FreshnCrunchy

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"Triple-Decker" Raw (Birthday) Cheesecake

Dessert, Cheesecake, Raw Desserts, Raw CheesecakeLina Liwag4 Comments
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So January flew by fast...although it feels like the latest buzzword (in Toronto), the "polar vortex" is here indefinitely.  The media calls it "the winter visitor that refuses to leave."  But in the midst of these consistent sub-zero temps and record high snow falls, it was a time for celebration.  It was the big month of birthdays in my mini community.   I first wrote about it on this post here last year. 

So for an update, my dad who lives in the Philippines, turned 89 on January 15th.  What's really exciting to share about him is that he has started drinking green juice!  My brother and I bought him this kind of juicer here as a Christmas present.  The first juice recipe that my sister made for him was a mix of carrots, apple and the awesome moringa leaves (malunggay) -  fresh and organic from our backyard  there.  How cool is that!  You can definitely start a healthy practice at any stage in life.  I think having an open mind is the key. 

This year, the number of celebrants on my floor at work has increased to 11.  Half of that is from  my team.  Just imagine how many candles were being blown every time. Crazy! 

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It's then predictable that it's also a time for making birthday treats, right?  But the real question is: how can I possibly squeeze this in to my ever so tight schedule? I managed...made a huge Cherry Chocolate Cheesecake for the birthday celebrants at work (check it here on my Instagram page) and then there's this special one for my husband who happens to celebrate his birthday back to back with me.   So here goes "Triple-Decker Raw (Birthday) Cheesecake.  Delicious and colourful bites and tastes of sunshine on this gloomy season of the polar vortex! Happy Birthday everyone especially to my soulmate, Angel! 

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"Triple-Decker" Raw (Birthday) Cheesecake
Ingredients (Preferably Organic)

For The Crust:
3/4 cup raw almonds
1/2 cup dried Turkish figs, chopped
1 Tbsp. water
Method:
Place all ingredients into a food processor and pulse until the mixture becomes sticky and holds together.  Transfer to a 6" x 2 3/4" springform pan and press firmly.  A 7" one can also be used.  The cake will be a bit thiner.

First Layer: Persimmon Cheesecake
1/2 cup raw cashews soaked for 6 hours
1 cup Vanilla or Fuyu persimmon, chopped
2 Tbsp. fresh lemon juice
2 Tbsp. fresh clementine or orange juice
2 Tbsp. coconut  butter, softened
1 Tbsp. coconut oil melted
2 tsp. maple syrup
1/8 tsp. vanilla powder
Method:
Place all ingredients in a high speed blender and blend until the mixture becomes very smooth. Adjust the taste.  Pour into the crust and place it in the freezer while you get to work on the next layers.

Second Layer: Matcha Green Tea and Avocado Cream
1/2 cup young coconut meat
1 medium size avocado
2 tsp. matcha green tea powder
3 Tbsp. coconut water
1  1/2 Tbsp. coconut oil
3 Tbsp. fresh lemon juice
2 Tbsp + 1 tsp. maple syrup (or more depending on your taste)
Method:
Dissolve the green tea with the coconut water and set aside.  Rinse either your food processor or high speed blender and process all the ingredients until smooth and creamy.  Adjust the taste.  Take out the pan from the freezer and pour the avocado cream on top of the persimmon layer. Return the pan into the freezer.  

Top Layer: Blueberry Cheesecake
1/2 cup raw cashews soaked for 6 hours
1 cup  fresh or frozen (then thawed) blueberries (see suggestions)
2 Tbsp. fresh lemon juice
2 Tbsp. fresh clementine or orange juice
2 Tbsp. coconut  butter, softened
1 Tbsp. coconut oil melted
1  1/2 Tbsp. maple syrup 
1/8 tsp. vanilla powder

Method:
Place all ingredients in a high speed blender and blend until the mixture becomes very smooth. Adjust the taste.  Pour on top of the avocado cream layer.  Freeze the cake for 2-3 hours.  To serve, remove from freezer at least 30 minutes (or more) before serving.   Run a knife under hot water and cut into slices.    Enjoy!

Suggestions:
1.  If young coconuts are not available in your area, you can use cashews as a substitute.  I would say use 1/3 cup and soak them.  The coconut water can just be replaced with filtered water.  
2. If you want the colour of the top layer to be more vibrant, use organic frozen blueberries and thaw them first.  A mix of fresh and frozen is also great.  This is my second time to make this cake so I noticed the difference. 
 

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I usually take the time to meditate on the things that I'm thankful about every time I turn a year older.  Here are the big ones:  the Lord's kindness and blessings, my family, my friends. Canada, my job and my health.  It's been pretty amazing for a 54 year old I must say!  I hope you're enjoying the first part of the year.  Let me know what you think of this Birthday cake!

Warmly,

Lina