Ingredients
- Base # 1
- 250 g macadamia nuts
- 150 g dates
- 45 g desiccated coconut
- Base # 2
- 125 g almonds
- 125 g walnuts
- 150 g dates
- 45 g desiccated coconut
- Filling
- 400 g cashews soaked (and rinsed) for at least 1 hour
- Juice & pulp of 2 Large lemons
- 50 ml agave nectar/maple syrup
- 120 ml coconut oil
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 100-150 ml water to achieve pouring consistency
- Add 1-2 punnets of fresh strawberrkies or 150 gfrozen berries for Berry Cheesecake
- Add 2 Mangos, or 150 g frozen mango for Mango Cheesecake
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
If using frozen fuit, place in a bowl to defrost
Base: Blend all ingredients in the TM bowl until combined and forms moist dough
Add a little water if necessary
Press into large spring form cake tin/small individual spring form tins and place in the freezer
Filling: Blend all ingredients together until smooth and creamy speed 9 for 1 minute
Reserve some of the berries if you would like more chunky fruit throughout your cheesecake, then add gently blending on reverse until combined
Pour on the top of base and set in the freezer over night
Once set, remove from cake tin and decorate
Tip
Let cheesecake sit for 30 minutes prior to serving to soften slightly
Courtesy www.pastionategourmet.com.au & www.therawkitchen.com.au
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.
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