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Raw Chocolate and Strawberry Zebra Cheesecake

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I love making cheesecakes this way… it is called the zebra technique but to me, it reminds me more of tree rings.  Maybe I will refer to it as the dendrochronology technique.  Sounds fancy schmacy, doesn’t it?  I am not one to normally throw around big words, mostly because I usually can’t pronounce them, so we can also call it, tree-ring dating.  Ah, much easier. :)  It is the scientific method of dating the age of a tree, based on the analysis of patterns of tree rings, also known as growth rings.  It can date the time at which tree rings were formed, in many types of wood, to the exact calendar year. Fascinating!   So, if we were to count the rings on this cheesecake, it is safe to say that it is 80 yrs old! :)

I learned something through making this recipe.. normally after I pour the batter into the pan, I gently tap the pan on the counter top to bring up any bubbles that may have formed in the batter through the blender processing.  After I had a dozen rings of alternating batter in the pan, I noticed a few bubbles.  My immediate response is to grab the pan and start tapping.   But, I had to stop myself.  I didn’t want the batter to flatten out, I want gravity to form the rings… so I ended up with a few bubbles in the finished product.  So, next time, I will tap the batter while it is the bowl before I start the ring process.    That ought to help prevent the little breath holes. hehe

I hope that you enjoy making this cake.  Don’t feel intimidated or nervous about this technique… it is very easy, if I can do it… so can YOU!  Enjoy!

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Ingredients: yields 9″ Springform pan

Crust:

Base batter: yields 5 cups

  • 3 cups cashews, soaked 2+ hours
  • 1 1/2 cups almond milk
  • 3/4 cup raw agave nectar
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp vanilla extract
  • 1 tsp probiotic powder
  • 1/4 tsp sea salt

Strawberry batter:

  • 2 1/2 cups base batter, from above
  • 1 cup organic strawberries
  • 1/2 cup coconut oil, melted
  • 2 Tbsp sunflower lecithin

Chocolate batter:

  • 2 1/2 cups base batter, from above
  • 1/2 cup raw cacao powder
  • 1/2 cup coconut oil, melted
  • 2 Tbsp raw agave nectar
  • 2 Tbsp sunflower lecithin

Decoration:

Preparation:

Crust: 

  1. Place the Medjool dates in enough hot water to cover them.  Set aside.  This will add more moisture to them so they blend well into the crust mixture.
  2. In a food processor, fitted with a “S” blade, combine the almonds and walnuts.  Process until they break down to small crumbles.
  3. Add cacao powder, salt and pulse together.
  4. Drain the soak water out of the dates and squeeze out the excess water.
  5. Open the food process and place the dates all around the bowl.  Replace the lid and process until the crust mixture start to stick together.  When you pinch the batter it should stick together.  If it is to dry you can add 1 Tbsp of water at a time till it sticks together.
  6. Scatter the crust batter around the bottom of the Springform pan evenly.  Then start pressing it down firmly and evenly.   Clean up the edge of the crust, as this will be seen when the pan ring is removed.  Set aside while you make the filling.

Batter / filling:

  1. After soaking the cashews, drain and rinse then add to the blender along with the almond milk, agave, lemon juice, probiotic powder, vanilla, and salt.  Process until creamy.  This can take 2-5 minutes, depending on your machine.   Once this is creamy and smooth, remove 2 cups of the filling.
  2. Strawberry batter:
    • Add to the 2 cups of batter, the strawberries, coconut oil and lecithin.  Blend until creamy.  Pour into a small bowl.  Rinse the blender container.
  3. Chocolate batter:
    • Add the remaining 2 cups of batter and combine with the cacao powder, coconut oil, agave and lecithin.  Blend until creamy.  Pour in a small bowl.

Assembly:

  1. Place in front of you; pie crust, both bowls of batter (pinkish and brown), with a tablespoon measurer in each bowl.  Sit down and relax through this process.
  2. Start with 1 tablespoon of chocolate filling and place it in the center of the crust.  Don’t spread it out, just let it pour out of the measuring spoon.
  3. Next, scoop  up 1 tablespoon of the strawberry batter and pour it into the center of the brown filling that is in the pie crust.
  4. Now, alternate 1 tablespoon at a time until all of both batters are gone.  Don’t tap the pan during the process, just let gravity do all the work.
  5. If you do not want as many rings just use a larger amount of batter for each ring ( 2 Tbsp, 1/4 cup etc.)
  6. Finally cover with plastic and place in the fridge overnight to firm or in the freezer for at least 6 hours.
  7. Remove and decorate.  This pie will keep for 3-5 days in the fridge or safely 1 month in the freezer.  Keep well covered.

