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Raspberry Cauliflower Cheesecake Gluten and Dairy Free

Raspberry Cauliflower "Cheesecake"

A dairy-free cheesecake that defies nature. Creamy, tangy goodness of cheesecake with the healthy addition of cauliflower and cashew cream.
Course Dessert
Author Fiona Saluk

Ingredients

  • Crust
  • 1 cup walnuts
  • 1/4 coconut flour
  • 1/4 cup oats or oat flour
  • 1 1/2 cups unsweetened coconut shreds
  • 1/4 coconut oil
  • 2 tbsp maple syrup
  • 1 tbsp brown rice syrup
  • 1 tsp salt I love himalayan pink salt
  • 1 tsp pumpkin pie spice
  • 1/4 cup crystallized ginger
  • Filling
  • 2 cups raw cashews soaked for at least four hours preferably overnight
  • 1 cup coconut milk full fat
  • 1 lb about 2.5 cups raw cauliflower
  • 3/4 cup honey
  • 1/4 cup maple syrup or brown rice syrup
  • 1 tsbp apple cider vinegar
  • 1 tsbp vanilla powder or vanilla extract
  • 6 eggs
  • 1 lemon juice and zest
  • 1/4 cup tapioca flour
  • 1 tsp salt
  • 1 tsp cinnamon
  • Coulis
  • 1/2 cup fresh raspberries
  • 1 tsbp maple syrup
  • 1/2 cup water
  • Garnish
  • 1-2 cups fresh raspberries

Instructions

  1. Take a deep breath
  2. Line a 9" springform pan with parchment paper and grease the sides of the pan
  3. Add all crust ingredients to your food processor and blend until the mixture is thick enough that it stays together when pinched.
  4. Press crust into bottom of your pan about a 1/4 inch thick and press remaining mixture up the sides of the pan
  5. Preheat your oven to 350F, clean out your food processor, and bring 3-5 cups of water to a boil.
  6. Grate the cauliflower in your food processor. Cook cauliflower by either steaming over boiling water for 5 minutes or steam in the microwave. Once cooled use a cheesecloth or dish towel to drain the water from the cauliflower until as dry as you can get it.
  7. Add the cashews, coconut milk to your food processor (it's okay if some cauliflower remains) and blend for 3-5 minutes until creamy.
  8. Add honey, coconut oil, salt, cinnamon, ACV and vanilla and process for an additional minute.
  9. Add tapioca starch and blend for one more minute.
  10. Add the juice and zest of your lemon to the processor and eggs (adding one egg at a time) until smooth and creamy. Add back in the cauliflower and blend until creamy and combined. Pour filling into the crust.
  11. Using a piece of aluminum foil, cover the outside of the springform pan and place in a roasting pan.
  12. Pour boiling water into your roasting pan about halfway up the side of the pan and place pan in center of your oven for 15 minutes.
  13. Decrease oven temp to 250F and bake for 90 minutes
  14. Turn off the oven and open the door slightly and let the cake sit for an hour.
  15. Once cooled run a knife around the rim and let cool in the refrigerator overnight.
  16. Combine all ingredients for the coulis in a saucepan over low-medium heat until reduced to about half the liquid volume. Remove from heat and let cool for about 15 mins before pouring over top of cake and topping with fresh raspberries.