Vanilla Bean Cheesecake


Inspiration: Things I love; the sea, post yoga endorphins, and this cheesecake. I have a feeling you will too.         

Cook to: Can't Help Falling In Love, Ingrid Michaelson

For: 8


2 cups raw almonds, soaked overnight

2 cups medjool dates 

1 t vanilla extract

Sprinkle of sea salt 

4 cups raw cashews, soaked overnight

3/4 cup lemon juice

3/4 cup maple syrup

1/2 cup coconut oil, warmed on stove

Seeds from 1 vanilla bean

Pistachios and rose petals, for garnish


Rinse almonds. In blender or food processor, pulse until mealy. Transfer to mixing bowl.

Add dates to blender or food processor and pulse. Add to mixing bowl with vanilla and sea salt. 

Knead with hands, until well incorporated and cookie dough consistency. 

Line bottom of spring form pan with parchment paper that has been cut into a circle. Press crust into pan evenly, but not perfectly. Place in freezer.

Rinse cashews. Blend with remaining ingredients, except vanilla bean, until smooth and creamy.

To remove seeds from vanilla bean, cut a vertical line down the centre, splitting it in half. Take a deep breath, because it smells unreal. Scrape seeds using small spoon, add to mixture and blend another 10 seconds. 

Remove crust from freezer and pour filling over top. Freeze around 4 hours, or until solid. 

Rose petals are a gorgeous touch. I also topped this cheesecake with crushed pistachios. Thaw for 15 minutes before serving up slices of pure love.  

Julia Marcuzzi