Eating seasonally and making this cheesecake leaves me in a bit of a quandary as raspberries are in season now, but cauliflower is a spring vegetable. So if you can’t buy fresh cauliflower, frozen is ok cause this exquisite cheesecake is perfect for a summer weekend lunch or as a substitute for a celebration birthday cake. I’ve slightly adapted this scrumptious recipe from Lee Holme’s ‘Eat Clean, Green and Vegetarian’.
Health benefits –
· Cauliflower is an excellent source of folate and vitamin C. Amazingly, just three raw florets provide ¾ of your daily needs for vitamin C, which is more than some citrus fruits.
CAULIFLOWER & RASPBERRY CHEESECAKE
V, SF, DF, T
For the base:
¾ cup raw cashews
1 cup moist shredded coconut
¼ teaspoon stevia
¼ cup freshly squeezed lemon juice
1 tablespoon coconut oil, melted
For the filling:
2 cups raw cashews
½ cup coconut oil, melted
1½ cups cooked cauliflower, 1 small (if using frozen, thaw)
1 cup raspberries, (frozen is ok)
1 teaspoon vanilla extract
1 tablespoon lemon juice, freshly squeezed
1 tablespoon rice malt syrup
1/3 cup coconut milk
½ cup fresh raspberries, for decoration
Place the cashews in a bowl, cover with water and soak for 2 hours. Drain.
To make the base, place the cashews and shredded coconut in a food processor and blend until finely chopped. Transfer to a large bowl and stir in remaining ingredients. Press the dough into a 16 cm (6¼ inch) springform cake tin and place in the freezer for 30 minutes.
To make the filling, combine all the ingredients, except the fresh berries, in a food processor and blend until smooth. Remove the base from the freezer, pour in layers of the filling, all the while placing raspberries between layers of filling. Use a spatula to smooth the top evenly. Return to the freezer for 30 minutes until set. When ready to serve, remove from springform cake tin and top with fresh raspberries. The cheesecake will keep for up to a week in the fridge, and 2 weeks in the freezer.