Raw Cherry Cheesecake

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Recipe's preparation

 Place all the crust ingredients into the Thermomix

"Closed lid" and blend  on sp9 for 30 secs, until the

mixture resembles fine bread crumbs. Line a

cake tin with baking paper and turn the crust

mixture into it. Press firmly to the edges using the

back of your fingers. Place in freezer for 30 mins.

 

 

Rinse out the Thermomix and add the cherries, maple syrup and lemon juice"Closed lid" . Blend on sp9 for one minute until completely smooth. Next add the cashews and coconut oil"Closed lid" and repeat sp 9 for one minute, until completely smooth and creamy. It should be quite thick. Taste for sweetness, if you prefer it sweeter then add a little more maple syrup.

Take the crust out of the freezer and carefully pour in the cherry cheesecake mixture, scraping down the sides with the spatula. Smooth with the spatula until it is completely even and return to freezer for an hour.

Meanwhile, rinse out the TM31 out again and add all the remaining ingredients for the vanilla layer"Closed lid" . Blend on sp9 for one minute, until completely smooth. This layer will be less thick and almost more like a cashew cream. When the cherry layer has set carefully pour over the vanilla mixture. Smooth with a spatula, sprinkle over the flaked almonds and place in the freezer for several hours.

When the Raw Cherry Cheesecake has set, transfer it to the fridge for 30mins before trying to remove it from the tin.