How to ensure the cheesecake layers set properly?

Each filling layer, especially the vanilla, needs sufficient freezer time (about 1 hour for vanilla, 4-6 hours for raspberry) to firm up before adding the next.

Can I substitute the hazelnuts or macadamia nuts?

The recipe specifically calls for hazelnuts in the base and macadamia nuts in the filling, both requiring soaking for optimal texture and flavor. Substituting them would alter the intended consistency and taste.

What is the purpose of soaking the nuts?

Soaking hazelnuts and macadamia nuts helps to soften them, making them easier to blend into a smooth paste for the base and a creamy filling, respectively.

Is the soy lecithin essential for this recipe?

The organic soy lecithin is listed as optional for both the vanilla and raspberry fillings, and the coulis, suggesting it aids in emulsification but isn't strictly required for the cake to form.

How long does the cheesecake need to defrost before serving?

After being frozen until hard, the cheesecake requires 1-2 hours to defrost to the desired consistency before it can be cut and served.

5.1K Views 11 years ago

Raw Chocolate Vanilla Raspberry Cheesecake
[Vegan, Gluten-Free, Raw]

KZ By: Kuteer and Trisha Zanasi

Author Bio

Kuteer and Trisha are the founders of Foodie Awareness, where they share their passion for delicious... Read More

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A slice of raw chocolate vanilla raspberry cheesecake, showing distinct layers, topped with fresh raspberries and a drizzle of raspberry coulis.

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Raw Chocolate Vanilla Raspberry Cheesecake [Vegan, Gluten-Free, Raw]

Raw, vegan, AND gluten-free? Oh, my! Enjoy this layered cheesecake with a hot cup of tea.

Ingredients You Need for Raw Chocolate Vanilla Raspberry Cheesecake [Vegan, Gluten-Free, Raw]

For the Base:

1 cup hazelnuts, ground (best if soaked for 2-4 hours, then rinsed)
6 dates, chopped
1 tablespoon coconut butter, melted at 107°F
1 tablespoon cacao powder
1/4 teaspoon salt
1 teaspoon vanilla

For the Vanilla Filling:

1 1/4 cups macadamia nuts (best if soaked for 4 hours, then rinsed)
1 cup almond milk
1 1/2 tablespoon maple syrup
1 tablespoon vanilla
1 1/2 tablespoon organic soy lecithin, mechanically separated (optional)
1 cup coconut oil, melted at 107°F
1/3 teaspoon salt

For the Raspberry Filling:

1/3 of the vanilla filling
2 cups raspberries
1 tablespoon coconut oil, melted at 107°F
1 1/2 tablespoon maple syrup
1/2 teaspoon salt
1 teaspoon organic soy lecithin, mechanically separated (optional)

For the Raspberry Coulis:

2 cups raspberries
2 tablespoons maple syrup
1 teaspoon organic soy lecithin, mechanically separated (optional)

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How to Prepare Raw Chocolate Vanilla Raspberry Cheesecake [Vegan, Gluten-Free, Raw]

Base:

In a food processor, blend all the ingredients to have a smooth paste. Flatten it out on the bottom of a 26 cm spring form and place in the freezer to set while making the vanilla filling.

Vanilla Filling:

Mix all the ingredients, except the coconut oil and the lecithin, in a high-speed blender until smooth and creamy. Add the coconut oil and blend, then add the lecithin and blend it all together. Take the base layer out of the freezer and pour two thirds (2/3) of this mixture over it before putting it back into the freezer to set. It need to be firm enough so that the third layer can be added on top without them mixing all together (about 1 hour).

Raspberry Filling:

In the high-speed blender, mix the remaining 1/3 of the vanilla filling with the raspberries, maple syrup and sea salt. Add the coconut oil and then the lecithin, blend until smooth and creamy. Pour on top of the vanilla layer and place back into the freezer until hard – about 4-6 hours.
You’ll need to remove the cake from the freezer and allow it to defrost until it reaches the desired consistency before serving (1-2 hours).

Raspberry Coulis:

Blend the raspberries and the sweetener into a really smooth sauce texture (if you use frozen berries, you may need to add some water). Add the lecithin and blend again.
When the cake has the desired consistency – cut and serve with the raspberry coulis.