Preparation time
15min
Total time
3h 15min
Portion
16
slice(s)
Level
easy
Ingredients
Base
- 300 g raw almonds
- 8 medjool dates, pitted and soaked
- 1/4 tsp sea salt
Cheesecake
- 400 g raw cashews, soaked overnight
- 100 g Maple syrup, (or raw honey)
- 80 g coconut oil
- 100 g lemon juice, approx 2 lemons
- 200 g Frozen Blueberries, defrosted
- 1 tsp vanilla extract
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place all ingredients for the base into the bowl and mix for 15-20 seconds on speed 8. Press mixture firmly into a prepared 23cm/9" springform pan, and smooth the top. Place in fridge or freezer. Clean bowl if you want, but not necessary.
- Place cashews, maple syrup, coconut oil, lemon juice & vanilla in the bowl. Mix on speed 9 for 1min30sec, stopping to scrape the sides every now and then. Mix until you have a nice smooth consistency.
- Place 2/3 of the mixture (approx) on top of the base and smooth the surface.
- Add blueberries to remaining 1/3 mixture and mix on speed 8 for 60 sec or until nice & smooth. Pour on top of the white cheesecake mixture and smooth the top.
- Cover springform pan and place into the freezer for at least 3 hours. Remove from the freezer 30 minutes before serving.
Base
Cheesecake
Thermomix Model
-
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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