A raw vegan strawberry cheesecake with tangy lime accent to underscore the richness of the macadamia base filling. Sure to be a crowd pleaser. Gluten-free.
*Make sure ALL ingredients are at room temp before starting -- important!
*To pre-soak the nuts: place in a glass bowl, cover with water, and leave to soak for 4 hours (or overnight in the fridge). Then strain and discard the water. For a quick pre-soak, cover with boiled water and soak for 15 mins, then strain and discard water. (Note: this technique doesn’t preserve the nutrition of the recipe as well as the traditional soaking technique above). Note: the purpose of soaking the nuts is to re-hydrate them and plump them up for blending into a smooth, cheesecake-like consistency. Proper soaking techniques also maximize nutrition and digestibility. If you’re interested in learning more about nut soaking and other dessert prep tips and tricks, I delve into these subjects in detail in my book Unconventional Treats.
**If using frozen strawberries instead, make sure they are thawed out to room temp)
***Storage note: raw cakes behave much like ice cream in consistency. They are firm when frozen, should be thawed out very lightly (about 10 mins typically) for serving, and then anything not served should be put back in the freezer. Otherwise, as the cake warms back up to room temperature it will turn into the consistency it was in your blender, and that's not a good outcome.