Raw Citrus Sunrise Cheesecake
Makes one 6 inch cheesecake

Crust:
1  cup raw pecans
1 cup sprouted buckwheat, dried in the dehydrator (or additional pistachios)
1/8 teaspoon sea salt
10-12 soft medjool dates, pitted and chopped


 
Filling:

3 cups raw cashews (preferably soaked overnight and drained)
1/4 cup organic  orange juice plus 1 Tbsp zest
2 Tbsp organic lemon juice plus 1 Tbsp zest
2 Tbsp organic grapefruit juice plus 1 Tbsp zest
1/2 cup raw agave nectar or honey
1/2 teaspoon sea salt
1 Tbsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping)
1/2 cup plus 1 Tbsp raw coconut oil (warmed to liquid)
natural red and yellow food coloring

Cream:
3/4 cup raw cashew pieces (preferably soaked overnight)
1/4cup coconut water
1 cup fresh young coconut meat (or additional soaked cashews if not available)
3 tablespoons raw agave nectar or raw honey
2 teaspoons vanilla and seeds of half a vanilla bean (the other half of the one you used for the filling)
1/4 cup raw coconut oil (warmed to liquid)


Citrus zest for garnish
For the crust, lightly coat the bottom and sides of a 6 inch inch spring form removable bottom pan with coconut oil. To prepare the crust, process pecans, buckwheat and sea salt in a food processor until they are fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.

To make the filling, drain the cashews and combine them with coconut water,citrus juice and zest, agave nectar, sea salt and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut oil, and process for a minute until blended. Divide the filling into 3 bowls and tint one pink, one yellow and one orange with the food coloring. To assemble, first pour in the yellow filling, then the orange, then the pink. place in the freezer to set for about 4-6 hours. Meanwhile, to make the cream topping, combine all ingredients but the coconut oil in the food processor and process until smooth. Add the coconut oil with the motor running and process about a minute more. Place in a bowl and put in the freezer to set until frosting consistency, about an hour. Whisk in a little red and yellow food coloring if desired to tint orange, and place the cream in a pastry bag and pipe around the edges of the cheesecake and on the top.  Garnish with citrus zest and serve!  Store leftovers in the fridge. 

Photo & Recipe by Fragrant Vanilla Cake

Raw Citrus Sunrise Cheesecake

Makes one 6 inch cheesecake

Crust:
  • 1  cup raw pecans
  • 1 cup sprouted buckwheat, dried in the dehydrator (or additional pistachios)
  • 1/8 teaspoon sea salt
  • 10-12 soft medjool dates, pitted and chopped
 
Filling:
  • 3 cups raw cashews (preferably soaked overnight and drained)
  • 1/4 cup organic  orange juice plus 1 Tbsp zest
  • 2 Tbsp organic lemon juice plus 1 Tbsp zest
  • 2 Tbsp organic grapefruit juice plus 1 Tbsp zest
  • 1/2 cup raw agave nectar or honey
  • 1/2 teaspoon sea salt
  • 1 Tbsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping)
  • 1/2 cup plus 1 Tbsp raw coconut oil (warmed to liquid)
  • natural red and yellow food coloring

Cream:
  • 3/4 cup raw cashew pieces (preferably soaked overnight)
  • 1/4cup coconut water
  • 1 cup fresh young coconut meat (or additional soaked cashews if not available)
  • 3 tablespoons raw agave nectar or raw honey
  • 2 teaspoons vanilla and seeds of half a vanilla bean (the other half of the one you used for the filling)
  • 1/4 cup raw coconut oil (warmed to liquid)


Citrus zest for garnish

For the crust, lightly coat the bottom and sides of a 6 inch inch spring form removable bottom pan with coconut oil. To prepare the crust, process pecans, buckwheat and sea salt in a food processor until they are fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
To make the filling, drain the cashews and combine them with coconut water,citrus juice and zest, agave nectar, sea salt and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut oil, and process for a minute until blended. Divide the filling into 3 bowls and tint one pink, one yellow and one orange with the food coloring. To assemble, first pour in the yellow filling, then the orange, then the pink. place in the freezer to set for about 4-6 hours. 
Meanwhile, to make the cream topping, combine all ingredients but the coconut oil in the food processor and process until smooth. Add the coconut oil with the motor running and process about a minute more. Place in a bowl and put in the freezer to set until frosting consistency, about an hour. Whisk in a little red and yellow food coloring if desired to tint orange, and place the cream in a pastry bag and pipe around the edges of the cheesecake and on the top.  Garnish with citrus zest and serve!  Store leftovers in the fridge. 

  1. fridayth13th reblogged this from rawyouth
  2. vegankitchenrecipes reblogged this from rawyouth
  3. nurtureyourself reblogged this from rawyouth
  4. coconutballerina reblogged this from vegan-patisserie
  5. thepositivelybeautiful reblogged this from perksofasveganwallflower
  6. perksofasveganwallflower reblogged this from rawyouth
  7. demongenitals reblogged this from vegan-patisserie
  8. wtfbowie reblogged this from vegan-patisserie
  9. autumnflora reblogged this from vegan-patisserie
  10. vegan-patisserie reblogged this from flower-food
  11. timaeustestified reblogged this from flower-food
  12. flower-food reblogged this from rawyouth
  13. myrawblog reblogged this from vainandvegan
  14. sarah-incognita reblogged this from goddess-evolution
  15. goddess-evolution reblogged this from rawyouth
  16. killer-tofu-jen reblogged this from rawveganreview and added:
    Oh god, get in my mouth right meow.
  17. rawveganreview reblogged this from rawyouth
  18. whatthisgirlwantsroo reblogged this from rawyouth