Paleo Cheesecake with Raspberry Compote (no bake)

By seamline

Notes:
Good luck finding an 8″ spring form pan. I went to 5 stores trying to find one, I do not lie. I finally found a set of 3 (for only $14.99, score!) at Bed Bath and Beyond that came with 8 1/2, 9 1/2 and 10 1/2. The 8 1/2 worked fine. GO EASY on the lemon juice! I would probably use half of what was recommended and go from there, tasting the “batter” as you go. Unless you want lemon cheesecake. Then you’re set. I would also probably add some almond butter to the crust to give it a little more flavor and make it creamier. The agave nectar worked nice, it was so subtle and didn’t compromise the texture or flavor. I would also recommend thawing for an hour, it was still frozen solid after 45 min. Maybe I just have a hardcore freezer?

Ingredients

• On the preparation:
• For the crust:
• 1/2cup1/2 cup raw pecans
• a little more than 1/2 cup soft pitted dates
• 1/4cup1/4 cup raw flaked coconut
• tiniest pinch of sea salt
• For the Raspberry Compote:
• 1/2cup1/2 cup of raspberries
• 1/4cup1/4 cup of water
• 1tsp1 tsp of raw honey
• 1/2tsp.1/2 tsp. of vanilla extract
• dasha dash of almond milk (or you could use coconut milk)

Details

Servings 8
Adapted from cleaneatingwithadirtymind.com

Preparation

Step 1

Crust:
1. Begin by soaking the cashews. After they’ve finished soaking, prepare the crust. In the bowl of a food processor, chop the dates, nuts, coconut and sea salt. Process until it holds together when you press it between two of your fingers. Set aside. Begin the filling by slightly warming the coconut oil in a bowl of warm water (it melts at 77 degrees). Add the cashews, coconut oil, agave, lemon juice and vanilla into the pitcher of a blender, and blend well (until completely smooth). Blend a little more, just to be safe.

2. Press the crust evenly into the bottom of an 8-inch spring form pan (don’t go up the sides). Pour the filling on top and freeze for 4 hours, or over night. To serve, let the cheesecake thaw for about 30 minutes, and cut into small slivers.

Compote:
1. Put all of the ingredients together in a bowl and use a hand mixer or immersion blender until combined. Then drizzle desired amount over your slice of cheesecake.

**Ways that you could make this cheesecake more awesome would be to add some unsweetened cocoa powder and .Gasp. make it chocolate! If you wanted to get super cray with it, bust out that Kerry Gold butter, brown it, and make yourself some toffee caramel to go on top OR add the browned butter to the recipe for a toffee chocolate cheesecake! Ooooh now I’m gonna have to make that one for you! On another note you could also sub lime juice for the lemon and make a key lime cheesecake. Notes from Stewart (Brad) on this cheesecake are “Oh this tastes good, it’s like key lime pie and I love key lime pie, I like it.” And there you have it! Voila!