Strawberry Kream CheezecakeAni Phyo | Delicious Living
- Serves: 4 people
A “kreamy cheese”filling set on a thin almond-flour crust and topped with a sweet strawberry sauce makes for a luscious raw dessert. Refrigeration will give this pie the texture of cream cheese. Use fresh organic strawberries if available; otherwise, use whole frozen ones, and defrost before using.
Note: This recipe uses lecithin powder as a thickener. It comes from soy, so make sure to find one that’s not genetically modified (non-GMO). If you’d like to leave lecithin out, increase the coconut oil to 1/4 cup and decrease the water to 1/3 cup.
- To make the crust, combine almond meal and salt in a mixing bowl. Sprinkle a pie pan lightly with some of this almond meal. Add dates to remaining almond meal and mix into a dough with your hands. Press dough into the bottom of the pie pan as thinly as possible. The crust should reach at least halfway up the side of pan.
- To make the filling, combine lemon zest, lemon juice, cashews, water, coconut oil, and vanilla in a high-speed blender and blend until smooth. Add lecithin and blend to mix well and thicken. Scoop onto crust. Refrigerate for 1 to 2 hours to firm up.
- Combine strawberries and agave in a blender and pulse only a couple times to coarsely mix into a chunky sauce.
- To serve, remove cheezecake from fridge, pour sauce over filling, and enjoy immediately. The assembled cheesecake will keep for 2 to 3 days in the fridge. The filling and crust without the sauce will keep for up to 5 days in the fridge and several weeks in the freezer. The strawberry sauce will keep in the fridge a couple days when stored separately.
From Ani's Raw Food Desserts by Ani Phyo (Da Capo Lifelong, 2009). Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.