Okay, so this must be cheesecake week! My daughter and I made four different cheesecakes on Sunday, and another 3 cheesecakes on Monday…and this one was my favourite 🙂 (The strawberry one was pretty much equal favourite, we’ll put that up soon too.) These “cheesecakes” actually have no cheese, or dairy, they are made with soaked organic cashew nuts and coconut cream and other good ingredients.
I looked up the benefits of soaking the nuts, so apart from making them easier to blend, it actually makes them easier to digest and easier to absorb the good nutrients from. Always throw away the soaking water, it contains the things we want to get rid of (if you want to look into this a bit closer Google it. I looked up http://healthyblenderrecipes.com/info/soaking_grains_nuts_seeds which was very informative, and suggests 2-4 hours is the optimum time for soaking cashews in warm water.)
Equipment: I use a food processor for the base, and a blender for the filling.
Remember to soak your cashews at least 2 hours before you want to make this. It is quick and easy to make! Great for kids…
Tbsp = Tablespoon 15ml, tsp = teaspoon 5ml, cup = 250ml
- 1 cup or 150g organic almonds
- 1 cup or 140g pitted dates (check each date for stones)
– if they’re too hard for your processor then soak briefly in boiling water, then drain thoroughly
- ½ cup or 45g organic desiccated coconut
- 2½ Tbsp or 20g organic carob powder
- ¼ tsp vanilla powder
- ¼ tsp organic sea salt
- 2 Tbsp or 24g organic virgin coconut oil
- 1½ Tbsp water (you probably won’t need this if you soaked your dates in water)
- 2 cups or 250g organic whole cashews – soaked (2-4 hrs in warm water) and drained
- 1/3 cup or 85g organic lemon juice, freshly squeezed (approx.2 large lemons)
- 206ml or 195g coconut cream
- ½ cup + 1 Tbsp or 190g organic agave syrup
- 3 Tbsp or 57g organic peanut butter
- ¼ tsp organic sea salt
- 1/3 cup or 60g cocoa butter, melted*
- ¼ cup or 40g virgin organic coconut oil, melted*
- 2 Tbsp or 30g organic peanut butter
- 1 Tbsp or 12g virgin organic coconut oil
- 1 Tbsp or 18g organic agave syrup
*Melt oils by placing in a small metal bowl, which is sitting in a larger bowl of boiling/hot water.
- Base – line 20cm spring form round tin with baking paper. (If you don’t have a spring-form tin place 2 layers of plastic wrap in a regular tin, up the sides, and hanging over so you have handles to remove the cake with).
Place all the base ingredients in your food processor. Process until the nuts are in very small pieces but larger than breadcrumbs. This may take a while. Spread evenly over the base of your tin, then press in. Don’t go up sides. Refrigerate (or freeze) while making filling.
- Use a blender (works better than a food processor). Place in the blender jug: cashews, lemon juice, coconut cream, agave, peanut butter and salt. Start blending. Then pour in the melted oils and blend immediately (so the oils have no chance to harden). Continue blending until all the filling is completely smooth – this may take several minutes. Taste a few times until there are no gritty bits
- Pour over your base, tap tin on bench a few times to settle the top.
- Place all topping ingredients in a metal bowl sitting in a larger bowl of boiling/hot water. Stir until the coconut oil is melted and the three ingredients are well combined and of a pouring consistency.
- Starting in the centre, make a swirl of the topping, quite thickly, using it all up. Now using a toothpick or something similar, make a star shape dragging it from the centre outwards all the way round in a circle.
- Refrigerate until set (minimum 6 hours). (You can also freeze, however this cheesecake is firm at fridge temperature. If you freeze it, remove from freezer one hour before serving.)