Cakes, Cookies & Muffins, Desserts, Food
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Raspberry Cashew Cheesecake

raspberry cashew cheesecake

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.

raspberry cashew cheesecake

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… 😉 )

raspberry cashew cheesecake

Raspberry Cashew Cheesecake
 
Ingredients
crust:
  • 30 g oat flour (gluten free)
  • 15 g ground nuts of your choice
  • 20 g raw cane sugar
  • 10 g canola oil
filling:
  • 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)
Instructions
  1. Place cashews in bowl and cover with water. Leave to soak at least 4 hours (better overnight).
  2. 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.
  3. Preheat oven to 180° C.
  4. For the crust: mix all ingredients until combined.
  5. Grease a springform (16-18 cm) and line the bottom with baking paper.
  6. Press the mixture evenly into the bottom and bake for about 15 minutes.
  7. Remove springform from the oven and reduce the temperature of the oven to 160° C.
  8. Mix eggs, cashew cream cheese, soy yogurt, sugar, honey and cornstarch until the mixture is smooth and pour it over the crust.
  9. Spread raspberries over the batter carefully.
  10. Bake for about 40-45 minutes.
  11. Turn off the oven and let the cake in the oven for another 10-15 minutes.
  12. Remove cheesecake and let cool down until room temperature.
  13. Unmold and chill for at least 4 hours (better overnight).

raspberry cashew cheesecake

 

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