This is one of my favorite dessert recipes. You can make it without the crust for an easy custard recipe.
Makes one large 10” Cheesecake
basic crust :
2 cups soaked and dehydrated walnuts or pecans
2 cups dried (desiccated) coconut, ground into a powder
6 Tablespoons powdered sweetener: coconut sugar or xylitol
1/8 tsp. Sea Salt
2 Tbs. softened or melted coconut oil (or melted cacao butter)
2 tsp. cinnamon powder
tiny pinch of cayenne powder
1/4 cup mesquite powder
- Place all ingredients in your food processor fitted with the “S” blade attachment.
- Process ingredients until the crust starts to rise on the sides of the processor bowl. Stop the machine and mix with a spatula or spoon.
- Assemble the cheesecake pan with the bottom upside-down (with lip facing down). This makes it much easier to serve.
- Distribute crust evenly on the bottom of pan and firmly press down by hand and press up the sides just slightly.
- Set in a freezer or refrigerator until ready to be filled.
2 1/4 soaked macadamia nuts or cashews
3/4 cup Irish moss paste
2 3/4 cups water
1 cup Erythritol or Xylitol or coconut sugar (will be less white with coconut sugar)
2 tsp. vanilla extract
4 TBS. lemon juice
1/4 tsp. Himalayan salt
2 TBS. soy or sunflower lecithin
1 cup coconut oil or 1⁄2 cup cacao butter
- Soak the nuts for 1 hour then rinse well.
- Make Irish moss paste by soaking 1/3 cup dry Irish moss in 3/4 cup water, for 4 hours (or overnight) in cool water.Rinse well and drain the water.
- Then chop the moss well and blend in a high speed blender with 1 cup hot water until it becomes a smooth, creamy texture.
- Measure the remaining ingredients into a high-powered blender and blend everything together until nuts are well blended and there is a smooth, shine to the batter.
- Pour the batter into a 10” cheesecake pan or 2 small cheesecake pans.
- Place in freezer to set, 1-2 hours or until middle of cheesecake is firm to the touch or refrigerate for 4 or more hours.
- Remove spring-form ring by inserting a non-serrated paring knife along the inside edge of the pan.
- Open the spring-form, remove cheesecake, garnish with fresh berries, and serve!
- Store covered in your refrigerator from 4-7 days. Cheesecakes freeze well for longer storage.
Variations: You can substitute berries for any fruit.
Tips: The most important thing is to blend all ingredients really well. If your blender has less than 8 cups full capacity or if your blender is struggling, blend 1/2 the recipe at a time (or just make 1/2 of the recipe and use 1 9 inch cheesecake pan). If the filling doesn’t taste rich and flavorful, add another small pinch of salt and a bit more sweetener and blend a little longer.