Blueberryrawcheesecake
This delicious cheesecake is made with a vegan crust and is bursting with antioxidants from the blueberries. You will need to soak the cashew nuts the day before you wish to make this. Serves 12 – 14 Preparation: 60 mins; soaking time – 8 hours or preferably overnight
INGREDIENTS For the topping
240g blueberries plus more for decoration 4 tsp agave nectar 2 tsp lemon juice 6 tsp chia seeds
For the crust:
100g macadamia nuts 150g blanched almonds 50g desiccated coconut 200g dates (pre-soak if hard) 3 tsp lemon juice 1 pinch sea salt
For the cheesecake filling:
250g cashews 60ml coconut oil 60ml agave nectar, maple syrup or honey 2 tsp custard powder 5 tsp lemon juice 100g blueberries
METHOD
Cover the cashews with cold water and soak overnight or for at least 8 hours.
Line the base and sides of a 20cm non-stick springform tin with baking parchment.
For the topping, blend the blueberries in a food processor until smooth. Sieve over a bowl to remove the skin and seeds. Add agave nectar, lemon juice, and chia seeds. Mix together then refrigerate for 2 hours.
For the crust, pulse the whole nuts and coconut in a food processor until a chunky, sandy consistency. Tip into a bowl.
Blend the dates, lemon and salt in the food processor until smooth, add the nut mixture, and blend again to form a ball, then place it into the prepared tin, press down firmly and freeze .
Blend all the cheesecake filling ingredients (except the blueberries) in the food processor for 5 minutes until completely smooth (scraping down the sides occasionally).
Remove the crust after 10 minutes from the freezer.
Pour about half the filling mixture onto the crust and smooth with a spatula, then place back in the freezer.
Add the blueberries to the remaining filling and blend until smooth, then pour on top of the first layer of filling.
Freeze until solid — about two hours, then smooth over the topping. The chia seeds will have started to congeal together, so loosen them slightly with a spoon, then smooth them over the cheesecake, decorate with blueberries and refrigerate for one hour to set.
When ready to serve release the cake from the tin.
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