Cranberry Swirl Cheesecake
I was tasked with bringing a raw dessert to a Thanksgiving potluck. I wanted something with cranberries and came up with this recipe. It is an adaptation of the Sour Cherry Tart in Real World. Not sure if this is 100% raw with some of the ingredients, for example couldn’t find raw almond extract so I used organic. This cheesecake proved to be the favorite over all the traditional pies present. I think this is fairly versatile and plan to make with blueberry puree followed by cherry puree followed by a chocolate swirl cheesecake.
3 cup almond flour
3 tablespoon date paste
1 cup maple syrup powder
¾ cup coconut butter
1 pinch sea salt
2 cup cashews, soaked 2 hours or more
2 cup young coconut meat
1½ cup agave nectar
½ cup coconut water
1 cup coconut butter
2 tablespoon almond extract
1 vanilla bean, or 2 teaspoons of vanilla extract
1 pinch sea salt
1 order of cranberry sauce, I used Kandace's recipe minus the dates
For the crust take the first 5 ingredients mix together and press into the bottom and sides of a 9 inch springform pan. For the flour I soaked my almonds for a couple of hours then dehydrated and ground in the food processor. I have made this before without soaking the almonds. I also make my own date paste by soaking 1/4 cup of dates in enough water to cover. Soak for 2 hours and blend dates and water in food processor until paste forms. Refrigerate crust while making filling.
For filling mix the remaining ingredients (except the cranberry sauce) in a high speed blender/food processor and process until smooth. Prepare cranberry sauce and blend to smooth. Pour half of filling into springform pan. Place 5 or 6 generous dollops of cranberry sauce onto filling and swirl with a butter knife. Pour remaining filling on top and repeat with more cranberry sauce swirling until mixed in. Refrigerate overnight. My cake was firm enough to cut but wasn’t super firm, you may need to add more coconut butter to batter if desiring a firmer texture.