, Amie Sue. What a fabulous treat! It’s great when a group of people who’s numbers include raw foodies, vegans, and people with milk, soya, and gluten allergies were all able to appreciate this creamy treat.

    I’ve used several of your recipes now (hooray for your cashew cheese), and have always been pleased with the results.

    Thank you again, Amie Sue, for making it so easy (and tasty) for me to remain mostly raw.

    • amie-sue says:

      Meagan,
      It was wonderful to hear from you. Making raw foods brings me a lot of comfort in knowing that I can cater to many food allergens as well. It’s tricky these days to accommodate all the different “diet plans” that people need to follow to obtain health.
      I was tickled to read that the cheesecake was well received. :) Many blessings to you and your family. amie sue

  4. Joanne says:

    Amie-Sue

    My daughter recommended this cheesecake for me after she made it for a dinner party. I made it for a Christmas potluck I was invited to. Several of the gals are going wheat free and was thrilled at having a dessert that was not only wheat free but raw. For most it was the first taste of “raw”. All I heard were sighs of delight.
    Thank you so much for this wonderful recipe

    • amie-sue says:

      Hi Joanne,

      Those silent sighs speak volumes don’t they? hehe I love it and thank you so much for sharing that with me. I be grinning ear to ear. Have a wonderful evening. amie sue

  5. Carmen Brisebois says:

    Hi Amie-Sue,

    Your receipes are decadent. Unfortunately, I am intolerent to nuts. Lately, I made your chocolate and peanut butter frozen cake. It is sooo good. This is frustrating. I adore desserts.

    • amie-sue says:

      Good evening Carmen,

      I understand how frustrating it is to have food intolerance’s. *raises hand* Can you eat seeds, quinoa or buckwheat? Any other intolerance’s? Maybe I can help you find some treats that would fulfill your sweet tooth. Have a great evening. amie sue

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