I tried making a raw cheesecake for the first time on Friday. A raw cheesecake is a no-bake cheesecake; not only that it doesn't have any cheese in it either. Because it's really a cheesecake-lookalike comprising ground almonds/ dates (for the base) and largely ground cashews, honey and coconut oil for the filling - cashew only for the bottom and blended with fresh raspberries for the top layer.
When deciding to make this (see recipe/ original food blog post), I was drawn by raw foodists' claim that eating raw food is generally healthier (being unprocessed and uncooked- uncooked defined as not heating it above 48C, raw rood retains more nutrients and natural enzymes). I mean, why ingest useless calories when your food can taste good and do good to your body?
But though this is supposedly a much healthier cake, this recipe turned out very coconuty - as the coconut oil used in the filling totally overpowered the cashew (which is pretty tasteless) and even the raspberry. So while it looks relatively appetising, this probably isn't a cake I'd make to try to convince people that healthy cakes can taste as good as the traditionally sinful ones. But I'd keep looking!
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