Raw Citrus Poppyseed Cheesecake

Use your Blendtec Blender.

Fragrant Vanilla Cake adapted the recipe from This Rawsome Vegan Life)

Makes one 6 inch cake

Crust:

1/2 cup almonds

1/8 teaspoon sea salt
3 soft medjool dates, pitted and chopped

Filling:
1 1/2 cups cashews (preferably soaked overnight) 

1/4 cup lemon juice

1 Tbsp lime juice

1 Tbsp orange juice

1/2 Tbsp organic orange zest

1 Tbsp organic lemon zest

1/2 Tbsp organic lime zest

1/3 cup agave nectar

1/4 cup plus 2 Tbsp coconut oil (warmed to liquid)

1/2 teaspoon sea salt

2 teaspoons pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping) 

1 1/2 Tbsp black poppyseeds

Cream Topping:
1/2 cup raw cashew pieces (preferably soaked overnight)
1/2 cup water
3/4 cup fresh young coconut meat
2 tablespoons agave syrup
1/2 teaspoon vanilla and seeds of half a vanilla bean (the other half of the one you used for the filling)
1/4 cup coconut oil (warmed to liquid)

Spray a six inch spring form pan with coconut oil spray (or other oil spray) and set aside.
To prepare the crust, process almonds and sea salt in a food processor until the almonds are fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers. Firmly press crust into the bottom of prepared pan. Set aside.

To make filling, drain cashews and combine all ingredients (except poppyseeds) in a food processor and blend until smooth and creamy. Stir in poppyseeds and pour over crust in pan and set in the freezer or fridge until it is set, 4 hours or overnight.

To make topping, drain cashews and blend all ingredients until smooth in a food processor, and set in the freezer about 30 minutes until a frosting consistency.  Place in a pastry bag and pipe decoratively on top of and around the cheesecake.