It’s time for a Daring Bakers challenge again!
The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge.
When I first read the challenge, I knew I wanted to make a vegan cheesecake. I’ve been dabbling in vegan baking and cooking and I’ve made traditional cheesecakes in the past. I decided to challenge myself by baking a vegan cheesecake. I read the Alternative Baker’s Forum at The Daring Kitchen and researched different recipes. I then found one for a RAW vegan cheesecake at Vegetarian Times. I’ve never made a raw dessert either, well, except fruit.
So, I made a Raw Cashew Cheesecake. The recipe uses raw macadamia nuts and dates for the crust and raw cashews, raw agave nectar, coconut oil, & lime juice for the filling. The result was a suprisingly light-tasting and refreshing dessert.
However, because of all the nuts and coconut oil it is not a low-calorie or low-fat dessert. One slice, like the one pictured, has 360 calories and 30 grams of fat.
You can find the recipe for it HERE.