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Cheesecake (Soy Free)




Source of Recipe


Adapted by Meagan McGovern from a raw vegan recipe


List of Ingredients




crust:

1 cup of GF/CF gingersnaps (make your own or buy storebought)
1/4 cup sugar
1/4 cup "butter" (I use earth balance) or coconut oil, melted.

Filling:

3 cups soaked raw cashews
1 cup coconut oil (melted to make it mix better)
1/2 fresh lemon juice
1/4 honey or maple syrup
1/4 cup sugar
2 eggs
1/2 cup jam (I used strawberry, but you can use whatever you like)
1/2 cup dried berries (optional, but they really add to the taste)
1 tsp.vanilla



Recipe



Blend crust ingredients in a food processor and spread into a pie plate or a springform pan. Bake for about ten minutes at 350 until a little bit puffy.

Blend filling ingredients in food processor (I use a vitamix, but anything that can handle cashews will work) and pour into crust.

Bake until middle is set - maybe 30 minutes? I have a convection oven so I'm not sure about the time.

Note from Meagan: This is very, very good. But play around with it -- try chocolate or cookies in the batter. And serve this one with your favorite jam, warmed up and watered down with orange juice or water, with maybe a little rum or vanilla or cinnamon as a sauce. Almost as good as the real thing!