Raw Citrus New Year Sunrise Cheesecake

2012 was a fantabulous year for me.  In July, I decided to become vegan. But not just vegan, raw.  I know it is a bit of a jump, but I was willing to take the risk.  If you have been reading my blog for a while you might have noticed the change.  It was just something I was going to try out to see how I felt, and it ended up being one of the best descisions I have ever made.  I have more energy, I am way less tired, my immunity has been boosted, I sleep better, and I am in a better mood all the time.  Plus, I have all of these raw desserts to share with you all (which I am in love with way more than the cooked ones I used to make).  Another wonderful thing that happened was meeting my amazing boyfriend Eric, and I could not be more thankful to have him in my life.  He is a big help with the blog being my number one taste tester, and he is always supportive of the things I am experimenting with even helping with ideas.  Lastly, I have been overwhelmed with the support I have recieved from my blog readers, so happy that so many of you have chosen to check out my recipes! I cannot thank you enough!  

 

I have a feeling 2013 will be even better, and I look forward to it!  So, starting on a positive note, I think of the new year sort of like a sunrise.  The promise of a beautiful new beginning, and the opportunity for many new things to come.  Raw cheesecake has become one of my all time favorite things in the world.  It was the first raw dessert I ever made, and from that day I was in love.  Which is why I thought it appropriate that my New Years dessert be raw cheesecake.  I decided to make a Citrus Sunrise Cheesecake in honor of the New Year, and since citrus is so fabulous right now. 

 

It made me happy to look at it, the beautiful sunrise that it was, but even happier to eat it. The citrus was heavenly with the vanilla cheesecake base, the perfect balance of tart and sweet!  I know I am looking forward to the year and many more delicious dessert creations to come. Í hope you all have a wonderful 2013! 
 

Raw Citrus Sunrise Cheesecake
Makes one 6 inch cheesecake

Crust:
1  cup raw pecans

1 cup sprouted buckwheat, dried in the dehydrator (or additional pistachios)

1/8 teaspoon sea salt
10-12 soft medjool dates, pitted and chopped
 

Filling:

3 cups raw cashews (preferably soaked overnight and drained)

1/4 cup organic  orange juice plus 1 Tbsp zest

2 Tbsp organic lemon juice plus 1 Tbsp zest

2 Tbsp organic grapefruit juice plus 1 Tbsp zest

1/2 cup raw agave nectar or honey

1/2 teaspoon sea salt

1 Tbsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping)

1/2 cup plus 1 Tbsp raw coconut oil (warmed to liquid)

natural red and yellow food coloring

Cream:
3/4 cup raw cashew pieces (preferably soaked overnight)
1/4cup coconut water

1 cup fresh young coconut meat (or additional soaked cashews if not available)
3 tablespoons raw agave nectar or raw honey
2 teaspoons vanilla and seeds of half a vanilla bean (the other half of the one you used for the filling)
1/4 cup raw coconut oil (warmed to liquid)

Citrus zest for garnish

For the crust, lightly coat the bottom and sides of a 6 inch inch spring form removable bottom pan with coconut oil. To prepare the crust, process pecans, buckwheat and sea salt in a food processor until they are fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.

To make the filling, drain the cashews and combine them with citrus juice and zest, agave nectar, sea salt and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut oil, and process for a minute until blended. Divide the filling into 3 bowls and tint one pink, one yellow and one orange with the food coloring. To assemble, first pour in the yellow filling, then the orange, then the pink. place in the freezer to set for about 4-6 hours.
Meanwhile, to make the cream topping, combine all ingredients but the coconut oil in the food processor and process until smooth. Add the coconut oil with the motor running and process about a minute more. Place in a bowl and put in the freezer to set until frosting consistency, about an hour. Whisk in a little red and yellow food coloring if desired to tint orange, and place the cream in a pastry bag and pipe around the edges of the cheesecake and on the top.  Garnish with citrus zest and serve!  Store leftovers in the fridge.