Raspberry Cashew Cream Cake
6 inch (15.24 cm) pie, Preparation Time 7 hours
The Raspberry Cashew Cream Cake is our healthier replacement for a baked cheesecake made with sour cream. Our version does not include dairy products and it does not have the tangy flavour of sour cream but that is an option we choose. To add the tangy flavour we recommend you add a touch of vinegar, white balsamic vinegar or rice wine vinegar. We also choose not to bake the cake. Baking the Raspberry Cashew Cream Cake, without the raspberry topping, would make it look and feel more like a one-to-one replacement of traditional cheesecake, and with the addition of vinegar, it would be a very convincing replica. Insteadv we opted for an "ice-cream" version of the cake. We tried the Raspberry Cashew Cream Cake as a no-bake, no-freeze version but the texture was too soft for our liking. We added ground chia seeds and froze the cake. The result is a scrumptious and uncomplicated ice-cream cake. Enjoy!
Crust
- ½ cup pecans
- 6 Medjool dates
Filling
- Dash of salt
- 2 cup cashews, soaked for 4+ hours
- 2 whole avocados
- 4 tablespoons water or more water if required
- Juice of 1 lime
- 4 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons ground chia seeds
Topping
- 1 cup defrosted frozen or fresh raspberries
- ½ cup raspberry jam
- Line the bottom and sides of a 6-inch spring form pan with parchment paper.
- In a food processor, combine the pecans, dates and a dash of the salt and process until a dough forms, about one minute. Press the dough into the bottom of the spring form pan and set aside.
- Except for the ground chia seeds, place the filling ingredients in the food processor and blend until high until smooth. The ground chia seeds are added once the filling ingredients are processed because the chia seeds act as a thickening agent.
- To the completed filling mixture, add and blend in the ground chia seeds. If your blender is not mixing the contents well then hand mix the remaining ground chia seeds.
- Scoop the filling into on top of the crust and smooth over with the back of a spoon.
- Mix the raspberries together with the jam. Spread layer of raspberry jam mixture on top of the filling.
- Place the cake in the freezer for at least 6 hours, preferably overnight, until the cake is hard. Remove from freezer 30 minutes before serving.
This recipe uses whole raspberries and raspberry jam. Feel free to swap out the jam and fruit and substitute with your favourites.
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