Best Cheesecake Ever?

Written by Jason Ferruggia Topics: Nutrition


If we throw everything else out the window I am, at heart, a fat kid who loves cake.  And pie. And pudding. And ice cream. Etc. Etc. Etc.

My mom always tells stories about how as an infant my head would shake in anticipation as the spoon neared my mouth. I was fiendin for that good grub from day one.

Growing up I’d always put away at least two plates of food for dinner and then pile on the dessert.My mom never let us drink soda or eat junk food and always cooked a homemade meal every night. I would chow my chubby ass down on whatever was in front of me then I’d sneak in a sleeve of cookies or a couple extra servings of whatever homemade dessert Betty (O’Donnell/Ferruggia, not Crocker) had whipped up.

That’s why I looked like a young Danny DeVito by the time 6th grade hit. My short pudgy years progressed into skinny fat guy years as I grew a foot and cleaned up my diet a bit when I started reading Flex Magazine and articles about Arnold.

I still kept my sweet tooth, however. That never went away.  Even nowadays on a cheat day I could easily put away a few pints of coconut milk ice cream and a tray of brownies.

But these days I always opt for much healthier dessert options. And luckily for me Jen is a great cook and always has something special prepared for our weekly Sunday cheat meals during football season. On top of that we almost always watch the games with my good friend, Michael DeSanti. Today I’m going to share an awesome cheesecake recipe Mike came up with that may just be one of my favorite desserts ever.

I ABSOLUTELY LOVE cheesecake. But I hate dairy. And I like to try to eat as many raw foods as possible. I believe everyone could benefit from more raw foods in their diet as well. Just eating a steak or a chicken breast alone isn’t always the healthiest option. You should always be adding live salads, vegetables and fruits whenever possible.  And learning new ways to make raw foods more exciting. Eating live foods provides ample energy and helps you digest your cooked food more efficiently as well.

This cheesecake, from our soon to be released recipe guide,  has no dairy and it’s RAW! You won’t believe something this healthy can taste this good. There are literally no unhealthy ingredients included. You’ll believe it when you taste it.

Raw Pineapple Cheesecake

Crust
1.5 cups of raw unsalted almonds
6 dates, pitted
¼ teaspoon vanilla extract
Pinch of sea salt

Filling
1 cup raw unsalted cashews
2 cups fresh pineapple
½ cup coconut oil
½ cup of raw honey
1 lemon, freshly squeezed
1 teaspoon vanilla extract
Pinch of sea salt

Combine the crust ingredients in a food processor and blend with an S-blade until the crust clumps together on the sides.  Pour crust ingredients into a 9” pie plate and flatten out from the center to the sides.  Put aside.  Combine all the filling ingredients in a blender and blend until pourable.  Pour filling into pie plate over crust and let sit in the fridge for 1.5 hours – 2 hours or until filling hardens.  Serve cold.

Give it a try on your next cheat day or meal and let us know what you think.

Thoughts on this article? Tweet me or join the discussion in the members area.