APPLE STRUDEL CHEESECAKE – Thanksgiving Will Never Be The Same Without It

APPLE STRUDEL CHEESECAKE
Topped with Apples, Raisins and Vanilla Sauce
 
Serves 10 (small slices due to RICHNESS)
 
EQUIPMENT NEEDED:  Food processor, blender, spring form pan (9″ is ideal)
 
INGREDIENTS:
 
ALMOND WALNUT CRUST
 
Ø            ½ cup walnuts
Ø            ½ cup almond meal (leftover from making almond milk)
Ø            ½ cup dates, with pits removed
Ø            2 tablespoons filtered water
Ø            ½ teaspoon cinnamon
Ø            ½ teaspoon vanilla powder
Ø            Pinch of Celtic or Himalayan salt
 
DIRECTIONS:
 
1.            Soak walnuts for 8 hours and leave out to dry.
2.            Process walnuts in food processor until a meal forms.
3.            Add the almond meal, cinnamon, vanilla and salt and process for a few seconds to mix.
4.            Add the dates and process.
5.            Lastly, add water and process until a single ball forms.
6.            Lightly grease bottom and sides of spring form pan with extra virgin coconut oil.
7.            Press mixture into bottom of spring form pan (not on sides).
8.            Cover and chill, if desired.
 
FILLING:
 
Ø            1 apple
Ø            1 teaspoon lemon juice
Ø            1 ½ cups cashews
Ø            ½ cup pure apple juice
Ø            ¼ cup Rejuvelac
Ø            2 tablespoons almond milk
Ø            2 tablespoons agave
Ø            ¼ cup extra-virgin coconut oil
Ø            ½ tablespoon lemon zest
Ø            ½ teaspoon cinnamon
Ø            ½ teaspoon nutmeg
 
1.            Soak cashews for 2 hours.
2.            Core apple and blend with lemon juice in a high speed blender until completely smooth.
3.            Add rest of ingredients and blend until completely smooth.
4.            Pour over the crust inside spring form pan and freeze about 1 – 2 hours or place in the fridge overnight to set.
 
APPLE TOPPING
 
Ø            2 apples
Ø            Juice from 1 lemon
Ø            3 tablespoons raisins
 
DIRECTIONS:
 
1.            Slice the apples very thinly – you might want to use a mandoline.
2.            Dip each apple slice briefly in lemon juice, which prevents the apples from turning brown.
3.            Remove cheesecake from spring form.
4.            Top cheesecake with thin apple slices and sprinkle raisins over the top.
VANILLA SAUCE
Ø            1/3 cup cashews
Ø            1/3 cup filtered water
Ø            2 tablespoons agave
Ø            2 tablespoons pure, non-alcoholic vanilla extract
Ø            ½ teaspoon cinnamon
Ø            ½ teaspoon nutmeg
DIRECTIONS:
1.            Blend all the ingredients in blender until completely smooth.
2.            Either pour mixture over cheesecake before serving or drizzle each slice separately, and serve.

Author: Robert Morgan, Certified Naturopath

Robert C Morgan - "Bobby" is the past Health Education Director at CHI. A certified Naturopath, Iridologist, Energy Practitioner, Colonic Therapist, Master Raw Live Food, Chef, Author, International Lecturer, Teacher, and Cancer "Survivor". Dr. Bobby is dedicated to continuing to carry out the work of Creative Health Institute, the vision of Dr. Ann Wigmore, and all of the souls who have dedicated their lives to love peace, and natural health. View all posts by Robert Morgan, Certified Naturopath