Tips:

  • Lecithin – You can use any type of lecithin that fits within your dietary needs.  Whether that be soy or sunflower based.  If you purchase soy based please make sure that it is non-GMO.  Use the same measurement whether you use liquid or powdered lecithin.  You can make the cake without the lecithin but it might come out much softer so keep it stored in the fridge or freezer until ready to enjoy.
  • Nuts used in crust – You can use any nut or go nut less if needed.  You can use shredded coconut, oats or buckwheat in its place.
  • Soften the coconut oil by placing the jar of oil in a bowl with hot water.   It will take about 15 minutes for it to melt.
  • Almond milk – You can use coconut milk in its place.

 

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32 thoughts on “Raw Chocolate and Strawberry Zebra Cheesecake

  1. afsaneh says:

    Dearest Amy-Sue, your Art is Mystic and Majestic!!
    You are greatness of your heart and love for your passion in food craft!! Thank you for sharing!!
    Blessing and Gratitude,

  2. lisa says:

    Could you use a blendtec/vitamix to process this instead of a kitchen Ade? Or is it too powerful? Can’t wait to try this. Looks like it took hours! What a great dish to take to a party!!

    • amie-sue says:

      For which part are you referring to Lisa? You would use a food processor for the crust and a high-powered blender for the rest. :) amie sue

  3. Lyn says:

    Hi Amie Sue, Ohhhhhh !!!! THis looks so yummy!!! I will have to make this next week, when Gene is gone !! You make the most beautiful food – love the knife in the picture :].
    Have a wonderful weekend, Lyn :]

    • amie-sue says:

      Thank you Lyn! Always a blessing to hear from you. I hope you all have a great weekend too! Blessings, amie sue :)

  4. Tracy Tidwell says:

    This sounds so super fantastic and looks even better than that. Thanks for sharing.

  5. Oksana says:

    I was wondering what I can use instead of cashews. My husband is allergic to cashews and I would really like to make this beautiful cheesecake. Thanks for your suggestions. It looks amazingly delicious

    • amie-sue says:

      Hello Oksana… nut wise, not much because cashews lend a really creamy texture. You can use Young Thai coconut meat/flesh in cheesecakes. Do you have access to those? amie sue

  6. lori says:

    Hi…does the lecithin have to be sunflower? I just bought a bottle but it isn’t sunflower.

    Thanks
    Lori :)

  7. Dee-Dee Booth says:

    This looks wonderful!!! Thank you so much for sharing – now I know what I will be making in a few weeks for my husband for our anniversary. You are the best and so generous!!!

    • amie-sue says:

      Oh Dee Dee, that would be a wonderful Anniversary dessert. Happy Anniversary! Many blessings to you and your husband. amie sue

  8. LOVELY. Pinned and hope you are doing well!

    • amie-sue says:

      Thank you so much Adrienne. :) Life is busy but mightly blessed! So nice to hear from you. Have a great weekend, amie sue

  9. Yvonne says:

    If your base batter yields only 4 cups and you need 2.5 cups each for the chocolate and strawberry batters, aren’t you one base batter cup short.

    Wouldn’t you need 5 cups of base batter instead of 4?

    • amie-sue says:

      Thanks Yvonne, my mistake. The batter does roughly come out to 5 cups. Main thing is to halve the base batter and then create the chocolate batter and then the strawberry batter from it. Have a great weekend, amie sue

  10. Karma lee says:

    For some unknown reason, my favorite recipes that I mark and add to favorites keeps dropping some/ most of the recipes! It happened again today. Yesterday they were there when I checked on a recipe but I just looked and only one is left. Has anyone else had a problem? Thanks!

    • amie-sue says:

      Oh dear Karma,

      The “favorite recipes” are stored on your computer, not mine. So if you clean out your cookies/cache you will lose that information. The only other way around this is if we have been “register” for my site, which we don’t have set up but it might be worth checking into. Did you by chance clean out the cookie/cashe on your computer? Nobody else has mentioned this problem.. so let me know. amie sue

      • Karma lee says:

        No, I have not cleaned our cache or cookies, however this is happening on my IPAD so I wonder if that makes a difference. I will need to try it on my computer and see what happens. It has happened multiple times on my IPAD.

  11. amal says:

    Thanks for sharing this lovely recipe. I’m not vegan and would like to ask if I can substitute lecithin by agar agar powder. Thanks

  12. Barbara says:

    Why are you using probiotic powder in this recipe? Is it necessary? And can I leave out the strawberries for a real white-black zebra cake? :-)

    • amie-sue says:

      Hello Barbara, I like to add the probiotic now and them to add nutrients to the cheesecake. You can leave it out if desired. And yes you can leave out the strawberries, but you might need to add a little bit more liquid to the recipe. There are so many color and flavor variations that can be made. :) Enjoy, amie sue

  13. Rhonda says:

    Hello Amie Sue, You are so amazingly talented!!! I get so excited when I receive a new email from you and I just wanted to thank you for being such an inspiration!

    • amie-sue says:

      Thank you Rhonda :) I appreciate the kind words, they are very encouraging. I hope you continue to enjoy my site and find inspiration. I am always here for comments or questions. Blessings, amie sue

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