An Ode to Peaches: Raw Vegan Peach Cheesecake
Hello, pals. It is I, Sasha Gill, reporting from the land of beautiful, beautiful fruit. Turkey is lovely, and I have been spoilt rotten with peaches, figs, nectarines, pears, greengages, apricots, grapes, tomatoes... but peaches. Mostly peaches.
Peaches are pretty far up there on my list of favourite fruits. Along with figs. Jackfruit. Durians. Lychees. Persimmons. (asking me to choose a single favourite is like asking a mother to choose her favourite child OK) (Unless we are talking about my mother, if so: favourtie child = my sister)
I thought I knew peaches. I did not.
Peaches here are (a) massive; (b) almost annoyingly juicer and (c) massive.
So this morning, when Nilsu and I decided to make a raw vegan cheesecake, we made a raw vegan PEACH cheesecake.
Duh.
While, yes, this cheesecake was a (roaring) (not to boast) success, I am afraid I can now no longer eat regular joe peaches. No more non-massive non-juice peaches for me. So my plan is to eat so many peaches I get sick of it and will not crave it once I leave.
I have eaten more than five in one sitting for like the sixth day in a row and I still want them ALL.
Enough peach rambling, here is my recipe.
While turkish peaches are A*, this would work with peaches from any country, really.
*wink wink
Raw Vegan Peach Cheesecake
Serves: 8-10
1 cup flame raisins (or raisins)
1 cup nuts of choice (i used almonds, hazelnuts and walnuts)
1 tbsp coconut oil
1 heaping cup cashews, soaked in water minimum 2 hours
1 large peach
1/2 cup coconut oil
1/2 cup honey
juice of 1/2 a lemon
Small pinch of salt, optional
1 peach, sliced for topping
First grease and line a cake pan (it helps if it has a removable bottom). In a food processor, blend the raisins nuts and oil into a dough, it should stick together if you squeeze it. pour it and press it down into the bottom of your prepared pan. Pop the pan into the freezer to firm up.
As it cools, drain the soaked cashews, cut up the peach, and place the two in a blender together with the oil, honey and lemon (and salt if using). Blend this into a smooth paste, as smooth as it will go because that makes for a creamy cheesecake (which we all want) (I hope). Remove the pan from the freezer, pour the cashew cheesecake mix on top of the frozen base and flatten with a spatula. Return to freezer for an hour.
After an hour, slice the remaining peach finely. Remove the pan from the freezer and lay the peach slices on top. Back into the freezer for another 5 hours. If you have trouble removing if from the pan, warm the sides of it by placing it into a larger bowl of hot water. Use a knife dipped in hot water for clean slices.
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