Matt messaged me from Louisville earlier today, and said that he would eat raw with me for a few days after his return on Friday! That means that "raw week" is getting extended for a little while, which is great--I still have a fridge full of greens from the CSA basket last weekend, and we'll be getting another one on Saturday...thus, we will be having many, many salads.
Today's food was a lot of repeats--green smoothie for breakfast, a little raw pizza for lunch, a huge salad for dinner. A friend of mine came over to work on a puzzle , and right as we were finishing putting together the outer edges, we thought it was time to have some RAW CHEESECAKE! I made this using Isa's recipe, with substitutions where necessary (as you can see, I used blueberries, not strawberries), and it came out wonderfully. As my (omni) friend said, "I think I like this better than regular cheesecake."
I made half the recipe, and because I don't actually own a springform pan, I made it in three ramekins, which I lined with parchment paper so I could lift the cheesecake out once it set. It worked wonderfully, and my friend and I split one of the three--see, it almost looks like it's a regular piece of cake.
You may be seeing more pictures of this, perhaps a little more decorated and frilled. Although, I have to say, this raw cheesecake stands up quite well on its own. (Click on the photo to enlarge the picture to all its mouth-watering goodness!)
I froze one of them, so will also be reporting how this little treat withstands freezing.*
*And the cheesecake was every bit as good after freezing. I thawed it for about an hour in the fridge, and then some more minutes on the counter. I'll have to make it again sometime, maybe with different berries.