28 Nov 2012

orange & blueberry cheesecake



this is delectable! i am so proud of myself because i haven't used chocolate in a recipe for a few times now. this is all fruit, all the time. the colour of chocolate desserts gets boring after a while because it's always brown... ya know? this cake has a vibrant array of colours that are naturally pleasing to your pretty little eyes.


as winter continues to draw nearer, i do the same with my warm clothing and scarves (draw them nearer, that is). the cold weather creates a crisp and refreshing environment that always reminds me to be grateful for what i have been given by the wonderful and mystical forces of our universe. fate is seemingly random, yet also seems absolutely premeditated at times, and i cannot help wondering if our destiny is real or imagined. was i always meant to end up here in this moment; feeling as i do and being what i am?


these are questions that are unanswerable and often this is a cause for frustration, but usually simple awe and appreciation for the mysteries of our reality suffice. returning to my main point: the starkness of winter allows me to contemplate deeper these thoughts and i find myself indebted to my loved ones, my environment, the trees and my own spirit for providing me with such a wonderful life! it's a wonderful life. 


we are all such spiritual beings; inherently, essentially, fundamentally and naturally so. we are all-one, connected by the life of the cosmos and the energy of the world. isn't it wonderful we have evolved to this finite point - where loving one another and doing good is beneficial for every one; where watching a sunset is still one of the most gratifying experiences one may have; where we want to teach the best for our children and make a better world for tomorrow?

this season surround yourself with positive energy, creatures of the earth whom you love (and who love you), and many plants. find enlightenment in the small and beautiful moments, and finally peace in knowing you are a finite participant in this infinite galaxy. i see the light in you.

now onto raw vegan cheesecake. 


orange & blueberry cheesecake: makes one cake

crust:
2 cups raw nuts
1 cup dates or raisins
pinch of salt 

orange cheesecake:
3 cups cashews
3/4 cup fresh orange juice
1/2 cup agave/maple syrup
1/2 cup melted coconut oil
juice of one lemon
zest of all the oranges you juiced
pinch of salt

blueberry layer:
2 cups organic blueberries (i used frozen)
1/4 cup of the orange cheesecake mixture

to make the crust: process the nuts and dates/raisins in your food processor until the nuts have become crumbs and the mixture sticks together when you press it. press into the bottom of a springform pan and put in the fridge. 

to make the orange cheesecake: blend all ingredients (except orange zest) in your high speed blender until very smooth, then add in the orange zest with a spoon. reserve 1/4 cup of this mixture for the blueberry topping - pour the rest onto your crust and put in the freezer. 

to make the blueberry layer: blend the blueberries and the 1/4 cup of cheesecake mixture in your food processor or blender until creamy but still with small pieces of blueberry for texture. spread this over your cheesecake and keep in the freezer or fridge overnight. if you can wait a day - this is best after 2 days (and not frozen, of course) enjoy with sliced oranges and blueberries!


74 comments:

Mini said...

Wow !! looks so beautiful ..!! I have all the ingredients and I am making this tonight :-)

Emily von Euw said...

Hurray! Tell me how it turns out please :)
Let me know if you;d make any changes to the recipe.

xox, em

Miliany Bonet said...

Wow! What beautiful colors this cheesecake has! This recipe looks so easy to make:) I should make this like soon! I bet it taste like epicness!;) your pictures are so stunning!
x

Anonymous said...

What size of spring-form pan do you use?

Anonymous said...

What is the cheesecake mixture?I guess I don't have in my country.Can it be made by myself? Thanks ;)

Emily von Euw said...

Thank you again!! :)
They are SO easy. Seriously, no skill required!

xox, em

Emily von Euw said...

I have one that can go bigger or smaller so I am not sure of the exact size I made it for this cheesecake but I am sure it's be around 9 inches like any normal baking pan?

TheCookieFairy said...

Erm, YUM!!! Just wondering, where do you live? Does it get very cold in the winter? Do you find yourself eating more cooked foods than raw foods in the winter?

Anonymous said...

You don't go and buy a 'cheesecake mixture' in the raw vegan world haha she's refering to the orange cheesecake mixture that she did first, you have to reserve 1/4 cup as it's said for the blueberry cheesecake ;)

kamala said...

