[CnD] Vegan Lime Cheesecake

Food Dude cookinginthedark at att.net
Sun Jul 23 18:15:17 EDT 2017

Lime Cheesecake
  from Jean-Christian Jury’s new book
Vegan: The Cookbook
  comes with a French Polynesian heritage. The crust is a blend of 
soaked raw cashews, coconut, dates and cacao nibs. Pat that into the 
bottom of a cake
pan and then pour in the filling -- a whirred-up blend of avocado, 
cashews and lime juice -- for a cheesecake like no other. Its color is 
out of the world,
as is the taste. If you have never tried any vegan baking, this is a 
stellar place to start.

Lime Cheesecake
by Jean-Christian Jury
Makes 1 (9-inch/23 cm) cake

This recipe is for me the best option for a hot summer dinner. Use a 
good coconut oil, non-hydrogenated and without trans-fats, preferably 
organic. You
can also twist the recipe by mixing half fresh lime juice and half fresh 
orange juice, same for the lime zest that you can mix with orange zest.


For the base:

list of 6 items
• Vegetable oil, for greasing
• 2 cups (240 g) raw cashews, soaked in water overnight and drained
• 1 cup (90 g) coconut flakes
• 1/2 cup (120 g) pitted (stoned) dates
• 1/2 cup (50 g) raw cacao nibs
• A pinch of salt
list end

For the filling:

list of 8 items
• 1 large Hass avocado, peeled and pitted (stoned)
• 1 1/2 cups (360 g) cashews, soaked in water for at least 2 hours and 
• 1/2 cup (120 ml/4 fl oz) melted coconut oil
• 1/4 cup (60 ml/2 fl oz) fresh lime juice
• 1/2 cup (120 ml/4 fl oz) maple syrup or agave syrup
• 1 teaspoon vanilla extract
• A pinch of sea salt
• 1 tablespoon finely grated lime zest (optional)
list end


Grease a 9-inch (23 cm) springform cake pan with vegetable oil. To make 
the base, using a food processor, pulse the cashews, coconut flakes, 
pitted dates,
cacao nibs, and salt a couple of times until they are mixed and broken 
down. Spoon the mixture evenly over the bottom of the prepared cake pan 
Press with
your fingers to make a firm base. Set aside in the refrigerator.

To make the filling, using a food processor or a high-speed blender, 
combine all the ingredients and process until smooth and creamy. Spread 
the filling
over the base and, using a rubber spatula, create a smooth surface.

Chill the pie in the freezer for 1 hour, then transfer to the 
refrigerator for 2 hours before serving.

* * *

Keep On Cooking
Dale Campbell
Cooking In The Dark

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