Living Rawesome Blueberry Cheesecake brought by Theresa and Steve Perman
Posted 15 years, 3 months ago at 7:16 am. Add a comment
Crust
2 cups Pecans, soaked 30 minutes
2 cups pitted medjool dates
1/4 t ground cinnamon
Place the pecans in a food processor fitted with the “S” blade, and process into a fine meal. Gradually add the dates and cinnamon, and process until the mixture forms a small ball. Press the mixture into a 9-inch spring form the crust. Theresa puts the crust on the bottom of the cupcake liners for an easier way to feed a large group.
Cheesecake
4 cups almonds, soaked 12-48 hours and blanched
1/4 cup fresh lemon juice
2 cups pitted medjool dates
1 t almond extract
1 t vanilla extract
1/4 t Celtic sea salt or Himalayan salt
Combine almonds and lemon juice in blender and process until smooth and creamy. Add a small amount of water, as needed, to achieve the desired consistency. Theresa used the juice from all the dates that she soaked because it makes it sweeter. Pour into a juice bag and squeeze out the liquid until the pulp is a moist pate. Transfer to a food processor fitted with the “S” blade. Add the remaining ingredients, and process until smooth and well combined. Spread on top of the crust, and pat until firm. Refrigerate for 2-3 hours before serving.
Topping
2 cups Fresh or Frozen Blueberries
1/4 cup pitted dates, soaked for one hour.
Combine the blueberries and dates in a food processor fitted with the “S”blade, or in a blender, and process until smooth. Spoon 2-3 T on top of each serving of cheesecake.
2 hours for prep time
This is best prepared the day of serving.