"Cheesecake" with Crust

 

Ingredients

Crust:

 

Dry 

2/3 cup rolled oats 

6 tablespoons white rice flour

1/2 cup raw cashews

1/2 cup coconut sugar

1/4 teaspoon salt

 

Wet 

1/2 cup melted coconut oil

2 tablespoons maple syrup

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Filling: 

2 cups raw cashews (soaked 4-5 hours and rinsed)

1 young coconut (about 1 cup of meat, + 3/4-1 cup of the water)

1/2 cup coconut sugar (or maple syrup, or other sweetener)

1/2 cup melted coconut oil

juice of one lemon

vanilla to taste

Pinch of salt

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Flavor Options: 

    * raspberry or other berry: 1-2 cups fresh or frozen berries

    * chocolate: 1/3-1/2 cup cocoa or cacao powder

    * matcha: 2-3 teaspoons matcha, pinch cinnamon

    * tiramisu: 2-3 tablespoons marsala wine, 1 tablespoon instant decaf coffee 

    * lemon/lime: zest and juice of one lemon/lime

    * pomegranate: sub 1 cup POM juice for coconut water from young coconut

    * mocha: 1/3 cup cocoa or cacao powder, 1 tablespoon instant decaf coffee

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Directions

 

Preheat oven to 350. Place dry ingredients for the crust in a food processor. Process well until it reaches the consistency of flour.

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Add wet ingredients for the crust into the food processor and process until it becomes like wet sand. If the mixture is too dry, add 1 teaspoon, or more if necessary, of melted coconut oil.

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Press the mixture into your springform pan(s) or into individual muffin cups. Bake for about 15 minutes for small crusts or 20 for larger, until bubbly and slightly brown. Let cool.

 

While cooling the crust, put filling ingredients except for coconut oil into a high-speed blender and blend well. Once it is smooth, run blender on medium and slowly pour in the melted coconut oil until incorporated. 

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If you would like to marble your cheesecake, remove about 1/2 cup of your filling at this point and put in a measuring cup or other dish that has a pour spout.

 

Add your flavorings to the blender and blend again at high speed until completely smooth and creamy. Taste and adjust if needed.

 

Pour your flavored filling into your prepared crust. To marble, pour the plain filling in a spiral design on top of the flavored filling. Use a skewer or chopstick and swirl along the spiral to create a marble design.

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Cover and chill the "cheesecake" in the refrigerator overnight, or as long as you can wait before digging in ;) 

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