A Raw Deal: Blueberry “Cheese”cake

12 Aug

Cool, raw and delicious.

So, nobody ever dares make me a birthday cake, and I don’t blame them. It’s tricky with my dietary restrictions, plus I guess all my baking makes a few people a little hesitant to make things for me. Although my dad did make a vegan carrot cake for me onceβ€”it was tasty, but the presentation was hilarious, mainly because he plopped it down in front of me, saying: “And that’s what you get when you don’t make frosting with real butter!” Yes, the frosting appeared less than perfect, but it was all delicious. And I loved him for making a vegan cake for me!

This year I made my own, and about a month after my birthday. What with all the celebrating, I didn’t really have a chance before that! And it was a great excuse, as we were going over to our friends’ house, C+K (not to be confused with C+E!), and it was definitely a recipe to share.

I had my heart set on making a raw cheesecake, and I decided on this blueberry one from A Tempting Vegan: Read the recipe here. I pretty much followed the recipe exactly, so I’m not going to recreate it here. I will say that I used only a half a cup of agave nectar in the “cheesecake” portion, as 3/4 cup just seemed waaaaaayyy too sweet. And I’m glad I did!

Now, the “Rawtarian”, inventor of this cheesecake recipe, says that this version tastes just as good as the SAD (Standard American Diet) version. Hmmm. I beg to differ. If you go in for a bite of this cheesecake thinking it’s going to have the tang and creaminess of a real cheesecake with cream cheese, you’re going to be sorely disappointed.

Stage one: Crust.

And maybe if you prepare it in a Vitamix and use all the agave nectar, it does taste like a real cheesecake, but I’m not convinced.

But don’t let me get you thinking that this isn’t rich and delicious, because it really is! But I had a little hiccup when I was making mine, that I hope you’ll avoid.

Are you a fan of dates? I mean fresh, whole ones, eating them straight from the container? Well, I’m not. They’re too sweet for me, and frankly, I think they look like cockroaches. I can only eat them when they’re blended into something, like in this cheesecake crust.

Food processor: Not really possessed, just a hard little worker.

I get the trusty food processor out, which is a hand-me-down from my lovely Pater, and throw in all the ingredients for the crust. At first I think: Should I chop up those dates first? Nah, I say to myself. The processor will take care of all that for you!

And I throw the switch. Holy crap! The processor starts making a horrific noise and starts jumping around all over the counter. I literally have to hold it to keep it from scooting across towards the stovetop. I stop the machine, and mercifully the noise stops. I open the top and poke around, trying to figure out why my food processor is possessed all of a sudden.

Here’s my thought process: Hmmm. The food processor really shouldn’t be having such a hard time with a bunch of almonds and dates. [poke, poke. Stir.] The almonds are raw, so they shouldn’t be too hard for the blades, right? [Stir.] Wow, are those pecans? [Poke.] The recipe didn’t call for pecans! [Digs out “pecan”.] Shit. That’s not a pecan. Those *#$!&# dates have pits in them!

Mixing in the blueberries, under strict instructions not to make the cheesecake purple.

The penny drops. I pull out about eight date pits from the crust ingredients. These things are like bullets, seriously. They’ve been going to town with the blades of my food processor for a full minute, and there’s not a scratch on them. Not. A. Scratch. They are absolutely untouched after kicking the shit out of the processor.

As stupid as I felt, I also felt relieved. OF COURSE they have pits, you idiot, and if you’d tried to chop them up, you’d have eliminated the psycho food processor incident. On the plus side, the crust was now going to be fine and my cheesecake a success! Which it was, I’m happy to say.

It lasts a long time, especially if you pop it back in the freezer between servings. But bewareβ€”just because this is raw and vegan doesn’t mean it’s low-cal, so serve small slices!

Do you cheesecake?

It looks good, and tastes better!


20 Responses to “A Raw Deal: Blueberry “Cheese”cake”

  1. annesturetucker August 12, 2012 at 4:41 pm #

    Yum, beautiful – I love raw food cakes!

    • tinykitchenstories August 12, 2012 at 5:42 pm #

      This one was so easy and very delicious! Thanks for the comment!

  2. annesturetucker August 12, 2012 at 4:42 pm #

    And happy birthday πŸ™‚

  3. girlinafoodfrenzy August 13, 2012 at 2:26 am #

    Gorgeous looking Cheescske. Amazing, raw, vegan & wholesome, no doubt loved by many. I’m not even an ounce as healthful as you but one glance at your gorgeous food and I feel healthier πŸ˜‰

    Good thing you saved the dates & pips, whew!

