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Cheesecake
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Blueberry & Cashew Cheesecake

Pure deliciousness. Healthy and 100% vegan, you would not know when eating ti that is the case.
Course: Dessert
Keyword: Blueberry, Blueberry and Cashew Cheesecake, Cheesecake, Dessert, Healthy, Healthy Dessert, Healthy Food, Healthy Food Guide, HFG

Ingredients

BASE INGREDIENTS:

  • 1 cup almonds
  • 1 cup cashew nuts
  • 1 cup dates
  • ½ cup` boiling water

FILLING INGREDIENTS:

  • 2 cups cashew nuts
  • 10 pitted dates
  • ¼ teaspoon vanilla essence
  • pinch of salt
  • 1 cup boiling water

TOPPING INGREDIENTS:

  • 2 cups frozen blueberries
  • 2 tsps. arrowroot (or comflour)
  • ½ cup cold water
  • juice of half a lemon

Instructions

  • Put dates and boiling water in a cup for 2 minutes to soften.
  • Combine with all other base ingredients into food processor and process until a clumpy texture. Do not over process. It should have some small pieces of cashews showing. You may need to add a little more water if it is too dry.
  • With a rubber spatula, press the base into 25cm (10in) tart dish (the ones with removable bottoms are best). Make sure you get a thick crust along the sides.
  • Soak filling dates in boiling water for 2 minutes and combine with all other filling ingredients in a food processor. Process until you have a very smooth cashew cream.
  • Pour out over the base and make level.
  • To make the topping, mix arrowroot, lemon juice and water in a cold small pot or frying pan.
  • Add blueberries and start heat (stirring well) until a gel has formed.
  • Pour blueberry topping over the cheesecake to complete. Use a fork to evenly distribute.
  • Refrigerate covered for several hours to help it firm up so it is easier to serve.

Notes

Dixon, Jeremy (2011) The Revive Cafe Cookbook