In re-visiting our most loved recipes of 2013, it would be remiss of me not to include this incredible raw cheesecake from Kate Bradley of Kenkō Kitchen! At just 22 (possibly now 23?), Kate is a self taught foodie and healthy food enthusiast, who totally wowed us her with her inspired culinary creations when we first ran her recipes back in July. You guys couldn’t get enough of her amazing raw and sugar-free cheesecake, and so we’re re-visting it again today – good timing, because figs are now definitely in season! Lucy x
Coconut, Fig and Pistachio Raw Cheesecake by Kate Bradley of Kenkō Kitchen. Food by Kate Bradley, photo – Eve Wilson, styling – Lucy Feagins / The Design Files.
My nickname in high school was Betty Crocker, for the obvious reason that I loved to bake. Every and any occasion that popped up, I was there, with brownies, cookies or cakes in hand. At the end of 2012 I decided to take the very drastic step for my health and for my waistline, and quit all things sugar, gluten and processed.
At first I found this new lifestyle very difficult, there were so many foods I suddenly couldn’t eat, and every time I felt like baking something I found myself stumped as everything contained these devil foods. I have always been a big fan of experimenting in the kitchen, (in other words I am useless at following recipes!) so when I started seeing raw desserts come under the spotlight I immediately started to experiment.
This recipe is the result of one of those experimentations, and though it is not completely fructose free due to the honey, it is by far one of the most tasty, decadent desserts I have ever made. The reactions I have received after serving this cake to friends and family always make me laugh – they are often in disbelief. ‘What do you mean there is no sugar in it!?’ – ‘You’re saying this cake is HEALTHY?’ It is somewhat healthy, but definitely tastes as sweet as you might expect a sugar laced cake to taste. In any case I am yet to receive a negative review for this raw cheesecake, and it is perfect for absolutely any occasion.
Figs are so photogenic, aren’t they? Food by Kate Bradley, photo - Eve Wilson, styling – Lucy Feagins / The Design Files.
For the base
1 cup macadamia nuts
½ cup pistachio nuts
½ cup pitted dates
1 tsp coconut oil
Pinch of salt
For the filling
1 ½ cup raw cashews (soaked)
¼ cup coconut oil
½ cup coconut cream
½ cup quark cream cheese (if you want a vegan version of this cake, omit the quark and use coconut yoghurt instead!)
¼ cup rice malt syrup
2 tbsp honey
¼ tsp vanilla powder
Couple drops of liquid stevia
Compiling the Raw Cheesecake by Kate Bradley of Kenkō Kitchen. Food by Kate Bradley, photo - Eve Wilson, styling – Lucy Feagins / The Design Files.
This recipe is super easy. I had it semi-planned in my head before I made it the first time and chucked everything together in a processor, and it ended up working out perfectly, without even needing a single tweak! The filling tastes just like rich white chocolate heavenly goodness, and it’s very hard to believe you’re eating something healthy.
First step is to line the bottom of a springform tin with baking parchment. In a food processor chuck in all the ingredients for the base and whizz until a ‘bread crumb’ looking mix forms and it begins sticking together. Press this mixture firmly into the bottom of the prepared tin and place in freezer.
While your base is hardening in the freezer, chuck all the ingredients for the filling in the processor and blend until it becomes creamy and smooth. Pour this mixture on top of the base and place the cake back into freezer for around 2-3 hours.
Take the now frozen cheesecake out of freezer 20 minutes before you wish to serve it, allowing it to soften slightly. Chop up some figs (or other seasonal fruit you can find, this cake also works especially well with cherries, plums, or berries) and arrange on the top of the cake, with the addition of some crushed pistachios and coconut flakes if desired. Drizzle with agave syrup or coconut nectar and you’re ready to serve it up!