Cheesecake with a special main ingredient. My mother in law accidentally came up with the cheesecake and my husband and I loved it! I added vanilla and strawberry filling swirled in and as a topping. This cheesecake is really to die for!
2 cup Raw Walnuts, finely ground
1 teaspoon Cinnamon
¼ teaspoon Sea Salt
¼ cup Agave
2¼ cup Pine Nuts, ground
1 cup Organic Coconut oil
½ cup Agave
1 Organic lemon, juiced
¼ teaspoon Sea Salt
2 teaspoon Organic Vanilla Extract
Swirl Filling / Topping
1 pint Organic Strawberries, washed and chopped
2 tablespoon Agave
5 drop Organic Lemon Juice
STRAWBERRY TOPPING: First: before making pie add all topping ingredients in a bowl and mash. Set aside so that all the juices start to flow and let it marinate.
CRUST: Butter your pie pan with coconut oil. Grind nuts in coffee grinder (that’s how I do it). Pour nuts, agave, sea salt, and cinnamon into food prcessor and process until mixture starts to come together but is still crumbly. Form crust in your dish and set in the fridge while you make the filling.
FILLING: Pour all filling ingredients into food processor and blend until creamy and smooth. Make sure to taste to see if you need to add anything.
Pour half filling into pie crust, then add about 1/4 of the strawberry topping mixture in the middle of the pie. Pour the rest of the filling on top. Lastly I take some of the strawberry juice and swirl it on top gently. Chill for at least 2 hours prior to serving.
NOTE: I have soaked the pine nuts for 1-4 hours but you do not have to. My mother in law made it without soaking them at all and the cake was still fabulous!
I have also made cheesecake with half cashews (soaked for 4 hours) and half pine nuts and the texture was very nice also. I FEEL BAD FOR NOT MENTIONING THIS: I BROUGHT THE COCONUT OIL TO A LIQUID BY LETTING IT SET IN WARM WATER BEFORE ADDING IT TO THE FP.I DO NOT KNOW IF IT IS JUST AS GOOD BOTH WAYS) My thinking was that once it solidified again in the fridge it would make it nice and firm.