BEST RASPBERRY CHEESECAKE RECIPE RECIPES

Steps:

• Make the crust: Pulse oats, almonds, and coconut flakes in a food processor until fine crumbs form. Transfer to a medium bowl and fold in maple syrup, salt, and almond butter. 
• Grease the bottom of a 8" or 9” spring form pan with coconut oil and press crust evenly into bottom of pan. 
• Make the filling: In a small saucepan over medium heat, mix coconut milk and ¾ cup sugar and heat just until sugar is dissolved. Let cool.
• In a high-powered blender, blend soaked cashews, cooled coconut milk mixture, coconut oil, and vanilla until thick and smooth. Blend in vegan cream cheese.
• Pour filling mixture into crust and chill in freezer for at least 3 hours and up to overnight.
• Make the fruit topping: Bring 2 cups raspberries and remaining 1/2 cup sugar to a low boil over medium heat and continue to simmer until sauce is slightly thickened, about 8 to 10 minutes. Let cool, then fold in remaining 1 cup berries.
• Assemble the cake: Remove cheesecake from springform pan and let thaw at room temperature 1 hour before spooning raspberry topping all over top of cake.

Steps:

• Preheat oven to 325º and grease an 8" or 9" springform pan with cooking spray. Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, sugar, and cocoa powder. Press mixture into prepared pan.
• Make cheesecake: In a large bowl using a hand mixer, beat cream cheese and sugar until completely smooth and fluffy. Add cornstarch, then add eggs. Add rum, coffee and vanilla.
• Pour 1/2 batter into springform pan, add a layer of ladyfingers, and top with the rest of the cheesecake mixture and bake until center of cheesecake is only slightly jiggly, 1 hour 20 minutes to 1 hour 30 minutes. Turn oven of and let cheesecake cool in oven, 1 hour, then refrigerate until completely cool, 4 hours or up to overnight. (If you'd like to use a water bath, tightly wrap outside of springform pan with two layers of aluminum foil. Transfer to a deep roasting pan and pour in enough boiling water to reach halfway up the cheesecake pan. Bake as directed).
• When ready to serve, dust with cocoa powder, pipe dollops of whipped topping, and sprinkle with chocolate shavings. Serve.