A basic cheesecake recipe so easy for the at home cook. This is a cheese cake recipe with no baking required!
Ingreadient:
- 160g raw almonds
- 15 medjool dates, pitted
- 45g rolled oats
- 1 teaspoon lemon zest
- 2 tablespoons coconut oil
- 400g raw cashews
- 220g blueberries (fresh or frozen, frozen will make the colour deeper)
- 1/4 teaspoon salt
- 1 teaspoon vanilla bean paste or pure extract
- 3 tablespoons lemon juice
- 125mL maple syrup
- 60ml Vitasoy Ricemilk Original
- 160ml coconut oil
- Chia seeds, to garnish (optional)
Direction:
- Line a 20cm round cake tin with baking paper and set aside
- Put the almonds into a food processor and blitz until very finely chopped. Add the lemon zest, dates, oats and coconut oil and pulse for a minute or two until the mixture sticks together when pinched between two fingers. Press the mixture evenly into the cake tin using a small glass on its side to flatten as firmly as possible
- Place the cashews into a large bowl and cover with lots of cold tap water. Soak overnight (or at least 4 hours), then drain and set aside.
- Wash the food processor bowl and add the drained cashews. Blitz until very finely cut, almost a smooth paste, then add the blueberries, salt, vanilla, lemon juice and maple syrup.
- Process again until incorporated then drizzle in the Vitasoy Ricemilk through the chute, then the coconut oil and blend until well mixed
- Pour into the cake tin and sprinkle with chia seeds, if using. Place into the fridge for 4 hours until thoroughly chilled, then into the freezer for 1 hour until partially frozen. You can serve it without being frozen, but the texture will be very soft and pudding-like
