There is barly a week left until christmas and I am already a little bit excited. In my last blog post just a few days ago I told you how busy I had been. But last friday night I did all the stuff which had to be done before the end of the year. Finally! And I plan not to check my professional e-mails and take a break from my professional Facebook account. So I could enjoy this last weekend before christmas to the full when the family of my husband visited us. I just love those lovely evenings with our families and friends anyway and it makes it so much funnier and more relaxing since I know I don’t have to check my e-mails later when I am back at home.
Usually we spend christmas at my parents home and actually we (which includes Dad, me, Hubby, Sweetie, my brother and his girlfriend) don’t need to eat anything a couple of days before our christmas dinner, because Mum knows how to take good care of her lovelies through the holidays. But every year I allow myself to bring something for dessert and I already think about my little part of our christmas dinner. Maybe it’s going to be a cashew cheesecake??? (Ohh, I am so so selfish… 😉 )
- 30 g oat flour (gluten free)
- 15 g ground nuts of your choice
- 20 g raw cane sugar
- 10 g canola oil
- 100 g cashews
- 3 tbsp plant milk
- 2 tbsp lemon juice
- 2 small eggs
- 180 g soy yogurt
- 40 g raw cane sugar
- 10 g honey
- 10 g vanilla sugar
- 15 g cornstarch
- 50-60 g raspberries (frozen or fresh)
- Place cashews in bowl and cover with water. Leave to soak at least 4 hours (better overnight).
- Drain cashews and place them in afood processor. Add plant milk and lemon juice and blend until smooth. This is how you make vegan cashew cream cheese.
- Preheat oven to 180° C.
- For the crust: mix all ingredients until combined.
- Grease a springform (16-18 cm) and line the bottom with baking paper.
- Press the mixture evenly into the bottom and bake for about 15 minutes.
- Remove springform from the oven and reduce the temperature of the oven to 160° C.
- Mix eggs, cashew cream cheese, soy yogurt, sugar, honey and cornstarch until the mixture is smooth and pour it over the crust.
- Spread raspberries over the batter carefully.
- Bake for about 40-45 minutes.
- Turn off the oven and let the cake in the oven for another 10-15 minutes.
- Remove cheesecake and let cool down until room temperature.
- Unmold and chill for at least 4 hours (better overnight).
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