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!
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.
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.