Raw Food Magazine – Strawberry Lime Cheesecake Stacks

Strawberry Lime Cheesecake Stacks

Votes: 1
Rating: 5
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Votes: 1
Rating: 5
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Print Recipe
Strawberry Lime Cheesecake Stacks
Serves
Serves
12
12
Level
Level
Easy
Easy
Ingredients
Ingreds.
30
30
Total
Total
3hr
3hr
Votes: 1
Rating: 5
You:
Rate this recipe!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Strawberry Lime Cheesecake Stacks
Serves
Serves
12
12
Level
Level
Easy
Easy
Ingredients
Ingreds.
30
30
Total
Total
3hr
3hr

Now that strawberries are coming into season; celebrate their arrival with STRAWBERRY LIME CHEESECAKE STACKS. This dessert is not only beautiful to look at but it will nourish your body and make your taste buds sing!

Now that strawberries are coming into season; celebrate their arrival with STRAWBERRY LIME CHEESECAKE STACKS. This dessert is not only beautiful to look at but it will nourish your body and make your taste buds sing!

Ingredients
Strawberry Lime Cheesecake Stacks
NUT/SEED CHEESE
SOAKED DATES/SYRUP (prepare 1 day before constructing)
NATURAL FOOD DYE (prepare 1 day before constructing) Inspired by “DYI Natural Food Coloring” by Eat Play Love More
  • 4 cups spinach (fine chopped, organic)
STRAWBERRY SAUCE (prepare 3 hours before constructing)
CRUST (prepare when ready to construct)
MIXING INGREDIENTS (prepare when constructing)
  • 2 avocados (large, ripe, organic, peel and pit)
  • 1 banana (large, ripe, organic, peeled)
  • 1/2 cup syrup (reserved date)
  • 2 Tbps dye (green, natural, food)
  • 2 limes (medium, ripe, organic, just the juice, reserve the zest for another recipe)
Servings:
Units:
Directions
Prep
30 min
Total
3 hr
NUT/SEED CHEESE
  1. In a large bowl, soak the cashews, almonds and sunflower seed in the 2 cups of water for 24 hours.
  2. Drain well and place in a blender.
  3. Zest 3 of the limes into the blender and reserve the rest of the zest for another recipe.
  4. Juice all 8 limes into the blender and blend on high for 1 minute.
  5. Slowly add the 1 3/4 cup water to the blender while on high and blend until creamy and smooth.
  6. Open up and then layer your cheese cloth together on top of each other.
  7. Spoon in the cheese into the center. Gather the sides of your cheese cloth up to make a pouch over the cheese and twist tie the top that is gathered tightly to the cheese but do not squeeze.
  8. Place the chop sticks on either side of the gather at the twist tie and rubber band it together so you can hang it.
  9. Find a container to suspend the cheese ball from to allow it to drain. It needs to be at least 2 inches deeper that the cheese ball. Suspend it using the chop sticks as it’s support across the opening of your container.
  10. Hang for 48 hours, drain the container if need be.
  11. Store in a sealed container in the refrigerator up to 1 day. This is your nut/seed cheese.
SOAKED DATES/SYRUP (prepare 1 day before constructing)
  1. Halve and pit your dates and Cover the dates with the water in a small bowl for 24 hours.
  2. Reserve the dates and reserve the liquid (date syrup).
NATURAL FOOD DYE (prepare 1 day before constructing) Inspired by “DYI Natural Food Coloring” by Eat Play Love More
  1. Place on the solid tray of your dehydrator and dehydrate at 110 degrees F until crisp.
  2. Now powder and place in a sealed container out of the sunlight or heat.
  3. It is ready to use in any recipe that you want to help turn GREEN!
STRAWBERRY SAUCE (prepare 3 hours before constructing)
  1. In your blender, blend on high until smooth.
  2. Place on a solid tray in your dehydrator and dehydrate at 110 degrees F until 2/3 rds of the original amount and is slightly thick (about 3 hours).
  3. Stir often, this is your strawberry sauce.
CRUST (prepare when ready to construct)
  1. In your food processor, fine grind the coconut and cashews into a fine meal, place in a medium mixing bowl.
  2. Fold in the soaked dates and mix well, this is your crust mix.
MIXING INGREDIENTS (prepare when constructing)
  1. In a blender, place the NUT/SEED CHEESE in with the MIXING INGREDIENTS and blend until smooth, this is your cheese mix.
CONSTRUCTING INSTRUCTIONS
  1. In a medium waxed paper lined metal pan (9 x 13) press the crust mix in the bottom evenly.
  2. Now pour the cheese mix on top of the crust and evenly smooth out.
  3. Cover and place flat in your freezer and freeze for at least 4 hours to set.
  4. Remove the pan from the freezer and trim the edges about 1/2 inch to make even.
  5. Now gently slice the set cheesecake into 24 even squares or use a small ring cutter to cut circles like I did.
  6. Use a cake spatula and remove each piece and place on a flat clean surface.
  7. Reserve any trimmings to snack on for later.
SERVING SUGGESTION:
  1. Gather 6 serving plates and 2/3 cup of coconut shreds.
  2. On each plate: start by swirling 1 tablespoon of strawberry sauce in a circle and make a dollop in the center, place 1 cheesecake piece (crust up) in the center.
  3. Top with 1 teaspoon of strawberry sauce and a few coconut sprinkles.
  4. Now top with a cheesecake piece (green side down).
  5. Now top with a small whole strawberry, sprinkle with coconut shreds and serve.
Nutritional Information (per serving)
Calories: Fat: Carbs: Protein:

Note: A CHEF’S TIP: Be sure to pick ripe organic fruit. When fruit is fully ripe, it has the best flavor. Also choose whole fully RAW nuts and seeds for the best quality of nut cheese. This recipe has 6 elements to it (nut/seed cheese, soaked dates/syrup, natural food dye, strawberry sauce, crust, mixing ingredients) for ease of preparation I will list the ingredients by element in order of preparation and then at the end provide a master ingredient list for your shopping. Do not worry, this is actually simple, just keep reading.

 

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Votes: 1
Rating: 5
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Joelle Amiot

Chef: 

I have been a chef and photographer for many years now. Food has always been a passion of mine. Whether it is at the farm, at the market, or being served at the family’s table, food should be fresh and vibrant. I believe that just because it is healthy, there is no reason why our taste buds should not dance. I recently just published my first book “live eat learn RAW”, this is going to be one of many. In search of a quiet healthy life, I have found a rustic and simple way to live, eat, learn; I now want to share that way with you…

 

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