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I loved cheesecake! And in 1986 I was asked to be a judge in a cheesecake competition. Unlike wine tasting, it’s pretty rude to spit out a food you’re tasting for a recipe contest, plus, part of what is important to judge in a food involves swallowing. Needless to say, after the 33 entries, cheesecake plummeted from the top of my list of favorite desserts to the “never touch it” pile. After only about 30 years, when raw cheesecakes took center stage, I began experimenting with it again. This version is creamy, rich, flavorful and not at all overpowering. It can be served plain or topped with fresh fruit or melted chocolate. I tend to go for plain.

Yields – 18-inch Cheesecake

Soaking Time – 8 Hours

Prep Time – 45 Minutes

Resting Time – 6 Minutes

Ingredients

For the Crust

• ½ cup dates, pitted and chopped
• ½ cup toasted pecans
• 2 tablespoons desiccated coconut
• ¼ teaspoon grated orange or lemon zest

For the Filling

• 2 ½ cups raw cashews
• 2 tablespoons coconut butter, melted
• 1/3 cup coconut milk
• ¼ cup orange or lemon juice
• Zest from one orange or 2 lemons
• ¼ cup agave nectar
• 3 tablespoons maple syrup
• 1 teaspoon vanilla
• Orange or lemon curl for garnish

Instructions

To Prepare the Crust

Step 1

If the dates are not soft, place them in a shallow bowl with enough boiling water to just cover, allowing them to soften for about 20 minutes. Drain before using.

Step 2

In a food processor, combine the soft dates, pecans, coconut and citrus zest. Process until the nuts are evenly ground into small pieces and the mixture has come together into a consistent texture.

Step 3

Press the crust evenly into the bottom of an 8-inch spring form pan. This step may be completed several days in advance if needed.

To Prepare the Filling

Step 1

Soak the cashews 5 cups of purified water overnight, then drain.

Step 2

Place the softened cashews, along with all of the other ingredients except the garnish in a blender. If you have a high powered blender, such as a Vita-Mix the consistency will be ideal. Process until very smooth and creamy.

Step 3

With a less powerful blender, the cheesecake texture will not be quite as creamy, but it will still be good. And the flavors will be the same. Using a less powerful blender, process until the mixture is totally even in consistency and no longer becomes more creamy as you continue processing.

Step 4

Pour the cheesecake mixture into the prepared spring form pan. Cover tightly and freeze for at least 6 hours or up to several months.

Before serving allow the cheesecake to thaw in the refrigerator overnight or set out at room temperature for about an hour.

When thoroughly thawed, but still cold, serve. Store uneaten cake in the refrigerator, covered, for up to a week.