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Cheesecake with Blueberries

You will need to make this at least three hours before serving.

Serves 10 – 12


For the filling
450g cashew nuts
240g maple syrup
4 tbsp lemon juice
2 tsp vanilla powder
2 tsp probiotic powder
A small pinch of salt
160g coconut oil
2 tbsp ground chia seeds

For the crust
150g pecans
280g dried mulberries
60ml coconut oil, liquefied
A pinch of sea salt

For the topping
275g blueberry jam
150g fresh blueberries

Instructions :

1Line a 23 cm-round cake tin with parchment (baking) paper. For the filling, put the cashew nuts into a bowl, pour in enough water to cover, and soak for about 2 hours. Drain and discard the soaking water. Set aside.

2Meanwhile, make the crust (base). Put the pecans, mulberries, oil and salt into a food processor and blend until it all sticks together, but is still a little coarse. Press the mixture into the prepared pan with your fingertips. Make sure it covers the bottom of the pan in an even layer.

To make the filling, put the drained cashew nuts into a high-speed blender or food processor with the maple syrup, lemon juice, vanilla, probiotic powder and salt. Blend. Add the coconut oil and chia seed and blend briefly. Pour the mixture over the crust and chill overnight in the refrigerator or for 3-4 hours in the freezer until the filling is firm. Top with a layer of blueberry jam and fresh blueberries and serve.

Raw: Recipes for a Modern Vegetarian Lifestyle by Solla Eiríksdóttir (Phaidon)