This is beautiful. I am going to make it for Christmas. Thank you for the inspiration!

Emily von Euw said...

Oh yeah by that I just mean the ingredients in the second list for "orange cheesecake"

orange cheesecake:
3 cups cashews
3/4 cup fresh orange juice
1/2 cup agave/maple syrup/raw honey
1/2 cup melted coconut oil
juice of one lemon
zest of all the oranges you juiced
pinch of salt

to make the orange cheesecake: blend all ingredients (except orange zest) in your high speed blender until very smooth, then add in the orange zest with a spoon. reserve 1/4 cup of this mixture for the blueberry topping - pour the rest onto your crust and put in the freezer.

Emily von Euw said...

Thanks so much :) Tell me how it goes!
x

Emily von Euw said...

:D thanks, clem!

that's normal for most people because your body needs more calories to keep warm, and also - warm food makes us feel warm (immediately anyway). but i guess i'm weird because actually winter is the time i eat the most raw food! it may be because the first time i went all raw - it was winter.

what about you? xox, em

lysa jordan said...

this cake is perfect.

Gabby @ the veggie nook said...

This is gorgeous Emily! I love the colours and the flavour combination!

Emily von Euw said...

<3

Emily von Euw said...

Thanks a ton, Gabby :) xox

Anonymous said...

we exist in a deterministic universe. all physical actions and events are causally determined. there's no such thing as fate.

KL said...

Wow! This is gorgeous and sounds delicious. I want to make it for my fam when I'm home for xmas!

Emily von Euw said...

Thank you for that opinion! Interesting perspective.

Emily von Euw said...

Thank you! Mmm yes it would be perfect for that :)

Starla Dejong said...

you just inspired me to make this my husband has been against the thought of eating raw food and he begs me to make this for Christmas !! thanks maybe made a break thru!!

Gaylene said...

What kind of nuts did you use in your crust? I am wondering if it would be better to use raw almonds rather than cashews as you use the cashews for the filling. I have only made one raw dessert and my husband loved it and is begging me to make this one! So funny how they change when you find something healthy that looks so yummy!
Gaylene :)

Emily von Euw said...

I gotchya there, I long for the day people will be ATTRACTED to healthy food, not be scared of it lol
I believe the day I made this pie I used walnuts and almonds.

x

Anonymous said...

I made this for the holidays it tasted wonderful and was so easy to make. I also decided to freeze a few pieces in small containers so I can take them in my lunch when vacation is over and I go back to work. Something to look forward to!!!

Emily von Euw said...

Smart thinkin'! Thank you :)

Anonymous said...

I am a recent college graduate and I made this for my family at Christmas. Everybody LOVED it! It was so easy to make too :) Thank you for the recipe!

iva yaneva said...

I have a question - do you not soak the cashews before blending them? I've seen a lot of recipes where they soak it first, so I just wanted to ask because this looks AMAZING and I wouldn't want to mess it up :)
p.s. I've bookmarked like 2/3 of your recipes already, haha. Thank you for sharing them!

Emily von Euw said...

Wonderful, thanks so much, Iva! =)
You can soak them if you like, because it DOES make the nutrients easier to absorb. But tbh I often forget >< It just depends on how much time you want to put into it.

Cheers!
Em

olivia may said...

Hey, I just made a cheesecake similar to this (with a chocolate crust, coconut butter instead of oil and minus the blueberry layer-- I'm gonna do a salted caramel drizzle over it tomorrow night instead for Easter dinner) but I'm just wondering whether I should be keeping it in the fridge to set or the freezer? I don't want it to be completely frozen, or to have it fall apart either... I'll be serving it in a good 24 hours- what do you suggest?
Thanks!! and Happy Easter :)

Emily von Euw said...

This should do just fine in the fridge. that sounds delish! =)

Anonymous said...

Emily, what sort of nuts do you use for the crust? Also, can I assume that you used refined coconut oil (as opposed to unrefined)? I shared this on Facebook and just got an omnivore interested in making it. And I think I'll make it for my office's next potluck! Thank you for this gorgeous creation!

Paul Quin said...

"raw honey"
Your website is called "thisrawsomeveganlife" "VEGAN".

Emily von Euw said...

