Raw blueberry cheesecake

Raw blueberry cheesecake
Ingredients (diameter 18-20)
For the crust
3 cups of cashew nuts
2 tbs agave syrup
4 dates
4 tbs coconut oil
For the cheesecake
2 cups of cashew nuts (soak and strain for 6 hours beforehand)
12 tbs agave syrup
8 tbs lemon juice
8 tbs coconut oil
1 vanilla bean
Pinch of salt
For the topping
Edible blue flowers
Crust: crush all crust ingredients, except the agave syrup, in a food processor until they form fine crumbs. Pour the agave syrup into the mix and blend until obtaining a sticky mixture.
Put the mixture into a 18 cm pan and press it evenly into the bottom and the edge. To press the crust into the pas start with your hands and finish with a spoon. Put the crust into the freezer while you are preparing the cheesecake.
Cheesecake: process the ingredients into a smooth mixture using a food processer.
Pour the batter over the cooled crust and spread it into an even layer against the sides of the pan. Make sure the upper ends of the crust are still visible so that the edge of the cake is higher than the cheesecake itself.
Add fresh blueberry and freeze for 6 hours.
Before serving, sprinkle with edible blue flowers.
blueberry cheesecake
blueberry cheesecake
blueberry cheesecake
Davide Campagna
Silvia Pozzati as Photographer

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