cheesecake

thanksgiving raw cheese cake recipe (you gotta try this)

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This takes some time to prepare, but I promise this is the best cheesecake recipe you’ve ever tasted! And its RAW! No guilt. No nasty. Actually kinda good for you.
CRUST
2 Cups raw nuts (almonds, pecans, walnuts or macadamia nuts)
½ Cup Dates (soaked and pitted)
Coconut
CHEESE
3 Cups Soaked Cashews (Soak a least an hour, but longer if possible)
¾ Cup Lemon Juice with pulp (or lime for more tartness)
¾ Cup Raw Agave Nectar (Honey can be used as a substitute)
¾ Cup Raw Coconut Oil (lightly melted- emerge container in hot water or place in dehydrator a few minutes)
¼" piece of vanilla bean (use only the scraped out seeds) (extract can work as a substitution if it is pure and doesn’t contain alcohol.)
TOPPING
Your favorite fruit - frozen and fresh. (My favorite is raspberries or mango.)

TO MAKE-
Sprinkle coconut on the bottom of a 8" spring form pan (to avoid the crust sticking). Use a food processor to process nuts and dates to form a crust. Gently press the crust into the pan and smooth with a plastic scraper. Next, blend (in a high powered blender) all the "cheese" ingredients until smooth & creamy. Pour "cheese" evenly over crust and place in freezer. If you have bubbles gently tap pan on the counter. Next, prepare topping by blending a bag of frozen fruit until spreadable- not necessarily smooth. Add a little agave or some dates if not sweet enough. Pour topping over "cheese" after it has set up. Cover & return to freezer until frozen. Defrost in refrigerator an hour before serving. Garnish with fresh fruit
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