Contact us: 082 3757260

Recipes on Pinterest

You are here:

April08

Cherry Cheesecake

Cherry Cheesecake

Total time: 3 hours to soak nuts, 25 minutes preparation, 4 hours freezing

Serves: 16 slices

Ingredients:
For the base:
4 cups almond meal
5 tablespoons maple syrup (or raw honey)
Dash of salt

For the cheesecake filling:
1/4 cup lemon juice (approx 1 large lemons)
1 1/2 cups cashews, soaked in water for 3 hours
1/4 cup plus 2 tablespoons maple syrup (or raw honey)
1/4 cup plus 2 tablespoons cup coconut oil
1/2 tablespoon pure vanilla extract
Pinch salt

For the cherry cheesecake filling (top layer):
2 cups pitted cherries
1/4 cup lemon juice (approx 1 large lemons)
1 1/2 cups cashews, soaked in water for 3 hours
1/4 cup plus 2 tablespoons maple syrup (or raw honey)
1/4 cup plus 2 tablespoons cup coconut oil
1/2 tablespoon pure vanilla extract
Pinch salt

Action:
1. Make the base. In a bowl, combine the almond meal, maple syrup and salt. The mixture should be dry, but moist enough to hold together. If the mixture is not sticking together add a little water. Turn the base mixture into a deep pie dish (2 1/2 quarts) and press evenly to cover the bottom and sides of dish. Set aside.
2. Make the cheesecake filling, put all the ingredients in a powerful blender and blend filling is very smooth and light in texture. There should be no chunks at all. Pour the filling into prepared crust. Set in the freezer and then make the cheery cheesecake layer.
3. Make the cherry cheesecake filling, put all the ingredients in a powerful blender and blend filling is very smooth and light in texture. Pour on top of the first layer! Garnish the top with chopped cherries if you like!
4. Freeze for 4 hours. Once set, cut into slices and serve. Keep in the fridge or freezer!

Tips:
1. You can make it without soaking the nuts, but soaking makes it creamier and easier to blend.
2. The cheesecake is ready to eat as soon as you make it, it will be soft and lush once blending is finished, you can always eat it right away, but setting it in the freezer allows it to get hard.
3. You can store this in your freezer for 8 weeks or fridge for 4 weeks – if it lasts that long!
4. You could use walnuts or macadamia nuts as the base for a crunchier texture.
5. To make a smaller cheesecake halve the recipe.
6. You can also make mini cheesecakes.

  • Posted by gillian
  • 1 Tags
  • 0 Comments

TAGS

CATEGORIES Dessert

COMMENTS