raspberry vanilla cheesecake (and the world’s easiest coulis)

raspberry vanilla cheesecake (and the world’s easiest coulis)

Raspberry Cheesecake

You know, sometimes it’s like the ingredients in my fridge are trying to tell me something. Like when the raspberries were sitting next to the cashews and the vanilla powder. Aha! A new dessert was born… and it was a hit at my Raw High Tea last weekend too!

Base

3/4 cup raw almonds

3/4 cup desiccated coconut

12-15 dried dates, soaked for 10 minutes in water

Middle Layer

400g raspberries (either fresh or frozen is ok)

Top Layer

400ml coconut cream

1/4 cup coconut oil, liquid

3 tbsp light agave nectar (you can substitute with honey if you wish)

75g cacao butter, gently melted in a double boiler

2 cups raw cashews

2 tsp vanilla powder (or the contents of 1 vanilla bean)

Coulis

An extra handful of raspberries (use the ones that were too small or imperfect to make it into the cheesecake)

Let’s do this!

Combine the ingredients for your base in a food processor with an “S” blade. Process until it reaches a fine, yet slightly sticky, biscuity texture. It should stick together when you press some between your thumb and forefinger.

Press base mixture into the bottom of a 20cm springform tin, which has been greased with a little coconut oil.

Next, keep the raspberries to one side, and instead move onto the top layer.

Put all your top layer ingredients into a high speed blender (putting the wet ingredients in first, then the dry ingredients on top). Blend on a medium to high speed until silky smooth.

Pour a very small amount into your tin (about 1/2 cm). This is to help stick the raspberries in place.

Then, grab your raspberries and stick them down, one by one, until the base is completely covered.

Raspberry Vanilla Cheesecake

Gently pour the rest of the top layer into the tin.

Refrigerate overnight or until set. Alternatively you can pop it in the freezer for 2 hours.

Remove gently from tin and once cut into wedges, you should see a gorgeous raspberry pattern emerge.

To make the coulis, grab the rest of your raspberries and blend them on a high speed until smooth. Push through a fine metal sieve to remove the seeds.

Raspberry Coulis

Raspberry Coulis

Then you can plate up your creation with an artistic swoosh:

Raspberry Vanilla Cheesecake

Or a random (yet pretty!) drizzle of coulis:

Rasberry Vanilla Cheesecake

If you liked this recipe, then check out my eBook Desserts Raw and Simple – 25 amazing, easy to make recipes that are gluten, dairy, and cane sugar free and paleo friendly. Yum!

4 Comments
  • Marion
    Posted at 22:32h, 18 July Reply

    Thanks Jules this looks yum .. Love photos too. Maybe Davidson plum also ?

  • Pingback:Raw High Tea Recap
    Posted at 20:52h, 22 July Reply

    […] day I held a masterclass, where we made the Raspberry Vanilla Cheesecake (you can find the recipe here), and a tangy avocado and lime swirl tart (recipe to come soon!). We covered techniques like […]

  • Helene
    Posted at 22:03h, 21 December Reply

    Any suggestions on how much to use, if using Vanilla Extract instead of Vanilla Powder or Vanilla Bean?

    • Jules Galloway
      Posted at 10:22h, 22 December Reply

      Hi Helene, vanilla powder is usually a little stronger than extract, so if using extract you might need to double the amount. But my advice is to add half and blend, then taste before adding any more, because some extracts are stronger than others.

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