Blueberry Cheesecake

Blueberry Cheesecake

Rich and indulgent, this creamy and delicious cheesecake is absolutely perfect. The heavenly combination of blueberry and cashew is to die for and will certainly impress friends and family.

INGREDIENTS

Crust

  • 1 cup almonds flakes
  • 1/2 cup walnuts
  • 6 dates pitted

Filling

  • 150g blueberries
  • 2 cups cashew soaked overnight
  • 16 dates pitted
  • 1/2 cup coconut oil melted
  • 1/4 cup lemon juice
  • 1 tsp vanilla extract
  • 1/2 cup almond milk

Glaze

  • 150g blueberries
  • 4 tbsp light brown sugar
  • 4 tbsp water
  • 1 tbsp corn flour

METHOD

Crust

  1. On food processor mix the crust ingredient and spread it pressing with your fingers on a greased 8 inches round spring form baking tray.
  2. If you plan to take the cheesecake from the baking tray lay at the bottom a greased baking sheet.

Filling

  1. Drain the cashew and beat on the food processor for about 4 minutes.
  2. If your coconut oil is not liquid, heat it on the microwave for one minute.
  3. Add the rest of the filling ingredients to the food processor, one at a time and beat for about 10 minutes. Only stop when all the ingredients are well mixed together into a thick cream.
  4. Pour the mixture on top of the crust and spread as evenly as you can, take it for the freezer for 1 hour.

Glaze

  1. Add the blueberries and sugar to a sauce pan on a low fire.
  2. Mix the corn flour with the water and add it to the pan.
  3. Stir until almost boiling point.
  4. Pass the liquid through a sieve and cook a bit more until it thickens.
  5. Spread it on top of the filling and take it to the fridge overnight.

Enjoy!!

 

1 Comment

  1. Emma · October 28, 2013 Reply

    This is so so pretty! I’m a huge fan of raw cheesecake.

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