Indeed it is! If you don't want to use honey, then don't =) Sometimes I put it as an option for those simply trying to eat healthier, although I don't eat it myself anymore.

Emily von Euw said...

Wonderful! =) I use virgin coconut oil but refined would be okay if that's what is available. Also, almost any nut would work but I think I used walnuts for this recipe.

millie alquijay said...

I just finished making it! Can't wait to eat it. Thank you so much for sharing this yummy recipe :-)

Anonymous said...

I just made it, it looks amazing and i'm sure it will taste as well! incredibly easy and quick! cheers from Greece!

Anonymous said...

I just did the cake it looks soooo good and i can't wait to try it. Question: it must be frozen? it's been in the freeze for 24 hours. should i take it out before the serving? or couple of hours before so it will melt a bit?

Emily von Euw said...

You don't have to keep it in the freezer. I suggest you take it out and put it in the fridge now until it has thawed :)

Noa Shalev said...

thank u for this great recipe!
i made the cake, put it in.the frizer for 2 hours
and than.in.the refragerator.

it was to watery.
but i thougt that if i will put it in the frizer for all night it wull be to frozen to eat.
and if u put it in.the frizer till its totally frozen and than in the fridge, it will become watery and to wet again...
so... what do u think?
what will be the best way to do that for perfect texture..?

Emily von Euw said...

Hmm I guess that was because of the blueberry topping. Try putting it in the freezer, then thawing it for about an an hour before you want to eat it. Cheers!

Lye Berdec said...

Just made this! The filling tastes divine, and I can't wait for it to freeze so I can eat a whole slice! Thank you for this recipe!

Anonymous said...

Is there any other (cheaper) types of nuts you would reccommend instead of cashews?? I'm from New Zealand and cashews are ridic expensive :( Just made your carrot cake recipe and now I am obsessed with your recipes! :D

Emily von Euw said...

Sure! Haha you can use whatever nut you like ;)

Em

Unknown said...

Hi Emily,

I made this cake for my sister's art exhibition opening last night & it was a total hit... There was but a crumb left!

This is the 4th raw, vegan dessert I've made and it's my fave so far. Super moreish!

Thankyou for creating such an inspiring blog :)


Nat
Sydney, Australia

Melissa Prather said...

Hi there!

I have a friend who is allergic to melted coconut oil...she has lupus and her body reacts severely to cooked things (something about a change in the chemical composition). Is there another raw way of preparing this without it? Can I just leave the coconut oil unmelted?

Thank you!

Emily von Euw said...

You don't have to cook it to melt it, you just need to leave it in a warm bowl for a few minutes, or in a bowl above steaming water. But if that doesn't work: can she have cacao butter or cocoa butter? That's the best alternative.

x

Emily von Euw said...

Leaving it solid could work too.

Melissa Prather said...

Yeah she can have cacao butter or cocoa butter as long as it isn't cooked/melted. Would using one of those in solid form work better as a replacement?

angela said...

What can you substitute for the nuts if you or someone you know can't have nuts?

Alice said...

Is there a substitute for the nuts? I'm allergic :(

Emily von Euw said...

Of course! You can use young coconut meat. In the crust, you can use oats or or seeds.

Emily von Euw said...

Of course! You can use young coconut meat. In the crust, you can use oats or or seeds.

Turuleta(the felt factory) said...

Thanks a lot for the recipe! I have just made it and it looks so yummy... Pity having to wait one more day to taste it!
I have put oats in the crust(didn't have enough nuts), and I have also soaked the cashews (not sure if I had to though, the mix was quite runny so I added some more dry nuts). I have used one cup of blueberries and one cup of raspberries.
It looks so pretty but I am afraid it will break when I try to remove it from the mould. How should I do it?
Rebeca

415alvaradostreet said...

This is AMAZING! I made this for a work picnic - there was a themed contest - "Farmer's Market" and this cheesecake won 2nd prize! It was competing with other items full of sugar, gluten and fully baked. Everyone who got to try some - loved it! I will be experimenting more with your raw cheesecake recipes. So easy and rewarding! Thank you for the doing the hard work of making, testing and posting!

Holly said...

I made this tonight, sooooooooooooooooooooooooooooo good! Thank you, Thank you!

Jesse said...
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Rebecca Johns said...
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Anonymous said...

