I hope you had a very good year and are moving into a new one with no regrets. To celebrate, let us make something sweet! A nice raw, vegan cheesecake is always a good idea.
Since oranges are in season now, I am a little obsessed with the flavor. I use the whole fruit, the juice and the zest in many of my winter recipes. I made a batch of raw candied orange peel and will use it in this recipe. You may want to use just some raw orange zest, but if you have the time, give it a try. Link to my raw candied orange peel recipe here.
You will need a little preparation. I made cultured cashew cream cheese, but if time is a factor for you, just blend the activated cashews with a little cashew cream and use it as it is.
To sweeten the cake I used the syrup from my candied orange peel. You may want to use a liquid sweetener of your choice.
Ingredients:
for the cream cheese layer
- 1 1/2 cup cashew nuts
- 1 cup freshly made cashew cream
- 1/2 tsp probiotic powder (or the content of 2 probiotic capsules)
- 1/4 cup orange syrup (from my candied orange peel recipe)
- a few drops of edible essential orange oil or a teaspoon of freshly pressed orange juice
- 1 tsp zest from organic, untreated orange
- 1/2 tsp vanilla extract
- 1 tsp sunflower lecithin (optional)
- pinch Celtic sea salt to balance the flavors
- 1 cup melted raw cacao butter
for the bottom layer (crust)
- 1 cup macadamia nuts or any raw nuts of your choice
- 1/4 cup freshly ground golden flax seeds
- 5 dried apricots
- 1/3 cup raw candied orange peel, roughly chopped
- 1 tsp orange zest
- 1/4 tsp ground cloves
- pinch Celtic sea salt
- 3-5 Tbsp melted raw cacao butter
for the garnish
- raw candied orange peel or orange zest
Method:
- Soak the cashew nuts in purified water overnight, then make the cultured cheese. Make the candied orange peel, if using. Soak additional 1 cup cashews for the cashew cream.
- To make the cashew cream, drain and rinse the nuts and blend them with 1/2 cup of water. Transfer the cream to a bowl and keep it ready.
- To make the cream cheese, drain and rinse the cashew nuts. Using a food processor or a blender process the nuts with the freshly made cashew cream, adding a little cashew cream at a time. Blend well until creamy. Add the probiotic powder and blend again for a few seconds.
- Transfer the cheese to a glass container or a ceramic dish. Smooth the surface and cover it completely with a parchment paper, beeswax sheet or a cling film to prevent the surface from browning and hardening. Cover the dish with a clean kitchen towel and set it in a warm place on the kitchen counter, away from direct sun. Allow the cheese to culture for 24 to 36 hours.
- Make the cake crust. Add all ingredients, except the melted cacao butter, to a bowl of a food processor and pulse blend until you get a firm, slightly chunky mass. Add the melted cacao butter and process again. The mass should stick together between you fingers. Adjust the taste as needed.
- Transfer the mass to your sprinform cake pan (I used a 5.5" or 14 cm), spread it evenly with a spatula and press down with the back of a spoon. Place the pan in the fridge while you move on to make the cheese filling.
- Melt the cacao butter applying the bain marie (water bath) method. Make sure no water gets into the melting butter. Set aside and keep it ready.
- In a food processor or a blender whiz the cashew cream cheese with the syrup (or a sweetener of your choice), the orange zest orange, few drops of the edible essential orange oil and the vanilla extract. Add salt and lecithin (if using) and blend again. Adjust the taste as needed. Turn on the food processor or a blender and slowly add the melted cacao butter. Blend until well combined.
- Transfer the cheese mass into the springform and spread evenly. Tap the form on the kitchen counter a few times to remove any air pockets. Smooth the surface using a bent icing knife (an offset spatula). Place the ready cake in the fridge and allow it to set. You may want to cover the surface of your cake with a parchment or beeswax sheet to protect it from all other flavors in the fridge.
- Once the cake has set, decorate it with candied orange peel or fresh orange zest. Use a sharp knife to cut it to wedges and serve right away. Enjoy in good company!
Tip: If the time allows, refrigerate the cake overnight. Both, the taste and texture improve considerably when the flavors mingle a little longer.
Wishing everyone a really good and healthy start into a New Year
~ in radiant health, passionately raw ~ Dominique
Dominique Allmon©2024