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White Chocolate Cheese Cake

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This pie turned out wonderfully.  It was one of the favorites, though you might find me saying the same thing when it comes to the other pies too.  This was our first attempt of making this lovely pie in our own home.  I look back and I can’t really say that we would do anything different.  The night before, my grandfather came over with 3 bowls.  They were filled with red, yellow and purple raspberries that he had just picked from his garden.  He didn’t know about us already making this pie for mom’s birthday so it was extra special that he showed up with them out of the blue.  Picked with love and prepared with love.  This cheesecake is completely made of raw, living foods, no dairy, no gluten, no processed sugars….no cream cheese! And you would never know it!

This recipe is brought to you by Living Light Culinary Arts Institute

Ingredients: Makes one 10” spring form pan

Crust:

  • 1 cup raw almonds, soaked and dehydrated
  • 1 cup coconut flakes, unsweetened
  • 3/4 cup raw cacao powder
  • 1/4 tsp sea salt
  • 6-8 Mejool dates, pitted
  • 2 packs fresh raspberries, organic

Filling Ingredients:

  • 3 cups raw cashews, soaked 2 + hours
  • 2 cups almond milk
  • 1/4 cup lemon juice
  • 1/4 tsp sea salt
  • 1 cup raw agave nectar
  • 3 Tbsp lecithin, powder (add at the end)
  • 1 cup raw cacao butter, melted (add at the end)

Coulis:

  • 10 oz frozen raspberries, thawed
  • 3/4 cup raw raw agave

 Preparation:

Crust:

  1. Process the almonds and the coconut flakes in a food processor outfitted with an “S” blade until finely ground.
  2. Add the cocoa powder and salt and pulse together.
  3. Add the dates one at a time until the mixture sticks together.
  4. Press the crust mixture evenly into the spring form pan.
  5. Add the raspberries on the top of the crust and set aside.

Filling:

  1. In a high speed blender, blend the cashews, almond milk, lemon juice, salt and agave till very smooth.
  2. Add the lecithin and melted cocoa butter and continue blending until creamy and the powders are well integrated.
  3. Pour the mixture on top of the prepared crust and place in the fridge to set up.

Coulis:

  1. Blend the berries and agave until smooth.
  2. Strain it through a milk bag to remove the seeds and pour into a squirt bottle.
  3. Serve each slice of cake with a little coulis.
  4. Option: for swirl effect on the cheesecake, place dots of the coulis around on the top of the cake, then drag a skewer or toothpick through the coulis, dragging it into the white of the cake.

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19 thoughts on “White Chocolate Cheese Cake

  1. Liliya says:

    Thank you so much for the recipes!!!!
    How do you know eder coconut oil or cacao butter to use in cheese cakes? and how much? Thank you.

    • amie-sue says:

      Hi Liliya,
      Cacao butter sets up a lot firmer than coconut oil. That is why you often see it being used in cakes such as these but sometimes you don’t want that hint of chocolate not to mention, cacao butter is pretty expensive and not easy to find locally for many people.
      Coconut oil does help a bit with firmness but also gives the cheesecake a great mouth feel. Nuts are also used to create a smooth mouth feel but don’t offer a very firm texture. I don’t have a real formula that I follow Liliya. It all depends on what all the other ingredients are. Have you made a raw cheese cake yet?
      amie sue

  2. Liliya says:

    yes, I’ve made 3 Cheese cakes from your website. Thanks for all you do!!!!!!!

  3. Mici says:

    I LOVE the taste of coco butter! Nothing beats it!

    I understand why lecithin is used in making chocolate. I’m the pastry chef at a whole foods vegan place where we also do raw, and I’ve got many recipes similar to yours. None have lecithin in them. Why do you use it so often? Do you find it changes the blending…? or…?

    Thanks a bunch! You’ve go the best raw site I’ve seen!

    • amie-sue says:

      Hello Mici,

      Thank you for your kind words. :) Lecithin is used to emulsify and homogenize the fats and liquids so they don’t separate and it also helps to make them creamier. I am excited to hear that WF is adding in raw foods. I love those stores. Have a great evening! amie sue

  4. Denise says:

    I really love this site..are the ratios the same if you use liquid lecithin versus the powder?

    • amie-sue says:

      Thank you Denise… and yes, use the same measurement whether dry or liquid lecithin. Have a wonderful night, amie sue

  5. Helen says:

    Hi there Amie-sue,

    I am wanting to make this cheesecake for the upcoming mother’s day weekend. If I could ask just a couple of questions about this recipe. How did you manage to get that beautiful swirl effect on top of the cheesecake? Is it OK to put thawed and drained frozen berries on top of the crust base instead of fresh? Thank you so much in advance for your response and also a big thanks for everything that you do. Always browsing your website! :)

    • amie-sue says:

      Good evening Helen…

      A perfect dessert for Mother’s Day! This was one of my first desserts from over 5 years ago. Shew! I updated the page a bit. For swirl effect on the cheesecake, place dots of the coulis around on the top of the cake, then drag a skewer or toothpick through the coulis, dragging it into the white of the cake.

      You can use frozen, thawed, and WELL drained fruits… just make sure it doesn’t pool any liquid or it could make the crust soggy and muddle the white of the cake. Does that make sense? Please let me know if you make it and how you like it. Happy Mother’s Day…amie sue

      • Helen says:

        Thanks so much Amie-sue,going shopping for the ingredients today so I will certainly let you know how I go with it.

      • Helen says:

        Hi there, couldn’t get any lecithin, does this matter if I omit this or is there a substitute for the lecithin that I can use?
        Thanks

        • amie-sue says:

          Hello Helen,

          I don’t recommend omitting the lecithin but it is do-able. It is a thickener and emulsifier but with the cacao butter in the recipe, your should be ok if you can’t find it. Let me know how it goes. amie sue

          • Helen says:

            Hi Amie-sue. I managed to get my hands on some lecithin granules which my neighbour kindly ground up for me in her thermomix. What can I say, this cheesecake is ‘the bomb’. When my family arrived for mothers day, there were cameras flashing in all directions, they were so impressed – it just looked exactly like yours. Never did I think that I could create something so aesthetically pleasing but also scrummy to boot. Thanks you.

            • amie-sue says:

              Ooooh Helen, how exciting! You are a rawkstar. :) Thank you so much for sharing this with me. Many blessings, amie sue

  6. janet says:

    Dear Amie-Sue, here is your fan from Vienna ;). Can I use Soya Lecitin granulates instead of sunflower? how do I melt them?? they taste like vax, pretty neutral, but I am afraid that they wont melt. Any suggestions?

    thanks
    Janet

    • amie-sue says:

      Hello Janet… so nice to hear from you. How is Vienna? :) Regarding your question…

      Q ~ Can I use Soya Lecitin granulates instead of sunflower?
      A ~ Yes, they can be used interchangeable. Or at least in all my raw food experience, I haven’t ever had a problem doing so. For someone who may not be aware of sunflower lecithin, it comes in liquid form and doesn’t contain soy.

      Q ~ how do I melt them?? they taste like vax, pretty neutral, but I am afraid that they wont melt.
      A ~ You don’t melt them Janet. But you do need to grind them to a powder for texture purposes. I use a coffe grind, or spice grinder or a person can use a mortar and pestle. They will blend into the cheesecake just fine and you won’t ever detect it.

      I hope this helps. Have a great evening, amie sue

  7. Michelle says:

    Can I use Sunflower lecithin and would I use the same measurements? Many thanks.

  8. [...] I adopted the recipe from 2 different cakes combined into one for my purpose from nouveauraw.com (this one and this [...]

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