I've been studying up on raw cheese cakes and finally got curious enough to make one. I'm so glad I did - I could eat it every day! Seriously! Calories or not!
Just FYI - this divinely blissful raw vegan cheesecake recipe has LOTS of calories.
Total prep & cook time: 30 minutes, not including soaking and freezing
Nutrition Data, 129g Serving: 586 cal, 40g carb, 46g fat, 13mg sodium, 6g fiber, 14g protein, 18g Sugars, low Cholesterol, Sodium. Good source Copper, Manganese. Estimated glycemic load 15
You'll need one 7 - 10 inch springform pan or four mini-cheesecake pans for this recipe. The width of your pan will be inversely proportional to the height of your cheesecake.
Wow! I think I just formulated a new law of physics!
I like soaked hazelnuts for this crust, but hazelnuts are not as easy to find in stores as almonds are. Either one is preferable to soft nuts like walnuts or pecans for a chewier crust to contrast with the soft filling.
You could use any fresh berries to make the sauce, or mango as Dreena Burton has done in her recipe. But I like the taste of the classic combo of blueberry and lemon/lime.
Question: You say put the can of coconut milk in the frigerator, then open the can and separate the cream from the milk and use the milk for something else later. How can you get one cup of cream if you don't get that much in one can? - Bruce A.
Answer: Hi Bruce. Good question! Use whatever cream is in the can and don't worry about exact quantity. If it really seems like too little, use another can. Tip: When you're buying coconut milk, check the fat content in the nutrition data, and go for the brand with the highest fat content. That will ensure that you get enough cream - Judith Kingsbury
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