Blackberry Cashew and Date CheesecakeCourse: Sweet TreatsDifficulty: Easy
This is such an unusual and totally delicious cheesecake as the base tastes like those healthy powerballs.
- For the Base
200g dates pitted
1 tsp coconut oil
A pinch of salt
- For the Filling
250g cashews raw
40 ml pure cane of maple syrup (organic)
60ml coconut oil
50ml oat milk or any plant-based milk
Half a lemon juiced
- For the Topping
20ml pure cane of maple syrup (organic)
1 lemon zested
- Pre-heat the oven to 200℃ (180℃ fan) or gas mark 6, and then line the base of a 20cm springform tin with baking parchment.
- While the oven is coming to temperature, use boiling water to soak the cashews and dates in separate bowls – this should take about 20 minutes.
- As soon as the oven’s warm enough, scatter the almonds onto a baking tray and roast them for ten minutes before setting them to one side to cool.
- Drain the dates and blitz them in a food processor with the almonds, salt and coconut oil until they form a dough-like consistency. Scoop it out and press the mixture firmly into the lined tin as your cheesecake base and then pop it into the fridge to firm up while you make a start on the filling.
- Next, drain the cashews and use a blender to mix them together with the rest of the filling ingredients – use the highest speed because you’re looking for a smooth,spreadable consistency. Dollop the blackberry mixture onto the chilled base, spreading it evenly, and then take it back to the fridge to set for 2 hours.
- Now to make the topping. Using your blender once more,o let it crush the blackberries and whip up the maple syrup for you in one go, before carefully drizzling it over the chilled cheesecake and leaving that to set too. If you’re in a hurry, place it in the freezer for at least 30 minutes, only releasing it from the tin when it feels firm.
- Top with the lemon zest and an extra drizzle of syrup then you’re ready to slice and serve.
- Serve with some creme fraiche.