Caramel Cheesecake Recipe
This ultra-creamy cheesecake is very much like the real deal you won’t believe in, and it’s too simple to make!
Prep Time: 45 mins
Yield: 12
INGREDIENTS
For the Crust:
1 cup (150g) of Macadamia Nuts
1/2 cup (88g) of Pitted Medjool Dates (Packed)
1 cup (80g) of Dried Desiccated Coconut
For the Cheesecake Filling:
3 cups (450g) of Raw Cashews (soaked overnight, drained, and rinsed)
3/4 cup (180ml) of Water
3/4 cup (180ml) of Maple Syrup
1/2 cup (120ml) of Coconut Oil (Melted)
1/4 cup (60ml) of Fresh Squeezed Lemon Juice
1 tsp of Vanilla Extract
Optional ( or any caramel sauce you prefer.)
For the Caramel Fudge Sauce:
1/2 cup (120ml) of Coconut Butter (Melted)
1/2 cup (120ml)of Maple Syrup
1 tsp of Vanilla Extract
1/2 tsp of Sea Salt
INSTRUCTIONS
1. With non-stick spray, spray an 8 inch round springform pan as well as line the bottom with parchment paper. Just set aside.
2. Add to the food processor the macadamia nuts, pitted dates, and dried desiccated coconut and process till it starts forming into a sticky dough. It’s going to begin crumbly, continue till it begins to clump in sticky clumps together.
3. Move and smooth it down into a pie crust in the springform pan. Press it down into a neat flat layer using the back of a spoon. To set, place in the freezer.
4. Take your cashew nuts that have been soaked and rinsed and put them in the blender jug. Add the water, maple syrup, melted coconut oil, lemon juice, and vanilla extract to the mixture, and mix till very smooth.
5. As this is a lot of volumes to mix up, stop and give your blender a break as necessary. Pour this over the macadamia crust and smooth it with a spoon on its back. Return to the freezer to be fully set for around 5 hours.
6. Remove it from the springform pan when the cheesecake is fully set and placed it on a cake stand to make your topping.
7. In a bowl, add the melted coconut butter, maple syrup, vanilla extract, and sea salt and combine to make a caramel sauce. Spread this out over the top of the cheesecake, working quickly, as when in contact with the cold cheesecake, the sauce thickens and sets quite quickly.
8. Allow the cheesecake to thaw at room temperature for a minimum of 30 minutes before serving. Leave it stored in the refrigerator or freezer when the cheesecake is thawed.