In case you were looking for the perfect treat for your loved one for the upcoming Valentines day, you have stumbled upon the right place. And well, if you are reading this on a date nowhere close to Valentine’s day you are still at the most perfect place – coz my Raspberry Cheesecake has its way to make anyone extremely happy, touch all the cords of one’s soul and leave you feeling completely satisfied.

Vegan Raspberry Cheesecake

Vegan Raspberry Cheesecake

The best part about this dessert according to me is that it can be stored in the freezer for up to three months, I mean seriously, talk about making things in advance!!

It uses all natural ingredients and is completely 100% Paleo compliant and with a few tweaks, it can be made Vegan as well… What’s more its a hassle free no bake cake, so if you don’t have that oven then who cares, right? This Raspberry Cheesecake is rather special as it is also an aphrodisiac of sorts… All the ingredients used contain healthy fats that are required for the production of sex hormones… So work up to that libido and get yourself on the other side!

Paleo Raspberry Cheesecake

Paleo Raspberry Cheesecake

I have literally tried at least 3 different cheesecakes before presenting this one and while the rest were alright… this version of my Raspberry Cheesecake is absolutely perfect. It has 3 lovely layers stacked on top of the other, each containing a full-on healthy dose of dry fruits, fruits, citruses, and coconut – making it everything that you could ask for in a dessert.

Let’s proceed then…

[lt_recipe name=”Raspberry Cheesecake – Vegan | Paleo” summary=”Made of all natural ingredients this Raspberry Cheesecake forms for a perfect dessert when you are looking to light up that date night or just have a fun time with friends and family. ” servings=”6″ total_time=”COOK TIME:30M, PREP TIME:13H” print=”yes” ingredients=”For the Base Layer:;Almond Four – 1 and 3/4th cup;Pitted Medjool Dates – 8-9;Himalayan Sea Salt – 1/4th Teaspoon;Pecan Nuts – 1/2 cup;Pure Desi Ghee – 1/4 cup / Use Coconut Oil – 1/4 cup for the Vegan version of the cake;Coconut Oil – 1/2 teaspoon – for greasing;;For the Raspberry Sauce:;Fresh or Frozen Raspberries – 2.5 cups;Maple Syrup – 4 Tablespoons;Lemon Juice – of 1/2 a Lemon (Approx 1 teaspoon);;For the middle layer:;Cashews (Soaked in water overnight) – 2 cups;Almond Milk – 1/2 cup;Water – 1 tablespoon;Vanilla Extract – 1 teaspoon;Apple Cider Vinegar – 1 tablespoon;Coconut Cream – 1/2 cup;Maple Syrup – 6 tablespoons;;;” ]Prepare the base layer by blending all the ingredients (as mentioned under the base layer section in ingredient list) together to form a coarse sticky paste;Grease a 9 inch baking pan with Coconut Oil (use a tissue paper or an application brush to do so);Pour the base layer from the blender to the pan and press it flat against the pan with the use of your hands or the bottom of a bowl / glass;Spread it as evenly as possible;Cover with a clean cloth and refrigerate until we prepare the rest of the cake;Next prepare the Raspberry Sauce – add 2.5 cups raspberry to a heated skillet (kept on a medium flame);Add in the maple syrup and lime juice and cook the mixture on a medium flame until it comes to a simmer;Turn down the heat to medium low – cook for a further 4-5 minutes (the raspeberries should have all broken down form by now) until it forms a thick mixture;Turn off the gas and run the raspberry mixture through a fine mesh sieve to extract the puree out of the mixture into an empty bowl;Be sure to scrape the underside of the sieve as it stores a lot of sauce;Then add back 1 tablespoons of seeds from the sieve to the puree (just to help with the richness of the texture) and discard the rest of the seeds;Cover the bowl and refrigerate this as well while we prepare the final middle layer;Next add all the ingredients mentioned under the ‘For the middle layer’ section on the ingredients list to a blender and blend them into a smooth thick paste;Remove the almond (base) layer that has been sitting in the fridge (in the 9 inch baking pan) and layer the creamy cashew paste onto this base;Smoothen it out using a spatula;Next remove the raspberry sauce from the fridge and layer this on top of the cahsew layer;Spread it out gently and evenly (you should be pleased with the brilliant blood red color that you managed to extract);Cover the baking dish with a silver foil and put it in the freezer to chill for atleast 6 hours(overnight is more preferable);Before serving remove the cake from the fridge and keep it out at room temperature for atleast 15-20 minutes;Use a big knife to cut through the cake (starting slowly working all the way down;Garnish the cake with fresh strawberries, raspberries, sunflower seeds, pecan nuts or cashews;Feeling fancy – enjoy the cake by cutting them into various shapes using a cookie cutter;In the end – enjoy the wonderful and fulfilling dessert[/lt_recipe]

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