Raspberry Cheesecake

Raspberry Cheesecake

Raspberry Cheesecake

Ingredients

Crust

12 Medjool pitted Dates

1 1/2 Cup Chopped mecademia nuts soaked overnight

1/2 Cup unsweetened shredded coconut

1 Teaspoon Cinnamon

Filling

1 1/2 cups Raw cashews soaked uncovered for 1 hourL

1/4 cup Lemon juice

1/3 cup coconut oil meltedC

1/2 cup coconut milk M

1/2cup Maple Syrup

 300 grams frozen / fresh Raspberries or Strawberries

Instructions

  1. Lightly greased a spring form cake tin, set aside.
  2. Place macadamias, coconut, cinnamon and dates in a food processor, blend until a loose dough forms – it should stick together when you squeeze a bit between your fingers. If it’s too dry, add a few more dates through the spout while processing. Note if you get caught and the mixture is a little wet, just add some a few more dry nuts.
  3. Add the crust mixture to the cake tin and press with fingers. To pack it down, use a small glass or the back of a spoon to compact it, place a piece of baking paper between your presser and the crust to avoid any part coming back up.
  4. Set in freezer to firm up.
  5. Blend the raspberries or strawberries in the food processor until smooth. Pass the puree through a fine sieve and discard the seeds. Set aside.
  6. Add all of the remaining ingredients to a blender and mix until very smooth, add the raspberry or strawberry puree.
  7. Pour mixture on top of the prepared based, tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard – about 4-6 hours.
  8. Once set, remove by tugging on the tabs or loosening them with a butter knife.
  9. Decorate with fresh berries and sprinkles of coconut sugar.

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