Raw Food Recipe - Cheesecake

It is so delicious that I am pretty sure it beats any other cheesecake I've ever tasted (and I used to taste cheesecakes a LOT!).

While it is certainly WAY healthier than the dairy and refined sugar laden standard version of cheesecake, this is still something to be eaten in moderation and on the very odd occasion, as it is fat laden to the EXTREME.

So be careful, (I wasn't, I ate FAR too much of it, and paid the price for it in the days following).

I got the original recipe from a marvelous website called At Home With Mama but as usual, I modified the original recipe quite a bit to suit my own tastes. So I decided to feature my version of this wonderful dessert.

Crust

2 cups of macadamia nuts
Half a cup of fresh, pitted dates

Put the dates and macadamia nuts in the food processor and process until it has formed a thick mixture that easily binds together. Remove from the processor and pat down into a pie dish. Place in the freezer to set.

Cheese

3 cups of cashews (soaked in water for an hour)
3 peeled lemons
1 cup date honey (if you can't get date honey, you can use agave nectar instead)
1x tsp vanilla essence

Place all the ingredients into your blender and blend. Spoon this mixture on top of the macadamia and date crust. Place this into the freezer to set.

500g Frozen Mango

Blend the mango (without adding any water), until a thick ice cream consistency is formed. Using a spatula carefully add a thin layer to the top of the cheesecake (only add the topping when the crust and cheese are properly set). Return to the freezer for roughly an hour and then serve.

Be careful not to leave the cheesecake in the freezer too long. The pie must be nicely set, but NOT frozen.