Raw cherry cheesecake (gluten free)
One of the things I love doing most, is making cheesecakes. This time I made a raw cherry cheesecake to get some summer spirit!
What do you need for a cheesecake with 10-12 servings?
For the crust
- 5 medjool dates, pitted
- 70 grams of almond flower
- 60 grams of (gluten free) oats
- a pinch of salt
- 6 tablespoons of coconut oil
- 1 teaspoon of cinnamon
For the filling
- 100 grams of cream cheese
- 250 grams of mascarpone
- 400 grams of low fat fromage blanc
- 80 grams of sugar
- 5 sheets of gelatin
- the juice of 1 lemon
- 250 grams of frozen cherries
How do you make a raw cherry cheesecake?
Add all the ingredients for the crust of the cheesecake to a food processor. In case you don’t own a food processor, you can start by blending the dates with a hand blender and then with the rest of the ingredients.
Take a baking tin of around 20 centimetres. Cover the bottom of your baking tin with a sheet of parchment paper and then add the mixed ingredients for the crust. Flatten it with the backside of your spoon and put the baking tin away for the moment.
Avoid lumps by whisking the cream cheese first with a hand mixer or stand mixer. Then add the mascarpone, the fromage blanc and the sugar. Add the sheets of gelatin to a bowl of water and leave it for a moment. Squeeze the lemon juice above a saucepan and add the frozen cherries, heat it up but don’t make it boil. Use a hand blender for a smooth mixture of the cherries. Undo the sheets of gelatin of excessive water and add the sheets to the warm cherry mixture until it dissolves.
Add the cherry mixture to the cream cheese and mix until it’s blended together nicely. Pour it on top of the crust and leave it in the fridge for at least 6 hours. Optionally you can garnish the top of the cheesecake with some extra cherries.