Ingredients
"Cheese"
- 220 g blanched almonds
- 80 g lemon juice
- 170 g water
- 40 g macadamia oil
- .25 teaspoon salt
Base
- 100 g Almonds raw
- 50 g dates, pitted
- 30 g coconut butter or butter
- .25 teaspoon cinnamon
- 1 tablespoon buckwheat
Cake
- 80 g honey or rice syrup
- 3 eggs
- 2 teaspoon stevia or sugar
- 1 Rind of 1 Lemon
- 1 teaspoon cornflour or tapioca starch
- 3 tablespoon coconut milk or nut milk
- vanilla to taste
- 1 batch of almond "cheese"
- 220 g blanched almonds
- 80 g lemon juice
- 170 g water
- 40 g macadamia oil
- .25 teaspoon salt
- 100 g Almonds raw
- 50 g dates, pitted
- 30 g coconut butter or butter
- .25 teaspoon cinnamon
- 1 tablespoon buckwheat
- 80 g honey or rice syrup
- 3 eggs
- 2 teaspoon stevia or sugar
- 1 Rind of 1 Lemon
- 1 teaspoon cornflour or tapioca starch
- 3 tablespoon coconut milk or nut milk
- vanilla to taste
- 1 batch of almond "cheese"
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I'm cooking this todayRecipe's preparation
Mill the almonds on SP 9 for 10 seconds. add the rest of the ingredients and grind on SP 8 for 2 minutes, scraping down if needed. It will smooth & creamy and white. Put into a nutbag or cheesecloth and hang overnight to drain. Usually I only get a couple of teaspoons drain off, it fluctuates.
To Make the BaseBlitz together on SP 8 until a fine crumble and press into a lined 20cm cake tin. Add a little water if it is too dry. You may not need all of the mix if you prefer a thinner base. Put into the oven and turn on to 170ºC while you make the filling.To Make the CakeMix the eggs and honey, stevia & lemon rind on SP 6 for 10 seconds. Add the coconut milk, vanilla and almond cheese and mix on SP 6 for 10 seconds or until smooth. Eat. (only kidding)Pour into tin and bake for 30 - 35 minutes. It will be lightly golden on the top and firmer than a traditional cheesecake on baking.
Making the "cheese"
Tip
Cool for at least 4 hours. I have spread mine with a layer of thick coconut yoghurt or you could use some whipped coconut cream if you like. Otherwise, you could decorate it with some sliced fruit. Remember that it is very rich and small pieces will suffice…… (one after the other, until it is all gone!!! he he he he!)
You need to start preparing it the day before as I think that the resting time improves the texture.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Awesome
How long will this cake keep and how is it best stored? In the fridge? Could it be frozen?
Could you add cocoa powder to cake, to make it a choc cheesecake?
This worked beautifully for me, and I didn't drain the "cheese" overnight. I put the cornflour in the last step of making the "cake" mix. Compliments were received all round! Thank you.
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