Citrus Cheesecake – raw, vegan, gluten free
The original recipe is by Elenore Bendel Zahn, and after trying it out I have slightly simplified and modified it.
Spiced orange topping
-2 oranges (use a mixture of regular and blood oranges if available)
-1/2 teaspoon lightly crushed mixed peppercorns
-1 cup soft dried figs or apricots
-1/4 cup almonds, 1/4 cup sunflower seeds
-1/4 teaspoon Himalayan salt or sea salt
-1.5 cup unsweetened shredded coconut, ground into flour
-1 cup cashews, soaked for at least 3 hours.
-2 small oranges, zest and whole fruit
-1 small lemon, zest and juice
-1/3 cup virgin coconut oil, melted over hot water
2 tbsp of agave or honey
-1/4 teaspoon turmeric
seeds of 1/2 of real vanilla pod, or pure vanilla extract
-1/3 cup cashews, soaked for at least 3 hours
-1 tablespoon virgin coconut oil, melted over hot water
-2 tablespoon cacao butter, melted over hot water
-juice of 1/2 lemon
-3 tablespoon pure water
-1/4 real vanilla
-1 teaspoon guice of freshly grated ginger
-1/2 tbsp agave or honey
1. Peel and slice the oranges, toss together with your pepper and let marinate in a bowl while you make the cake.
Put all ingredients in a food processor and blend until a firm ball of dough has been formed.
Press firmly into a 7 inch (ca 18 cm) spring-form pan or a pie plate lined with saran wrap and put it in the fridge while making the filling.
Add all ingredients to a high speed blender and blend until it’s all really smooth (a food processor won’t make this filling as silky smooth). Add a bit more water if the mixture doesn’t turn. Now pour it over the crust and place in freezer until solid (will take about 1.5 hour).
Put all ingredients in a high speed blender and blend until you have your sweet silky frosting. Set aside in a bowl at room temperature and once the cake has set, pour/spread the frosting over the citrus layer. Lastly add the marinated oranges and – ENJOY!