Comments on: Raw blueberry cheesecake with crumb topping

By: Nicole

Nicole — Thu, 27 Nov 2014 14:35:57 +0000

Thanks for your feedback, Haleh. Sorry to hear some of the components didn’t work well for you. Other readers haven’t had any issues so I’m not sure what the cause was. But this recipe can certainly be tweaked to your preference if you decide to make it again. :)
Also, just a note to let you know the recipe calls for 2 teaspoons of lavender, not tablespoons.

By: haleh

haleh — Thu, 27 Nov 2014 08:07:44 +0000

This cheesecake is absolutely delicious. Unfortunately for me the steps mentioned didn’t work very well and the measurements were a bit off. There were a lot of cashews so I had to split it into 2 different batches which was annoying. I have a very large food processor. Also the cashews and the dates get really clumpy and dry so save the juice from the soaked dates cuz you’ll need to break up the clump. I actually recommend making it backward… starting with the blueberries so you have liquid to break down the nuts and dates.

The 2 tablespoons of lavender might be too much for some. My husband said it tastes like soap. : BUT it gives a gorgeous flavor. I’m gonna add 1tbsp next time.

For some strange reason then bottom layer became powder. I think I may have used to little dates. In the recipe dates are mentioned as quantity as well as cups which is confusing so not sure if that had anything to do with it.

I will definitely make this again but it needs fine tuning.

By: Nicole

Nicole — Mon, 14 Apr 2014 13:57:43 +0000

Great, Carey! As I mention in the post, lecithin granules are used as an emulsifier and add to the creaminess factor of the cake, but the recipe still works without them so no need to substitute. Enjoy!

By: Carey Huyser

Carey Huyser — Sun, 13 Apr 2014 04:08:18 +0000

I’m going to make this tomorrow! Yum! But what is the lecithin for? Any subs? I have never bought it…

By: Nicole

Nicole — Thu, 06 Feb 2014 22:42:46 +0000

I think you could use other berries without a problem, but I haven’t tested that option out myself. If you want a lemon cheesecake, I’d suggest trying this recipe: http://www.adashofcompassion.com/2012/04/raw-raspberry-lemon-dreamcake/

By: Jordan

Jordan — Thu, 06 Feb 2014 00:57:24 +0000

Can I make this into a lemon cheesecake as well? I assume raspberry or blackberry would be the same process, but would you change anything in this recipe, maybe consistency will be off or too much nuts in the filling mixture?

I made the blueberry last week and it kept for so long in the freezer, even though I ate it practically every night! So so so delicious, thanks a ton for sharing!

By: Natalie

Natalie — Tue, 05 Feb 2013 00:32:00 +0000

What is the calorie amount per serving?

By: Nicole

Nicole — Mon, 30 Jan 2012 16:07:43 +0000

I’m so glad you enjoyed it! Thanks for the feedback.

By: tovie

tovie — Mon, 30 Jan 2012 01:12:01 +0000

This was amazing! Sorry to say, I got sidetracked and totally forgot the crumb topping, but it was great without it.

By: Nicole

Nicole — Wed, 08 Sep 2010 00:04:33 +0000

Thanks, Lisa! I'm loving the dehydrator. More raw dessert creations are definitely in my future :)