Happy June, everyone! If we were all in elementary school still, this would mean that it’s almost summer vacation. I remember that time of year when I was young so vividly – it would become unbearably hot in the un-air-conditioned classrooms, but no one cared because when it hit 3:00, we’d all go to each others’ swimming pools. Then, at my school, we’d have the end-of-year Day of Fun, where we’d play games as a class and win prizes and throw water balloons and all that nonsense.
I remember this one time, when I was about 6 or 7 or so, my mom took my sister and I strawberry picking at 7:00 AM before the school bus came at 8:00. I don’t know why this memory sticks out so vividly in my head, but I remember thinking how cool it was that we got to go somewhere before school. And that the strawberry farm was actually open so early! But it was so wonderful – picking strawberries with my mom and sister in the early hours of the morning, with a cool, strawberry-scented breeze wafting through the fields. It was magical.
Today’s recipe is one that I created and tested in the spring, but wanted to save for the summer months so you could take advantage of the seasonal berries. It doesn’t get fresher than this – a cool, raw mango cheesecake with a buckwheat date crust, topped with strawberries, blueberries, raspberries and blackberries. The perfect homage to summer.
Raw Mango Cheesecake
- 1/2 Cup Walnuts
- 1/3 Cup Raw Buckwheat Groats
- 6 Medjool Dates
- 1 Tbs Raw Agave Nectar
- 1 1/2 Cups Raw Cashews soaked overnight
- 1 Cup Fresh Mango Chopped
- 1/4 Cup Raw Agave Nectar
- 1 Tbs Raw Coconut Oil
- Pinch Turmeric for color, optional
- Fresh Berries I used strawberries, blueberries, blackberries, and raspberries
In a food processor, combine walnuts and buckwheat groats and process until a fine meal is formed.
Then, add in medjool dates and agave, processing until a sticky ball of dough is formed.
In a 6" springform pan (I lined mine with parchment paper), press down crust evenly so the entire bottom of the pan is covered.
In a blender, combine all ingredients and blend until smooth and creamy.
Pour cheesecake mixture over crust and let settle.
Set cheesecake in the freezer for six hours, or overnight.
Once cheesecake has set and hardened, top it with any fresh berries you like. From here you can either freeze the cheesecake for a little longer so the berries will be frozen, or serve immediately so the berries are soft (which is what I did).
Let cheesecake thaw in the refrigerator for about an hour before serving. It can also be thawed at room temperature for about a half hour or so. The shorter it thaws, the more thick and ice cream-like the texture is. Thawing for longer results in a creamy, fluffy texture. Both are delicious!
Recipe NotesIf you don't have a 6" pan, try making smaller cheesecakes using cupcake liners and a cupcake pan. Just portion out the crust in cupcake liners, and pour the cheesecake mixture over them evenly.
Song of the Day:
The Jack Pine – Hem