Cheesecake has always been my biggest weakness. The best one I’ve ever had was in Egypt. It was extra creamy and smooth, had a nutty base, and was topped with all these gorgeous juicy berries. Here is my favourite recipe for a classic vegan cheesecake. It always works and is insanely creamy and delicious! Make sure to save this recipe for later.👌🏻
Ingredients
Base:
1 ½ cups of almonds (roasted)
½ cup of nut butter (I used ¼ cup Everything butter @fixandfogg and ¼ cup almond butter @fixandfogg)
½ cup dates
½ tsp cinnamon
Big pinch of salt
Cashew cheesecake:
2 cups of raw cashews (soaked in boiling water for 1h)
1 can of well-chilled coconut cream (only the thick part)
¼ cup of maple syrup
2 Tbsp lemon juice
1 Tbsp vanilla essence
¼ cup of coconut oil
1/8 tsp salt
Topping of your choice.
I used homemade berry compote and fresh berries: strawberries, raspberries, and cherries.
Garnish: sliced almonds.
Instructions
Place the cashews in a medium bowl and pour boiling hot water until fully covered. Soak for 1h.
Dry toast the almonds and let them cool.
Once all the ingredients are ready to be used, in a food processor, place roasted almonds, nut butter, salt, cinnamon, dates. Process until it’s all combined and sticky – see the video.
Place the base on the bottom of the cake tin, spread evenly and press with your hands. Place in the fridge to let it set.
In a blender, place cashews, coconut cream, lemon juice, maple syrup, vanilla essence, coconut oil and salt. Blend until smooth.
Remove the cake tin from the fridge. Pour the cashew cheese over the base and spread evenly. Place the tin in the freezer for 1+ hours.
Remove from the freezer 15-20 minutes before serving.
Spread ½ cup of berry compote and fresh berries/ or other favourite topping.
Serve and enjoy! 💚
Notes:
• I used a 23cm springform cake tin.
• Make sure the coconut cream is well chilled.
