Raw Salted Caramel Cheesecake

Desserts

I've been so excited to experiment with the Salted Caramel Chocolate and our monthly staff party offered up my first golden opportunity! The base of this raw cake is made from dates which gives an even more caramely flavour when combined in a heavenly mouthful with the salted caramel cashew topping. This is a really large recipe as it was catering for a lot of people so you can easily half the recipe for a more manageable size!

Raw Salted Caramel Cheesecake

Print Recipe

SERVES 12 large slices or 40 small squares

ingredients

Base
2 cups Activated Almonds
1 cup Activated Walnuts
1 ¼ cups Plain Buckinis see product
2 cups pitted medjool dates
½ tsp sea salt
2 tsp Vanilla Powder
Salted Caramel Topping
4 cups Cashews, soaked overnight
½ cup Coconut Oil, melted see product
2 x 100g Salted Caramel Chocolate Bar, melted see product
1 tsp Vanilla Powder
Chocolate Swirls
50g Salted Caramel Chocolate Bar, melted see product
50g Dark Chocolate Bar, melted see product

method

Step 1Add all the base ingredients to a food processor and pulse until well combined and will stick together if pressed with your fingers. You want the texture to still be rather chunky so it will contrast well with the creamy cashew topping.
Step 2Line the base of a 20cm cake tin and press the mixture into the bottom of a 20cm cake tin. Cover and chill in the fridge.
Step 3Next add all the Salted Caramel ingredients into a food processor and blend on high for 10 minutes. You’ll need to stop the motor and scrape down the sides a few times. The mixture needs to be super creamy and smooth, keep blending until you reach this consistency!
Step 4Pour the Salted Caramel mixture over the base and smooth over the top with the back of a spoon. Place the cheesecake into the freezer to set for at least 3 hours.
Step 5Over two water baths, melt the Dark and Salted Caramel chocolates and decorate with whatever patterns take your fancy! Eat rights away or you can store any leftovers in the freezer. Just make sure to remove and leave at room temperature for half an hour before serving.

6 comments

Rebecca 9 years ago
I have wasted so many expensive ingredients just trying to get the filling right. It just splits and goes grainy and oily. I've tried my vitamix and a regular speed blender, nothing I can think of will make this filling smooth and creamy. What am I doing wrong? It just boils and splits within a minute in the vitamix, and it also splits in the regular blender despite less heat, and it won't come back together with any amount of further blending. What am I doing wrong??
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- Loving Earth 9 years ago
  Hi Rebecca, I'm so sorry you've been having problems with this recipe. I'm not 100% sure what is going wrong here, can i ask if the cashews were well drained? I'd love to send you some replacement products as we understand how frustrating it is when a recipe using expensive ingredients doesn't work out. Can you please email emily.williamson@lovingearth.net and we can organise replacement goodies. Thanks so much.
  Reply ↓
carol 9 years ago
Is the rest of this recipe available? I can only see the crust recipe.
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- Loving Earth 9 years ago
  Thanks for letting us know and our apologies for the delay in getting back to you. We've updated the recipe for you :)
  Reply ↓
Kylie 9 years ago
The Raw Salted Caramel Cheesecake recipes looks great but says "Add all the base ingredients into a processor" which ones are the base ingredients. Then it says "contrast well with creamy cashew topping" There are no cashews in the recipe. In the photos there is a ?cocoa swirl. I can't see any ingredients for this.
I think you have the wrong instructions with the Raw Salted Caramel Cheesecake.

Hope this makes sense.
Kylie
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- Loving Earth 9 years ago
  Hi Kylie, thanks for getting in contact about this missing method. We've updated now. Let us know if you have a go at this recipe!
  Reply ↓