    • tinykitchenstories August 13, 2012 at 10:03 am #

      Wow, thanks! And the whole pips in the food processor was funny, but a little scary. Glad it all worked out. Now, my vegan salted caramel ice cream yesterday, on the other hand….ruined it! 😦

  4. weekend knitter August 13, 2012 at 10:39 am #

    That looks yummy!!! I knew you showed how to veganize foods, but I didn’t know you were vegan. If I could eat a cheesecake with no dairy, that would be heaven!!

    • tinykitchenstories August 13, 2012 at 11:28 am #

      I’m not a vegan all the time, but do like to eat and bake vegan so I know there’s no dairy in them! This cheesecake is delicious, but there’s other dairy-free cheesecake recipes out there. Treat yourself! πŸ™‚

  5. sugaredpecan August 13, 2012 at 5:13 pm #

    This looks very scrumptious!!!

    • tinykitchenstories August 14, 2012 at 2:17 pm #

      Thank you! It was nice and refreshing in this heat we’re having!

  6. eof737 August 15, 2012 at 10:13 pm #

    “Happy Birthday to you! πŸ™‚
    ΒΈΒΈ.β€’*Β¨*β€’β–‘Hβ–‘Aβ–‘Pβ–‘Pβ–‘Yβ–‘(Β―`’‒.ΒΈ *β™₯β™₯β™₯* ΒΈ.‒’´¯) β–‘Bβ–‘Iβ–‘Rβ–‘ Tβ–‘Hβ–‘Dβ–‘Aβ–‘Yβ–‘ (Β―`’‒.ΒΈ*β™₯β™₯β™₯*ΒΈ.‒’´¯) Hope you enjoy YOUR special day!
    β•‘β•šβ•¦β•β•¦β•β•¦β•β•¦β•¦β•— β•‘β•šβ•¦β•β•¦β•β•¦β•β•¦β•¦β•— β•‘β•šβ•¦β•¦β•β•£β•šβ•£β•šβ•¦β•β• β•β•¦β•¦β•—
    ║║║╬║╬║╬║║║ ║║║╬║╬║╬║║║ ║╬║║╔╣╔╣║║╬║╬║║║
    β•šβ•©β•©β•©β•£β•”β•£β•”β•©β•—β•‘ β•šβ•©β•©β•©β•£β•”β•£β•”β•©β•—β•‘ β•šβ•β•©β•©β•β•šβ•β•©β•©β•©β•β•©β•©β•©β•—β•‘
    ΒΈ.β€’*Β¨*β€’.β™ͺβ™«β™«β™ͺHappy Birthday .β™ͺβ™«β€’*Β¨*β€’.ΒΈΒΈ β™₯Happy Birthday to youuuuu β™ͺβ™«β€’*Β¨*β€’.ΒΈ.β€’*Β¨*β€’β™«

  7. Somer August 15, 2012 at 10:36 pm #

    Holy crap. I made a similar cheezecake last week. http://goodcleanfood.wordpress.com/2012/08/07/vegan-no-bake-blueberry-maple-cashew-cheezecake/ I thought mine was a pretty good foil for the real deal, but I need to check this recipe out.

    Happy birthday my friend,

    and even the pitted dates sometimes still have pits to jack up your food processor…. I learned the hard way too and always chop mine now πŸ˜‰

    • tinykitchenstories August 16, 2012 at 6:36 am #

      I saw your post on this! I’m not a huge maple syrup fan usually when it comes to dessert, but yours looked SUPER creamy and decadent. Great minds, eh? And thanks for the birthday wishes!

      • Somer August 21, 2012 at 9:19 am #

        It could totally be made using agave, but what the heck? I LOVE maple syrup. I have to be forced not to drink it out of the dang bottle πŸ˜‰

  8. Thoughts in Little Boxes September 1, 2012 at 3:11 pm #

    Happy belated birthday (I can’t believe I read this on my phone two weeks ago… it feels like yesterday!)

    The cheesecake looks delicious. Love the sound of cashew nuts in the base but agree about fresh dates… a little too brown and shiny for my liking.

    • tinykitchenstories September 1, 2012 at 5:05 pm #

      Thanks for the birthday wishes! The cheesecake is really nice, especially as a cool summer dish. The blueberries this year have been awesome!


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