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~ raw, vegan, gluten-free ~
Why is it that people use the word vanilla as an adjective to describe something or someone who is plain, boring, or lackluster? I have learned that vanilla is one of the most complex flavors around, containing over 250 different flavor compounds! So next time you refer to something or someone as being vanilla… think twice, you just might be giving them quite a high compliment.
While it is true that the majority of what we think of as the “smell” or “taste” of vanilla comes from vanillin, there are tons of other compounds that serve to round out and add nuance to the flavor. And that’s why imitation vanilla, composed almost entirely of vanillin in alcohol, is both less subtle and less complex than true vanilla derived from vanilla beans.
For this cheesecake, I used vanilla beans. While definitely on the pricier side, they are ultimate in flavor and aroma. Vanilla beans are a dark brown pod filled with thousands of little brown flavorful specks. Look for beans that are plump, smooth, and have a slight shine to them, don’t buy them if they appear dried out.
When using vanilla bean seeds, you will visibly notice thousands of little black dots fleck throughout the batter…. I for one find this just gorgeous. If you don’t want this look, use vanilla extract. For substations – 1 teaspoon of vanilla extract is equal to one 2-inch piece of vanilla bean, so 1 typical vanilla bean will equal 3 teaspoons extract.
To remove the seeds from the vanilla bean pod, split the bean lengthwise from one end to the other. Anchor the pod to the cutting board, with the “seedy flesh” part facing up, scrape out all the seeds by running a butter knife down the slit. You may need to repeat this step to ensure that you get all the seeds.
Don’t toss the empty vanilla pod… I have an on-going jar of raw agave nectar in my pantry that is filled with these empty pods. Over time, the agave becomes infused with a lovely hint of vanilla. You can also dehydrate and grind them up in a spice grinder to use in recipes.
Ingredients:Yields one 9” deep tart pan
Crust:
Crust:
Start by pressing the crust batter along the edges of the pan.
Once the edges are done, press the center of the crust down, firmly & even
Pour in the blueberry layer and dehydrate for 1 hour at 145 degrees (F).
Once cooled, pour the vanilla bean filling into the pie pan.
Tap the cheesecake on the counter to bring up any bubbles within the batt
Freeze overnight and then move to the fridge.
I thought you might like to see this cheesecake up-close-and-personal.
Check out those vanilla bean seeds!
Hi!
I made this pie for Christmas. Everyone loved it! It’s really good frozen too. Thank You so much!
I couldn’t find lecithin raw here, only the granules.
Still perfect!
Good morning Ma,
I am sorry that it took me a bit to respond to you. I have been on a “walk about” for the past 6 weeks (see blog posting). I am not fully integrating back into things but I wanted to start tackling some of the questions that have been collecting. :) All that to say, I appreciate your patience with me. :)
I am so thrilled to hear that your loved ones enjoyed the pie. :) For the future you can use the lecithin granules, just grind it down to a powder in a spice grinder or equivalent. Thanks for the feed-back, I appreciate it. Have a blessed weekend, amie sue
I am planning on making this for my son’s birthday & I am more delighted than one should be. I don’t eat grains so I was wondering what crust you would recommend?
Hello Leda,
Oh, I hope your son enjoys it! Do keep me posted. :)
You can use more coconut or cashews in place of the oats if you wish. Have fun and many blessings, amie sue
This is the day I am making the cheese cake, Yea! I have one ? when you say set up cake in freezer, does it need to remain in freezer or can it then go in refrig. after it has been set in freezer?
Thank you
Good morning Leda,
It can be moved to the fridge once it sets in the freezer. I hope you not only enjoy the cheesecake but the process in making it. Many blessings and keep me posted. :) amie sue
Amie-Sue,
I make a cake every year for my son’s birthday, this year my 28 year old was blown away with delight, stating “this is the very best, I can’t believe this raw”. He has a high appreciation for raw & gluten free. I must say it was creamy & the crust was beyond perfect. I have made a number of recipes from this site & I can now say they are of the highest quality. I would like to deeply thank you for your generosity & brilliance.
Good morning Leda,
What a blessing to wake up to such a comment sitting in my inbox this morning. Thank you so much for your kind and encouraging words. And thanks for making “me” part of the celebration. I am there with you in spirit. Many blessings to you and your son. hugs, amie sue
Hi I’m just curious as to how or when you took the cake out of the pan? It looks like you can flip it after it’s been frozen but I thought I’d ask! Thank you!
Hello Keira,
No flipping. I use a Springform pan. You just loosen the outer ring which then comes off and you are left with a beautiful cheesecake. :) Have a great day! amie sue
Hi and thank you for your reply. Would you be so kind as to tell me where I might find a tart shaped spring form pan? I only see smooth spring form pans not grooved ones. Thank you
Oh fiddle, it wasn’t my Springform pan that I used, it was the fluted pan with the removable bottom. Sorry. I didn’t look close enough to see that the edges where fluted. You can scroll through my pans here… https://nouveauraw.com/equipment/pans-forms-molds/ I have a few different sizes on my Amazon store.
Blessings, amie sue
Thank you so much! Blessings back!
i have made lots of your recipes they are so nice thxs for them
Thanks for letting me know Misty. So happy that you are enjoying them! Blessings, amie sue