Classic 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:
Blueberries, Raspberries, Strawberries…
Caramel Sauce.
Anything you want.
INSTRUCTIONS
1. Spray a round 8-inch springform pan with non-stick spray 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 until it starts forming into a sticky dough. It’s going to start crumbly, proceed until 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 until quite smooth.
5. As this is a lot of volumes to mix up, stop and give your blender a break as need it. Pour this over the crust of macadamia and smooth it with the back of a spoon. Return to the freezer for around 5 hours to be fully set.
6. Remove it from the springform pan once the cheesecake is fully set and placed it on a cake stand to make your topping.
PIN THIS FOR LATER!
