Printesa mea implineste 6 luni azi, asa ca am pregatit un tooort :) Crema fina cu aroma de portocale, stafide, blat crocant din nuci indulcit de curmale… Trebuie neaparat sa il incercati, e fantastic la gust: cheesecake raw cu portocale si stafide :) La multi ani, iubita noastra! :)

Blat:

  • 200g nuci pecan
  • 100g curmale moi
  • 2 lg ulei de cocos

Crema:

  • 300g caju crud hidratat 2 ore
  • 3-4 lg sirop de artar (sau indulcitorul preferat, dupa gust)
  • coaja rasa si sucul de la 1 portocala mare bio
  • 50g unt de cacao
  • 50g stafide brune

Pentru blat introducem ingredientele in robotul de bucatarie si mixam bine, pana ce obtinem o compozitie lipicioasa, care stransa intre degete isi pastreaza forma. O presam pe fundul unei forme de tort cu inel (am folosit una cu diametru de 18cm).

Pentru crema introducem in blenderul de mare putere (sau robotul de bucatarie) nucile caju scurse si clatite, siropul de artar si sucul de portocala. Mixam bine, iar cand suntem multumiti de finetea cremei adaugam si untul de cacao topit la bain-marie; acesta din urma va intari compozitia.

Incorporam usor cu o lingura stafidele si coaja rasa de portocala, turnam crema peste blat si introducem cheesecakeul in congelator pana se intareste suficient. Eu l-am scos mai repede si crema a fost cam moale, dupa cum se vede in poza, dar parca e mai apetisant asa, nu? :) Se pastreaza in frigider. Pofta maaaare!

ENGLISH VERSION

My princess is turning 6 months today, so it’s cake time! :) Smooth orange cream, raisins, delicious pecan crust sweetened with dates… You must try this cake, it’s unbelievably delicious: raw orange & raisin cheesecake :) Happy birthday, sweetheart! :)

Crust:

  • 200 g pecans
  • 100 g soft dates
  • 2 tbsp coconut oil

Filling:

  • 300 g raw cashews, soaked for 2 hours
  • 3-4 tbsp maple  syrup (or favorite sweetener to taste)
  • zest and juice from 1 large organic orange
  • 50 g cocoa butter
  • 50 g raisins

For the crust put all the ingredients in the food processor and process well, until obtaining a mixture that sticks together when pressed between fingers. Press it onto the bottom of a spring-form pan (18 cm diameter).

For the filling place in the high speed blender (or food processor) the drained and rinsed cashews, maple syrup and orange juice. Process until smooth, then add the cocoa butter; it will make the filling harden.

Gently fold in the raisins and orange zest, then pour the cream over the crust. Put the cheesecake in the freezer until it hardens enough. I took it out too soon and the filling was pretty soft, as you can see in the photo, but I think it looks more delicious like that, don’t you? :) Store it in the fridge. Enjoy!

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