Hi emily. I just made this recipe tonight. Rawmazing!!!! Thank you for the recipe, it is awesome. I am from BC too. Unfortunately I work in Alberta though. Can't wait to get home and soak in beautiful bc like all you lucky people :) and I loved your tofino pics. That is my favourite place in the world.

Anonymous said...

Does this cake taste better when it's served on five plates. It's my next project now that I've discovered my new favourite website. The blueberry tart was a hit...

Anonymous said...

Thank you for a great and nutritious recipe.I loved to prepared it and eat it with my family.

This is what I changed and it really worked for me:
I substituted some of the ingredients because they were handy and it turned fantastic!
I have grapefruit trees and pecan trees is my yard, so I used pecans for nuts and grapefruit for juice, and rinds.
I also substituted the coconut oil with agar, and it really helped me to achieved a good consistency. I did not add any agave or maple syrup. I waned to stay away from too much sweet, I liked the sour/ sweet of the pecans and grapefruit.
The crust also was modified, and I added shredded coconut.

Anyway, I just wanted to congratulate you for a well thought recipe, and thanks again for sharing it! SC.

Ndahafa said...

Yum!!! Just made it now for my mum's birthday tomorrow. I used strawberries and blackberries instead of the blueberries and put walnuts on top. It looks gorgeous, thank you for this lovely recipe!!!
I just really hope the berry topping won't run down the cake when I take it out of the springform pan. What exactly is holding it together?

Ben Pearse said...
This comment has been removed by the author.
Anonymous said...

I just made this for my boyfriend on his birthday and it was a huge hit!! We had what was left of it for breakfast and didn't even feel bad about it.
Thanks so much for all these wicked recipes! I can't wait to try some more out. (this was the 2nd desert I have made, ever. the first: your raw pumpkin pie! also a hit)

Marta said...

Hi! I can't wait to make to make this beautiful cake!! What size form did you use? Thanks! :)

Enrica said...

This looks lovely. A friend of mine sent me the link because she made this as a birthday gift for a vegan friend the other day, and when she described it to me I just had to have the recipe.

A printer friendly version would have been nice, though! I've just clicked 'print' on my browser and it's taking 47 pages to get this on paper! Such a waste!

lizzy said...

I am making this right now. Yum! I love you. Thank you for your blog.

Bumble V said...

Hi! If I make this the night before serving, how long should it be kept out the fridge/freezer so that is ready to serve. I have made these before and they have been way too hard to serve. Thanks for letting me know! V

Katie said...

Hey Emily! I love all your recipes, this is my second time making this one. I added ginger juice to the berry topping, amazing!

I can't imagine using ALL the zest from 3 oranges. i have used only about a teaspoon and that was potent enough. Do you know about what measurement of zest you actually use?

thanks!

Crystal Bonnet said...

Hey Emily, do you line your springform pan with saran wrap? If I have a good one do you think I can get away with not lining it? Thanks for your help!

Anonymous said...

Hi Emily and greetings from Italy!
This cake looks gorgeous and I am going to prepare it for my son's birthday in 3 days.
Please, could you help me to convey the cup size in grams? What is it in grams a cup of cashews?
Thanks and all the best :)

Sonja the Sentimental said...

Hi Emily!
My beloved manager turned out to be allergic to gluten, milk and sugar....what a combination....and before he loved cakes, chocolate etc...so definitely a sweet tooth type of person I am talking about...so I got the idea to make a vegan cake for him! :) And I tumbled across your page and got the inspiration from your cake and it turned out to be so delicious! :) Although instead of orange, i made the base a vanilla one with raspberries and the top layer stayed blueberry, just like in yours. It was so delicious! In the end he had one third of the full cake :) Thanks for this great recipe although I left out the orange juice completely, not only because of the taste, but I left the nuts soaked in water for a full day and I thought it did not need much more liquid in it!!! :)
xxx

Mayra Lindberg said...

How many servings do you think this will make?

Anonymous said...

Hi Emily and greetings from Switzerland!

I just discovered your blog and looove all the recipes you created !
This cake looks sooooo great, I can't wait to taste it !

I just want to know how you convert the cup size in grams? Or do you use always the same cup?
In addition, I would like to know how many serving do think it will make ?

Thanks!