De mult timp cochetez cu ideea unui cheesecake raw cu caramel, iar azi mi-am facut in sfarsit curaj sa ma apuc de treaba, in timp ce bebelusa se juca tare cumintica in bouncer :) A iesit cred ca cel mai bun tort raw mancat vreodata! Nici nu am cuvinte sa descriu gustul, trebuie doar sa il incercati! :)

Blat:

Crema:

Metoda de preparare nu e grea deloc, trebuie doar sa ne pregatim ingredientele sa le avem la indemana. Si un robot performant de minim 750W :) Pentru blat introducem nucile, curmalele, fulgii si uleiul de cocos in robotul de bucatarie si mixam bine. Dupa ce obtinem o compozitie lipicioasa o presam pe fundul unei forme de tort cu inel (a mea are 22cm diametru, gasiti aici sau aici). O introducem in congelator pana facem bunatatea de crema :)

Punem in blenderul de mare putere (sau robotul de bucatarie) ingredientele pentru crema si mixam bine, oprind din cand in cand si luand compozitia cu o lingura de pe pereti. Turnam crema peste blat si introducem cheesecakeul in congelator pana se intareste suficient. Inainte de servire il decoram frumos cu ce dorim. Eu am folosit nuci pecan, fasiute de cocos si sirop de artar. Se pastreaza in congelator. Pofta maaaare! :)

Galerie foto

ENGLISH VERSION

I’ve been wanting to make a raw caramel cheesecake since forever, so today I finally did it, while my baby girl was peacefully playing in her bouncer :) It actually turned out the best raw cake I’ve ever eaten! There are no words to describe the taste, you must try it! :)

Crust:

  • 1, 1/2 cup walnuts
  • 3/4 cup soft dates (soaked)
  • 1/4 cup coconut flakes
  • 1 tbsp coconut oil

Filling:

  • 2 cups cashews soaked for 2 hours
  • 1 cup soft dates (soaked)
  • 1/2 cup maple syrup (to taste)
  • 1/3 cup coconut oil
  • 3 tbsp tahini (sesame paste)
  • 1/3 cup water

It’s really easy to make, you just need to have all the ingredients at hand and use a powerful food processor of at least 750 W. For the crust: process the walnuts, dates, coconut flakes and oil in the food processor. When you get a gooey sticky mixture press it into the bottom of a spring-form pan (mine has 22 cm diameter). Place the pan in the freezer while making the marvelous caramel filling :)

For the filling: put all the ingredients in the high-speed blender or food processor and blend well, stopping from time to time to scrape down the walls. Pour the cream over the crust and place in the freezer to set, until it hardens enough. Decorate before serving with whatever you like. I used pecans, coconut shreds and maple syrup. Store in the freezer. Enjoy!

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4 comments on “Cheesecake raw cu caramel / Raw caramel cheesecake”

    • Draga Milea, nu stiu cu ce ar merge inlocuit, el ajuta la consistenta… :( La Farmacia Tei il gasesti la cel mai bun pret. O zi frumoasa!

  1. Buna! As vrea sa ii pregatesc acest tortulet baietelului meu care maine face 1 anisor. Am 2 intrebari: cat timp se tine la congelator pana e gata? Cu cat timp inainte de servire trebuie scos? Multumesc frumos! :)

    • Draga Diana, in primul rand sa-ti traiasca baietelul! :-) 1. Depinde de congelator, dar cam 2-3 ore. 2. Eu am mancat tortul direct, pentru ca are o consistenta super cremoasa si nu ingheata de tot, e perfect :-) Spor la treaba si petrecere frumoasa!

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