This really easy raw cheesecake recipe was adapted from Russel James’ “Pomegranate Cheesecake” recipe. I had to adapt it because I didn’t have the main ingredient of his wonderful recipe – pomegranates. So I thought and thought about what other fruit juice flavor I could use because I ~really~ wanted to make a cheesecake! I had grapefruit juice, a couple of peaches, a bottle of cranberry nutrient enhanced water, some oranges, some frozen blueberries and…that’s about it. So it ended up being a toss between orange juice (orange cheesecake?) or the cranberry nutrient enhanced water. I wasn’t really feeling the idea of an orange cheesecake and the cranberry sort of had the same color as the pomegranate cheesecake, so the cranberry was the winner.
What I actually had is a copy-cat bottle of Vitamin Water in the 365 Brand. It’s called “Cranberry + Antioxidants – Nutrient Enhanced Water”. In an emergency situation such as this, it would have to do. Not to despair though, it did have a few good benefits:
- 180 mg green tea extract per bottle
Ingredient List: Reverse Osmosis Water, Organic Cane Sugar,Cranberry Juice Concentrate, Natural Flavors, Citric Acid, Natural Fruit and Vegetable Extracts For Color (Carrots, Black Currant), Ascorbic Acid, Green Tea Extract, Beta Carotene, Niacinamide (Vitamin B3), Vitamin E Acetate, Calcium Chloride, Potassium Bicarbonate, D-Calcium Pantothenate (Vitamin B5), Monopotassium Phosphate, Pyridoxine Hydrochloride (Vitamin B6), Vitamin A Palmiate, Cyanocobalamin (Vitamin B12), Folic Acid
Now, back to the delicious Raw Cranberry Cheesecake Recipe. This only took a couple of easy steps using both my Vitamix and a food processor. PLEASE do not make the mistake I made and mix the cheesecake part in the food processor, especially with the sticky cranberry drink, because it all spilled out everywhere and I had a big mess. Use a Vitamix and it mixed everything together perfectly in a matter of minutes. The other mistake I made is I didn’t read the instructions very well (my bad!). It said to use a 9 inch springform pan and mine was a 10 inch. This caused the cheesecake to not be as tall as the original recipe and the crust to not be as thick…I guess? I’m not 100% sure of this but that is my guess.
Is it wrong to eat cheesecake for breakfast? I say no! This was the first time I ate cheesecake in a long time – guilt-free that is. After all, I’m not eating that bad, bad dairy. I’m getting my daily dose of healthy fats and coconut oil. Why, that’s a great way to start the day! And…I saw that big, creamy cheesecake staring at me this morning and had to have a piece for breakfast. It was sooo good, too!
eat like it matters…because it does!