I’ve tried all sorts of raw cheesecake recipes, from banana, orange, lemon and strawberry, to other types of berries, peach, grapes, pear and what not. Now I can honestly say that my favorite raw cheesecake is not only sweet and creamy, but must have a brief sharpness to it. Fruits like berries, grapes, oranges or plums are at the top of my flavor list for making raw cheesecakes. That’s unless I’m making a raw chocolate cheesecake, but that’s a whole different delicious story.
I made this cheesecake yesterday because I was celebrating an extra special occasion. My baby brother’s birthday. Yey! Ok, he’s not exactly a baby brother anymore. He just turned 28 (dang, that only reminds me I’m….30!). Maybe when he’ll turn 50 I will actually stop calling him my BABY brother. Or maybe not. Anyway, I love him so much and I’m terribly proud of everything he can do and does. Did you know he helped me put this website together? He rocks! Not only for a mere website, but because he is mega talented and never stops seeking ways to improve his skills.
Cool fact. Did you know he finished an economics degree and studied drawing, web design and a bunch of other things on his own? Yup, followed his passion with no help or direct guidance, just a bucket full of determination and everyday practice. And look at what he can do today. I’m in awe.
I could talk and talk endlessly about him because I haven’t seen him in a year and I sort of miss him. A lot. But I know you’re waiting for a cheesecake recipe. So, here you go. My sweet and tangy plum and poppy seeds cheesecake with hazelnut cacao crust, topped with fresh plums, almond flakes, more hazelnuts and raw chocolate.
- ½ cup almonds
- ½ cup hazelnuts
- 1 cup coconut shreds
- 1 cup dates
- 2 TBSP cacao (or unsweetened cocoa)
- 1 cup cashews
- 1 cup coconut shreds
- 7 medium sized, ripe plums
- 3-4 TBSP freshly squeezed lemon juice
- ⅓ tsp vanilla bean extract
- 1 TBSP coconut oil
- 3 tsp poppy seeds
- Topping: raw chocolate bits (or cacao nibs), almonds flakes, hazelnuts, fresh plum slices
- To make the crust add all ingredients to a blender and pulse until you have a rough flour that’s slightly sticky.
- Press the cake mix for the base evenly into a prepare spring form pan, lined with plastic wrap or with baking paper on the bottom (makes it easier to take it out in perfect shape). Place in fridge.
- Add all ingredients for the filling in a blender (except poppy seeds) and pulse until they transform into a smooth, thick, rich cream.
- Spoon filling into a bowl and mix in the poppy seeds using a spatula.
- Spoon filling into the crust and place into the fridge.
- Decorate with toppings when ready to serve!