Pear Cheesecake New York Style

Pear Cheesecake

Frosting Ingredients:
1 1/2 cups soaked raw cashews
2 cups Thai young coconut meat
½ cups organic agave
1 tsp. vanilla extract
1 tsp. cinnamon powder
1/8 tsp. pink Himalayan sea salt
30 drops of Pear Medicine Flower extract
1 cup melted coconut oil
2 tbsp. lecithin powder

Preparation:
Soak the cashews 2 to 4 hours prior to making the recipe.
Grind the lecithin in a coffee grinder until it turns to powder and set aside

Directions:
Rinse and strain the cashews. Place them into a high speed blender adding coconut meat, Agave, vanilla, cinnamon, salt, pear extract, and melted coconut oil. Turn on high and blend until creamy smooth. Add the lecithin and blend in until evenly distributed. Do not over blend it. Remove from the blender, place into an air tight container and refrigerate overnight to set.

Makes 3 1/2 cups.

Crust Ingredients:
1 cup coconut flour
2 cups shredded unsweetened coconut
4 tbsp. melted coconut oil
1 cup pitted medium sized dates
½ cup ground flaxseed
1 tbsp. cinnamon
1/8 tsp Himalayan sea salt
2 tbsp. filtered water
¼ cup filtered water

Directions:
Place coconut flour and shredded coconut into a large bowl. Hand mix and set aside.Place the dates and ¼ cup filtered water into a high speed blender. Blend until creamy smooth. Remove from the blender and place it into the bowl with the flour. Mix by hand until evenly incorporated. Add the coconut oil, ground flaxseed, cinnamon, salt, and remaining water to the mixture. Mix until evenly distributed.
Take a 91/2” round tart pan with a removable bottom and coat the inside of the pan with coconut oil. Press the crust mixture into the pan. Press it evenly over the bottom and around the sides of the pan. Use your fingers to make sure it is evenly done. Cover the pan with tin foil and refrigerate while preparing the filling.

Filling Ingredients:
1 ½ cups soaked cashews
2 cups Thai young coconut meat
¼ tsp. vanilla extract
¼ cups melted coconut oil
2 cups peeled and diced pears
1/8 tsp Himalayan sea salt
¼ tsp lemon juice
½ cup agave
30 drops Pear Medicine Flower extract
2 tbsp. ground lecithin

Directions:
Rinse and drain the cashews. Place them in a high speed blender with the coconut meat, vanilla extract, agave, pear extract, salt, lemon juice, and melted coconut oil. Blend until creamy smooth. Grind the lecithin in a coffee grinder until powdered. Add the powder into the blender with the mixture at the last minute making sure that it is blended in evenly. Do not over blend. Remove the filling from the blender and place into a bowl. Add the pears to the mixture and hand mix them in. Remove the crust from the refrigerator and fill it with the filling mixture. Spread evenly. Cover with tin foil and place into the freezer for 1 hour.

Take the frosting out of the refrigerator and let it sit on the counter to soften for 40 to 60 minutes. Remove the tart from the refrigerator. In order to remove the tart from the pan, take a small knife and separate the crust from the sides of the pan. Leave the bottom of the pan under the tart and remove the side of the pan only. After removing the side of the pan, remove the bottom by taking a thin knife and separating the bottom from the crust very carefully. Then take a cake spatula and pick up the cheesecake. Place the cheesecake on a decorative plate Take a pastry bag with a 1M tip. Fill the bag half way with frosting. Keep refilling as needed during the decorating process. Make big florets all along the outside edge of the tart. Add a row inside the first row all the way around. Keep repeating the procedure until you have completed 5 rows. Make a tall rose in the center of the tart. Place mint leaves around the outside of the rose. Place the larger leaves around the bottom and the smaller ones toward the top. Refer to the photo for completing the center piece.

Keep the tart covered when storing in the refrigerator. Will last 3 to 5 days.

Can be frozen for 3 to 4 weeks.