Raw Concord Grape Lemon Cheesecake

I came across concord grapes in the produce section last week, and I had to buy a 2 lb bag.  I am not a big grape person when it comes to regular grapes, but concord grapes are a different story.  They are so jammy and delicious tasting, filled with flavor and they remind me of classic grape jam I used to enjoy as a child (but better without all the sugar).

I made 3 different recipes with them last weekend, the first of which was a raw cheesecake.  I have honestly always wanted to use them in a raw cheesecake, but I had to wait until this year because last year I could not find any.

I paired them with lemon, because I thought their sweetness would pair well with the tartness of the lemon, and it would make for a lovely cake with the purple hued grape.  Although I thought of making a single filling cheesecake and mixing the two flavors to create a uniform batter, I decided that this cake needed two colors.  Not only the filling, but I added in a concord grape jam swirled in as well for another layer of flavor.

It was simply heavenly and delicious!  I feel so blessed to have gotten my hands on concord grapes this year, I hope I do next year too!


Raw Concord Grape Lemon Cheesecake
Makes one 6 inch cake

1/2 cup sprouted buckwheat, dried in the dehydrator (or additional coconut or pistachios)

1 cup dried finely shredded coconut

1/8 teaspoon sea salt
1/4 cup soft medjool dates, pitted and chopped
1/4 cup raisins
4 cups young coconut meat
1/4 cup coconut water
1/4 cup lemon juice
1 Tbsp lemon zest
1/2 cup raw coconut nectar or your choice of raw liquid sweetener
1/2 teaspoon sea salt
1 Tbsp pure vanilla extract and seeds from half a vanilla bean
1/4 cup plus 2 Tbsp raw coconut butter (warmed to liquid)
1/4 cup raw coconut oil (warmed to liquid)

1/2 cup concord grapes
2 Tbsp coconut butter

Grape Jam:
1/2 cup concord grapes
1/3 cup raisins
1 Tbsp coconut nectar

For the top of the cake:
fresh concord grapes

Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process buckwheat, coconut and sea salt in a food processor until the nuts are fine crumbs, then add the dates and raisins nd process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
To make the filling, in a food processor combine coconut, coconut water, lemon juice and zest, coconut nectar, sea salt vanilla and blend until smooth and creamy. With the processor running, add the coconut oil, and process for a minute until blended. Remove the filling from the food processor and divide into 2 bowls. Place one back into the food processor and add the grapes and additional Tbsp coconut butter (because this batter will be a little more runny from the grapes).  Blend until smooth then remove from the processor and Press through a fine meshed strainer to remove the seed and set aside.
For the jam, combine the ingredients and puree until smooth, then press through a fine meshed strainer.  Set aside.
To assemble cheesecake, pour the lemon filling over the crust then drop some of the jam by the tspful over it.  Pour the grape filling over that, then drop more jam by the tspful over that.  Then swirl with a knife starting at the outside of the circle and working your way in in a spiral fashion. Place the cheesecake in the freezer to firm up for about 4 hours until set before unmolding.

Garnish the cake with fresh grapes and serve! Store leftover cake in the fridge.

Print Friendly, PDF & Email
(Visited 722 times, 1 visits today)

Discover more from Fragrant Vanilla Cake

Subscribe now to keep reading and get access to the full archive.

Continue reading