White Chocolate Caramel Cheesecake
This recipe looks longer than what it is. There are a few components that you will need to make prior to the cheesecake, but it is well worth any and all effort. Read through the recipe below. This cheesecake would be amazing all by itself which is how it is made in Sweet Gratitude Dessert Book. I got a late night email last night from my dear friend Gina. She asked me if I would be interested in making a raw dessert for a gathering that was taking place the next day. I happily told her that I would love to. She had invited my husband and I to a documentary viewing of the film: The Dark Side of Chocolate. I highly recommend watching this film. It is a real eye opener. In honor of the subject, chocolate, I was inspired to make a White Chocolate Caramel Cheesecake!
Crust Ingredients: Chocolate Almond Crust
- 1 3/4 cup dry almonds
- 5 Tbsp cacao powder
- 3 1/2 oz date paste (weight) = 1/4 cup
- 1 tsp liquid vanilla
- 1/8 tsp salt
- You will be using your food processor for the crust.
- Add to the FP, the nuts, salt, vanilla and 1/2 the amount of date paste.
- Process all ingredients until the crust starts to rise on the sides of the bowl. Be sure to stop and scrap the sides down.
- Repeat a few times until the nuts are broken down well.
- Add the remaining date paste and continue processing until the mixture is consistent. The final crust dough should hold together when you pinch it between your fingers.
- Assemble the Springform pan with the bottom facing up. Opposite way from how it comes assembled. 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.
- Distribute the crust evenly on the bottom of the pan, using even and gentle pressure. If you press to hard it might stick, making it hard to remove slices. You can either just make the crust on the bottom of the pan or you can also bring it up the sides. It is up to you.
- Set aside while you make the cheesecake batter.
Ingredients for White Chocolate Cheesecake batter:
- 3 cups of soaked cashews (for a min. of 2 hours)
- 2 cups almond milk
- 3/4 cup raw agave syrup
- 1 tsp liquid vanilla
- 3 Tbsp fresh lemon juice
- 1/4 tsp salt
- 3 Tbsp lecithin *added at the very end*
- 1/4 cup coconut oil
- 1/2 cup melted raw cacao butter
- Add to the blender all of the ingredients except for the coconut oil and lecithin. These will be added towards the very end.
- Blend until nice a creamy. This can take 3-5 minutes.
- Stop the blending and add the coconut oil and lecithin . ** Lecithin – you can use sunflower liquid lecithin or the soy granules lecithin, but it will need to be ground to a fine powder. Buy non-GMO!*
- Resume blending until all is well incorporated.
- Pour the batter into the Springform pan alternating with blobs of chocolate and caramel sauce. Fill to the top.
- Place your cheesecake in the freezer to set for 1-2 hours or until the middle of the cake is firm to the touch.
- Decorate to your liking! Best to keep cheesecake chilled up until serving and put left-overs back into the fridge.
Chocolate Ganache Recipe
Yield: 1 cup
- 3/4 cup raw agave syrup or maple syrup
- 3/4 cup cocoa powder or raw cacao powder
- 1/3 cup virgin coconut oil, melted
- 1/8 tsp plus a pinch salt
- Place all of the ingredients in a blender and process until smooth.
- Stop occasionally to scrape down the sides of the blender jar with a rubber spatula.
- It works really nice to place the ganache in a squeeze bottle.
Ingredients for caramel:
- 1/2 cup of raw almond butter
- 1/2 cup maple syrup or raw agave syrup (maple syrup isn’t raw)
- 1/2 cup date paste
- 2 tsp vanilla extract
- 1/8 tsp salt
Preparation for caramel sauce:
- Place all ingredients in a high powdered blender and process until smooth.
- Stop occasionally to scrap the sides down.
- It works really nice to place the caramel sauce in a squeeze bottle.
- Store any extra in the fridge in a glass container for approx. 2 weeks. To soft, leave out at room temperature for a few hrs or pop in the microwave for 10 seconds.
(recipe modified a bit from Jennifer Cornbleet’s book “Raw for Dessert”)
Store in a glass container in the fridge. It is great to not only use on cakes but also on cookies, as a dipping sauce for apples….oh come on, do I even have to offer ideas as to what to do with chocolate! lol
- I used a skewer stick to swirl the chocolate and caramel sauce into the cheesecake batter.
- Storage and life shelf: This cheesecake will keep for at least 4 days. Store in fridge, covered.