Raw Cheesecake

Cozinhar tem-se tornado uma verdadeira terapia para mim! Quando estou com a cabeça “cheia” refugio-me entre temperos e tachos!
Ontem à tarde, depois de ajudar o meu filhote a fazer os trabalhos de casa, o maridão levou-o para brincar a casa dum amigo e eu embrulhei-me com o Mascarpone!
Mascarpone é um tipo de queijo Italiano que é feito a partir de nata com gordura total, o que significa que fornece aquela energia extra que tanto precisamos!!

img_0414Normalmente procuro Mascarpone cru, pois é ainda melhor, contém vitaminas, minerais e enzimas digestivas que não conseguimos encontrar nos produtos lácteos pasteurizados. Desta forma pode ser incluído na dieta Paleo, com moderação e desde que tenhamos alguma tolerância a produtos lácteos, claro!

Depois de alguma pesquisa, e como estava numa de usar os meus 20% de gordices, resolvi fazer um Raw Cheesecake de Manteiga de Amendoim com cobertura de cajus caramelizados!
Vocês não têm noção…estava que querer e chorar por mais! Vou deixar a receita para usarem com precaução!!!! PS: Deixem-no no frigorífico.


Cooking has become a true therapy for me! When I’m with my head “full” I take refuge between spices and pans!
Yesterday afternoon, after helping my son to do his homework, my hubby took him to play the house of a friend and I wrapped myself with the Mascarpone!
Mascarpone is a type of Italian cheese that is made from cream with full fat, which means it provides that extra energy that we need so much !!


Usually I try raw Mascarpone, it is even better, it contains vitamins, minerals and digestive enzymes that couldn’t find in pasteurized dairy products. This way, it can be included in the Paleo diet, with moderation and if we have tolerance to dairy products, of course!
After some research, and as I was in the mood of using my 20% chubby, I decided to make a Raw Peanut Butter Cheesecake with caramelized cashews coverage!
You have no idea …everybody was wanting and crying for more! I’ll leave the recipe to use with caution !!!! PS: Leave it  in the fridge.



Base / Basis
100 Amêndoas raladas / Grated Almonds (g)
100 Côco ralado / Grated Coconut (g)
100 Goma de tapioca / Gum of tapioca (g)
100 Manteiga Ghee / Butter Ghee
Misturar tudo na Yammi até ficar uma massa 3" vel.3.
Espalhar e amassar numa forma.
Levar ao congelador por 10 min

Mix everything in a bowl until a dough.
Spread and knead in a form.
Lead to the freezer for 10 min.

Recheio / Filling
5 Folhas de gelatina transparente / Sheets of transparent gelatin
300 Queijo Mascarpone / Mascarpone Cheese (g)
3 Colheres de manteiga de amendoim / Peanut butter spoons

1 Pitada de sal rosa / Pinch of salt pink
1 Mel a gosto / Honey to taste
Derreter as folhas de gelatina em 3 colheres de água quente.
Misturar tudo no copo da Yammi 3" vel 3.
Colocar em cima da base.

Melt the gelatin in 3 tablespoons of hot water.
Mix everything in a bowl.
Place on top of the base.

100 Cajus / Cashews (g)
1 Mel a gosto / Honey to taste
Colocar os cajus numa frigideira.
Juntar mel e deixar caramelizar.
Picar (grosso).
Espalhar sobre o recheio.

Place cashews in a frying pan.
Add honey and let caramelize.
Mince (thick).
Spread over the filling.

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