Well, you knew, didn't you, that I would have to come up with a #10 recipe for vegan cheez cake? And you knew, didn't you, that it would have to be my all-time favourite, right? Well, I've done a little experimenting, and here it is...
It is a lemony-flavoured one again(thanks to the 4 juicy lemons and 2 oranges) but I used soaked cashews for the cake portion because cashews do result in a creamier texture more akin to cheesecake and are bland enough to not give off their own flavour.
My BIG innovation was to include a raw chocolate layer between the crust and the cake proper-- just cacao powder, raw honey, coconut oil and lucuma powder, no nuts, etc., so more like a layer of raw chocolate icing (I have not been able to go back to standard processed chocolate or cocoa since getting hold of the Comfortably Raw Chocolate recipes). Have fun with your own innovations!
Chia-zz Cake Layer
The Taste Test
Oh my--perfection! The chocolate layer does require a little skill to to perforate (compared to the cake layer), but remember that Extra Virgin Coconut melts pretty quickly in contact with a warm knife, the open air, etc. (actually, in the Philippines, my son tells me, you don't see coconut oil in anything but its transparent totally liquid state) so just carefully and with some strength, draw the knife through... you will be soooo rewarded....
the crust is reminiscent of those crisp almond chocolate-dipped cookies you can buy in fancy bakeries-- or maybe an Almond Joy Chocolate bar... and the lemon chiazz cake topping is simply delicious. Go look at this baked almond chocolate-dipped cookie recipe or read this recipe for traditional dairy amoretto cheese cake and tell me that this raw vegan chiazz cake is not totally worth the effort? Enjoy!
To your living health!