I love me a little cheesecake. Sometimes I love me a lot of cheesecake. But either way, my freezer usually has some sort of cheesecake inside it, you know- for a rainy day.

All you have to do is enter 'cake' or 'cheesecake' into the search box on this site, just to see how many recipes I've already posted here of my sweet creations. But no matter how many flavours I could try, nothing quite beats the original: strawberry is the best ever!

RAW FOOD STRAWBERRY CHEESECAKE

Serves 12

For The Equipment
Blender
Food processor
Stove + small pot
9 inch adjustable bottom cake tin

For The Base Layer
1 cup pitted dates, soaked for 2 hours if too dry
3/4 cup Brazil nuts
1/2 cup desiccated coconut
1/3 tsp Himalayan salt

For The Cream Layer
2 cups cashews, soaked overnight
1 cup coconut oil, gently melted
1/2 cup lime juice (about 2-3 limes)
2/3 cup xylotol
2 Tbsp vanilla extract
optional: water as needed

For The Strawberry Layer
1 Tbsp Agar Agar
1/2 cup pure water
2 cups fresh strawberries
1/3 cup coconut oil, gently melted
5 medjool dates, pitted
1 Tbsp coconut sugar

– Make the base first by placing all the ingredients into a food processor with a S blade. Pulse until the mixture starts to form into one big sticky ball. Transfer into a cake tin and press it down with your fist to form a crust.

– Place all the Cream Layer ingredients into a blender and blend to a smooth creamy consistency. Leave the water out if you are using a high speed blender, but for an ordinary blender you may find that it helps the machine to work better with a little added water. Pour the cream over the crust and transfer to the freezer.

– Mix Agar Agar with 1/2 cup of water in a small pot, bring to boil and stir for 2-3 minutes until Agar flakes dissolve entirely. Pour this gelatinous liquid, as well all other Strawberry Layer ingredients into a blender. Blend on high until creamy and pour it over the cake.

– Transfer to the freezer for 3 hours to set and let it remain there if you don’t plan to eat the cheesecake straight away. You can eat it right out of the freezer if you like an ‘ice cream’ type cake, but for the soft creamy version, leave to defrost in the fridge for 2 hours before serving.

As soon as you try the recipe, I think you'll agree with me, that it's just so much... Better Raw.