Cheesecake

Bifcus16 · Post by **Bifcus16** » Sun Sep 12, 2010 5:54 pm

Heaven on a plate.

At a market on the weekend I bought some lime cheesecake and chocolate pie from some people who specialise in raw vegan food.

This was gluten free, dairy free, 'raw' (ie no high temperatures) and absolutely yummy. I assume it had soy.

Now I am on the hunt for a similar recipe. The base was just almonds (so quite crumbly), and I am pretty sure the chocolate one was based on the same recipe. She said it was set with agar agar, but it didn't have that 'jelly' texture. Only way you would pick it was the cheese colour was just a touch grey compared to normal. Neither was very sweet.

If anyone has already found a recipe like this I'd be grateful to hear of it. Otherwise I'll have to randomly try some of the versions on the net until I find one that works.

Lyn

Gabes-Apg · Post by **Gabes-Apg** » Sun Sep 12, 2010 7:34 pm

Lyn
sounds devine -what an amazing find

every week i see more and more 'mc friendly' type products that suit multiple intolerances there is definately an increase in awareness

Cant help you with the reciepe thing but my first attemp to make GF lemon meringue pie. I used Orgran GF biscuits crushed up with melted Nuttex as a base,

adelie · Post by **adelie** » Tue Sep 14, 2010 10:44 pm

I run across raw cheesecake in my occasional adventures to natural food stores. Just about all of the ones I've seen use soaked and pureed cashews, not soy. For raw foods, soybeans require a lot of prep in order to get rid of the beany flavor. Essentially you need to get the soybeans to just start to sprout and remove the outer skins. Otherwise, in these mild flavored recipes, you end up with a very beany taste no matter how much sweetener and such you add to it. With the cashews, you just soak them overnight and throw them in the blender with some sweetener. I'm a little surprised they were able to get something raw to set with agar. Agar needs to boil before you get a good setting gel. Agar gels are kinda similar to gelatin, except agar is kind of a stiff, crunchy gel, not a jiggly gel. Most of the raw cheesecakes I've seen use coconut oil to help stiffen up the cashews since coconut oil is solid at room temperature.

Karen