Berry Layered Cheesecake

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Berry Layered Cheesecake
Dairy Free. Gluten Free. Vegan.

Looking back over old photos and reminiscing over the treats I used to make whilst procrastinating study inspired me to whip up a cashew cheesecake creation. Its delicious and perfect for satisfying that sweet tooth craving. Please note this recipe requires 2-4hours for soaking cashews and then 5+ hours for overall setting so if making for an event prepare the day before.

INGREDIENTS:

Base
1 cup of almonds

15 dates

1/4 cup caramelised buckwheat (optional)

1/4 cup coconut oil


Raspberry Layer

2/3 cup of raspberries

1 cup soaked cashews

1/4 cup of coconut oil

3 tbsp of maple syrup or rice malt syrup

2 drops of lemon essential oil

Pinch of salt

Blueberry Layer

2/3 cup of Blueberries

1 cup soaked cashews

1/4 cup of coconut oil

3 tbsp of maple syrup or rice malt syrup

2 drops of lemon essential oil

Pinch of salt

METHOD:


1. Soak cashews in a bowl of hot water for 2-4hours to soften them – this step is important as it will allow the cashews to become creamy when blended.

2. Blend base layer ingredients on medium until it has become well combined and a little sticky. Place the mixture into a loaf tin (the one I used was 22cm long by 9cm wide) It is preferable to use a silicon one as this will make it easier for you to get the cheesecake out once it has set however not essential, if you don’t have a silicon one I suggest you line the inside of the tray with baking paper so its easier to remove it once its set. You could also use a silicon muffin tray to make individual “cheesecakes”.

3.Once appropriately blended to resemble a cookie dough like consistency press the mixture down firmly into the tray until it is well combined and stuck together. If it is still fairly crumbly, return to the blend and continue to blend until the mixture comes together. Once you have pressed the base layer into the bottom of whatever tin you are using place in the freezer for 30mins to allow it to firm up a bit.

4. If using frozen berries take the raspberries and blueberries out of the freezer and allow to raw out. Keep raspberries and blueberries in seperate containers as they will form 2 seperate layers.

5. Heat the coconut oil so that it becomes liquid and place all of the raspberry layer ingredients in the blender, and blend until smooth. It may take awhile to get the desired consistency but keep the blender on low to medium speed and allow it to do its thing. You are after a very thick smoothie like consistency, if required you can add 1 tbsp of water to allow the mixture to continue to blend as required. Once the consistency has been achieved take the base layer out of the freezer and pour the raspberry mixture on top, smooth it down with your spoon or knife and place back in the freezer for 1-2hour to allow the raspberry mixture gain some firmness.

6. Repeat the process above with the blueberry mixture ensuring that the raspberry layer is firm enough to hold the blueberry layer on top of it without the two combining. Smooth out the blueberry mixture and place back into the freezer for approx. 4hours – I usually leave mine overnight before cutting.

7. Once the “cheesecake” is set – pop out of the tray and cut as desired. In order to keep the desired consistency store in the freezer until ready to serve, or at least in the fridge. Enjoy!

ENJOY!

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