Raw Crustless Pistachio Orange Cheesecake with Raw Lucuma Chocolate

You will need:
1 circular cheesecake mold
1 extra mold ( I used a pound cake mold)
plastic wrap
2 medium mixing bowls
blender
 
Cheesecake Base:
1 ½ cup pistachio, soaked in water overnight
2tbsp coconut oil
70g honey/ agave

Pistachio Layer:
½ batch of the cheesecake base
½ batch of homemade pistachio butter
1tbsp honey
2tbsp almond milk

Orange Center:
½ batch of the cheesecake base
Juice of 1 orange
Orange zest
1- 1 ½ tbsp coconut oil

Raw Lucucma Chocolate 
1 tbsp lucuma powder ** see note 
½ tbsp maca powder ** see note
2tbsp coconut oil
1tbsp honey/ agave

1.     Place plastic wrap on the inside of the pound cake mold (you will pour liquid into it, this will make it easier to remove it from the mold later), set aside.
2.     Place cheesecake base ingredients into blender, blend until really smooth
3.     Remove ½ the cheesecake base mixture in a bowl.
4.     Blend the remaining ½ batch of cheesecake base mixture (still in the blender) with the pistachio layer ingredients. Remove the pistachio layer mixture into a bowl. Spread enough pistachio mixture JUST ENOUGH TO FILL ½ THE MOLD. Place mold into FREEZER and the remaining mixture into FRIDGE
5.     Rinse and dry the blender.
6.     Place the remaining cheesecake base mixture into blender, along with the orange center ingredients. Blend until smooth (the mixture is quite watery). Pour this mixture into the prepared plastic wrapped mold. Place into freezer, freeze for one hour until liquid solidify
7.     Remove the orange center mixture from freezer, remove the solidify mixture out (pull the plastic wrap), cut out a circular piece with a cookie cutter
8.     Place the cut out orange center mixture on the center of the frozen pistachio mixture. Then spread the remaining pistachio mixture (previously stored in the fridge) on top and around the orange center
9.     Place the cheesecake into the freezer; freeze for at least 2 hours.
10. Mix the lucuma chocolate ingredients in a small bowl, mix until no more powder pockets remain
11. Drizzle raw chocolate on top cheesecake. Place back into freezer.
12. Remove the cheesecake from freezer 5-10 minutes before serving

Note:
** if you do not have lucuma powder and/or maca powder, you can always substitute it with cacao powder or cocoa powder, to make regular raw chocolate

ENJOY !

Raw Crustless Pistachio Orange Cheesecake with Raw Lucuma Chocolate

You will need:

1 circular cheesecake mold

1 extra mold ( I used a pound cake mold)

plastic wrap

2 medium mixing bowls

blender

 

Cheesecake Base:

1 ½ cup pistachio, soaked in water overnight

2tbsp coconut oil

70g honey/ agave

Pistachio Layer:

½ batch of the cheesecake base

½ batch of homemade pistachio butter

1tbsp honey

2tbsp almond milk

Orange Center:

½ batch of the cheesecake base

Juice of 1 orange

Orange zest

1- 1 ½ tbsp coconut oil

Raw Lucucma Chocolate

1 tbsp lucuma powder ** see note

½ tbsp maca powder ** see note

2tbsp coconut oil

1tbsp honey/ agave

1.     Place plastic wrap on the inside of the pound cake mold (you will pour liquid into it, this will make it easier to remove it from the mold later), set aside.

2.     Place cheesecake base ingredients into blender, blend until really smooth

3.     Remove ½ the cheesecake base mixture in a bowl.

4.     Blend the remaining ½ batch of cheesecake base mixture (still in the blender) with the pistachio layer ingredients. Remove the pistachio layer mixture into a bowl. Spread enough pistachio mixture JUST ENOUGH TO FILL ½ THE MOLD. Place mold into FREEZER and the remaining mixture into FRIDGE

5.     Rinse and dry the blender.

6.     Place the remaining cheesecake base mixture into blender, along with the orange center ingredients. Blend until smooth (the mixture is quite watery). Pour this mixture into the prepared plastic wrapped mold. Place into freezer, freeze for one hour until liquid solidify

7.     Remove the orange center mixture from freezer, remove the solidify mixture out (pull the plastic wrap), cut out a circular piece with a cookie cutter

8.     Place the cut out orange center mixture on the center of the frozen pistachio mixture. Then spread the remaining pistachio mixture (previously stored in the fridge) on top and around the orange center

9.     Place the cheesecake into the freezer; freeze for at least 2 hours.

10. Mix the lucuma chocolate ingredients in a small bowl, mix until no more powder pockets remain

11. Drizzle raw chocolate on top cheesecake. Place back into freezer.

12. Remove the cheesecake from freezer 5-10 minutes before serving

Note:

** if you do not have lucuma powder and/or maca powder, you can always substitute it with cacao powder or cocoa powder, to make regular raw chocolate

ENJOY !

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1 year ago

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