Cheesecake is something I have always had a bit of a soft spot for and it is something I have been dying to perfect. I suspect I am almost there! Though I am not going to start singing until I try it again. The original recipe was meant to be part of my Plantlab Culinary work for Raw Desserts, but I had to wing it a little. There seems to be a lot of coconut oil and cacao butter used in most of the recipes which I cannot have due to the Overcoming MS diet that I follow where saturated fat is a no-no. So, I thought I would experiment with agar agar powder in this one and it worked beautifully. The other component of this dish was a smear of black tahini sauce on the plate, but I am starting to get a little frustrated with using strange ingredients just for the sake of it and I could not substantiate the cost of sourcing black tahini for a smear. The coulis was much more me and worked perfectly with this. Also, it was easy to make, and the ingredients are super easy to find.
I really loved this cake as did the kids. I know it does not have any ‘cheese’ in it, so technically calling it a cheesecake might be daft, but it had the consistency and it sums it up well. I can’t wait to try a bigger version and to also experiment with some different ingredients.
Spirulina Cashew Cream Cheese Cake
These ingredients are enough for a small spring bottomed cake tin 10cm in width – so a cake for two really. Adjust the ingredients accordingly for a larger cake.
¼ cup raw almonds
2 Tablespoons Maple Syrup
If using medjool dates, use as is. If using a dried date, soak in water for 15 minutes which will allow it to soften. Whiz the almonds, date and maple syrup together until mixture holds together when pressed. If it does not hold together, add a little extra maple syrup. Press the mixture into the bottom of the lined cake pan and put in the refrigerator to chill.
1/2 cup raw cashews – soaked for at least 4 hours and then drained
¼ teaspoon vanilla essence
3 tablespoons Maple Syrup
½ cup lemon juice
1 teaspoon spirulina powder
½ cup water
½ teaspoon agar agar powder.
In a saucepan bring the water and lemon juice to a simmer. Add the agar agar powder and whisk to ensure that dissolves evenly. Simmer for 2-3 minutes. Let cool for a few minutes.
In a blender add all ingredients and blend until ultra-smooth. Don’t rush the blending, if need be blend it longer rather than less to ensure the mixture is ultra-smooth.
Pour over base and allow to chill until set.
½ cup raspberries
½ cup water
¼ cup sugar
Combine raspberries, water and sugar in a saucepan until sugar dissolved. Blend and then strain then return to saucepan over low heat until coulis reduces.
Once you are ready to serve, top cashew cream cheese cake with coulis and voila!