All posts tagged: raw cheese cake

Ol’ Limey Honey and Coconut Cheesecake

I have a feeling this raw cheese cake would appeal to the Royal Navy of yester-year since it is full of fresh lime juice to keep the scurvy at bay and one can only imagine the mariners of old eating plenty of coconuts as they landed in paradise on their way to discovering new lands. For those of you who abhor anything grain based you’ll also be pleased to know this recipe doesn’t rely on biscuits to form the base but almonds and coconut. I used honey as a sweetener which is a very mild way to sweeten a cake. I loved it – but some members of the family protested that it wasn’t sweet enough, so depending on how puritanical you’re feeling you might want to add some sugar alongside the honey to give this cake an added boost. You can also replace lime with lemon if you prefer  – and if you don’t like coconut use cream instead of coconut milk. This recipe fits a 23 or 26 cm tin. Ingredients For the …

Basic Cheese Cake

Cheese cake can be eaten either raw or baked. Although different they are equally delicious. The one difference between the two is that raw cheesecake is brimming with beneficial LABs from your home-made cream cheese whilst the heat from baking kills off the micro-organisms present in the cream cheese should you decide to bake the cake. I prefer to work with yoghurt for my cheese cake since it is the most tangy of all the cultured milk products and works beautifully when off set by some fresh fruit and the added sweetness of  sugar or honey. This recipe is good for a 26 cm tin. Try and use a springform tin since it makes it easer to release the cake when ready. Ingredients For the base 250 gr of dry biscuit[1] (digestive, shortbread, speculaas) 80 gr. of butter – or a good pat of butter. For the cake 1 lt. or 1 pt. of home-made yoghurt cream cheese 250 ml of fresh cream 150 gr of sugar 6 eggs (the yoke separated from the whites) 1 tsp. of vanilla …