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Orange Creamsicle Cheesecake

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This recipe turned out just as I had imagined it in my head.  Beautiful, light, creamy, slightly sweet and slap-me-into-next-Tuesday delicious!  Although cheesecakes, are nothing new, I never grow tired of creating them.  This recipe is cashew based which gives it that perfect creaminess and the citrus gave it, as Bob described, a real lightness.   And the crust…. man o’ man, this crust I think, has become one of my favorites.

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I created this pie for some friends of ours, Suzie and Harry.  Of course I had to apologize to their daughter, Sheila, when she came to pick it up, as it was missing a slice.  I explained that in my house, one piece always gets sacrificed for the sake of photography. hehe

I have a little ritual that I do with just about every dessert I make.  I always, always, always, make a mini one along side the main one.  So for example, when I made this cheese cake, I took a pinch of the crust and pressed it into a single-serving dish.  I then took about 1/4-1/2 cup of the batter and poured it over the crust and then used the remainder for the main cake.  This little one is always for Bob.  I also found this to helpful because once the dessert has firmed up in the fridge and is ready to eat… you have a sampler to try just to make sure everything turned out great before serving it to others.

You can decorate this cheesecake any way you wish.  I used edible flowers that I bought from Whole Foods.   I made this in Tucson when we were there and well, going out to the yard and picking cacti for decorating with wasn’t going to cut it.   So, I had to do my flower picking  in Whole Foods. hehe  If you use fresh flowers, make sure that they are pesticide free!  Have a blessed day, I insist!

Ingredients: yields 9″ springform pan

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Crust: 

  • 1/2 cups rolled, gluten-free oats
  • 1 cups raw almonds, soaked and skinned
  • 2/3 cup shredded coconut
  • 1/2 tsp liquid stevia
  • 1/4 cup coconut butter, softened
  • 1/8 tsp sea salt
Cheesecake filling:

  • 3 cups of raw cashews, soaked for 2 hours
  • 2 cups fresh orange juice
  • 1/4 cup maple syrup
  • 2 tsp liquid vanilla
  • 1/4 tsp sea salt
  • 3 Tbsp lecithin, ground or liquid
  • 3/4 cup coconut oil, melted

Preparation:

Crust:

  1. In the food processor, fitted with the “S” blade, pulse the oats, almonds into small pieces.  Add coconut, stevia, coconut butter and salt.
  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. Assemble the Springform pan with the lip of the disk facing down.  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 or line with plastic wrap.
  4. Distribute the crust evenly on the bottom of the pan, using even and gentle pressure.   You can either make the crust  just on the bottom of the pan or you can also bring it up the sides.  It is up to you.
  5. Set aside while you make the cheesecake batter.

Filling:

  1. After soaking the cashews, drain and rinse.
  2. Add to a high- speed blender; cashews, orange juice, maple syrup, vanilla, and salt.  Blend until creamy.  This can take 3-5 minutes depending on your machine.  Step occasionally to test for grittiness.  Feel grit?  Keep blending.
  3. While the blender is running and a vortex is formed, drizzle in the coconut oil and lecithin.  Resume blending until all is well incorporated.
  4. Pour the batter into the Springform pan.  Lightly tap the pan on the counter top to help work out any air bubbles that may be trapped in the batter.  Be careful, sometimes it can “burp”  and spray little cheesecake droplets on your shirt. :)
  5. Place in the fridge overnight to chill or in the freezer.  Remove and decorate.  I used edible flowers and orange segments.  How to slice a cake.  Click here.
  6. Storage – Keep the cake in the fridge or freezer when you are not eating it.  It will keep for 3-5 days in the fridge or 1-2 months in the freezer.  Be sure to seal it well so it doesn’t absorb fridge odors.

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Check out this gizmo!  Just what every kitchen needs?  Just when I think I own every kitchen gadget made, along comes this. hehe

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10 thoughts on “Orange Creamsicle Cheesecake

  1. Harry & I got to be the grand prize recipients of this cake- well half of this cake. Sheila, our daughter picked it up for us. Just guessing but I think the other half stayed with her.
    There was still more than plenty although I could eat this every day for any meal.
    It’s uncommon to think (but true) that a cake could be just as, if not more nutritious than the healthiest of breakfasts.
    If we wound the clock back in time to County Fairs & cake contests, this would definitely get the Blue Ribbon.

    • amie-sue says:

      Awe thank you Suzie for sharing that. When you spoke of the County Fair and contests, you flooded me with memories. Not that I have ever been a participant but I always enjoyed looking at everyones creations. That fact that Sheila snagged 1/2 of the cake, tickles me. hehe Love and miss you, amie sue

  2. Amyah says:

    Well! Never been a fan for desserts… always too sweet, to heavy, hard to digest, to much stuff on it, heavy shaving-cream-style icing… but I must admit that this one just triggered something in my stomach and I want to try it :)

    Oh! Question. I don’t have liquid stevia (have no stevia at all) what can I use instead?

    … and… I searched everywhere for lecithin in my town… not to be found :( can I replace it by irish-moss (which I can find — go figure!) and, if yes, in the same proportion?

    I LOVE you site as you always have unusual recipes with scrumptious taste and no sweet in it (a lot of raw food sites always put a sweet something in their recipes) and your presentation/web page is beautifuly pleasant.

    Thank you <3

    • amie-sue says:

      Thank you so much Amyah, I appreciate you in sharing that with me. As far as using other sweeteners… you can use any liquid sweetener; agave, maple syrup… maybe start with 1/4 cup and taste test your way to your desired level. And yes you can use Irish moss in place of the lecithin… about 1/4 – 1/2 cup. Have a blessed evening, amie sue

  3. Jane says:

    This was the first raw food dessert that I have ever made. It was so delicious, my family ate it and loved it. Thank you Amie-Sue!

    • amie-sue says:

      That is great Jane! I am honored that you tried one of my recipes as your first raw experience. :) What a blessing! Have a wonderful day and pick out another recipe to try. hehe amie sue

  4. michal wolicki says:

    hi Amie im very glad that i found your website
    yesterday i recreated this cake and what i could say is delicious plus texture superb but i alteret it a little bit and i made mosaic orange and chocolate great because i found the orange taste was a bit blend to me

    • amie-sue says:

      Sounds great Michal. Thank you for sharing. I am glad that you found my site as well. Enjoy and have fun! amie sue

  5. Gwyneth says:

    What can I use in place of oats for the crust?

    • amie-sue says:

      Good evening Gwyneth,

      You can just use more almond in place of them. :) Have a great evening and let me know if you try this cheesecake. amie sue

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