Cheesecake
This cake has it all! It’s my favorite when I’m craving something tangy, savory, and sweet. What’s more: this cake looks fantastic too. It really steals the show, especially when you tell your guests that they can enjoy it guilt-free. If there are leftover, you can store the cake in the freezer for the next party.
Tip: you need a nice strong blender if you want finely ground nuts. If yours isn’t tough enough, be sure to chop the nuts before pitting them in the blender. Is the mixture sticking to the sides of the blender jar? Stop the blender every so often to scrape down the sides using a spatula.
60 minutes
Portion
12 servings
Shelf life
Up to 5 days in the fridge or up to 5 months in the freezer
Supplies
blender
springform pan (10”, or 24cm, in diameter)
Ingredients
Filling
4 cups (600 g) raw cashews
1 cup (240 g) coconut oil, plus extra for greasing
2/3 cup (160ml) lemon juice
¾ cup (180ml) agave syrup
½ cup (120 ml) water
pinch of sea salt
2 teaspoons pure vanilla extract
Crust
2 cups (300g) almonds
2 cups (300g) dates, pitted
Topping
4 tablespoons (60g) cherry jam, no sugar added
To make the filling, soak the raw cashews in water to cover for at least an hour. Drain.
Meanwhile, make the crust by pulverizing the almonds and dates in a blender until finely ground. Grease the springform pan with a bit of coconut oil and press the almond-date mixture into the bottom, covering the entire surface. Clean out the blender.
Combine the drained cashews with the other filling ingredients in the blender. Blend until creamy, then pour the filling over the crust. Put the cake in the freezer overnight and then thaw for about 3 hours in the fridge the next day. Spoon the cherry jam on top of the cake and it’s ready to be served and enjoyed thoroughly!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!
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