I've been meaning to try and create my own cashew cheesecake recipe for a while as I tried a few before and always like it. So last weekend I decided that it was time. Although it might not look like, it is really simple and quick to prepare, you only need to remember to soak the cashew overnight or for about 10-12 hours. In my opinion this cheesecake is so much better than the tofu one, it is rich, creamy and sweet on the exact amount. Give it a go, you'll thank me later!
1 cup walnuts
1 cup almonds flakes
3 cups of cashew soaked overnight
1/2 cup lime juice
2/3 cup golden syrup
2 tsp vanilla extract
2/3 cup coconut oil
3 tbsp light brown sugar
1 cup strawberries
1 - On food processor mix the crust ingredient and spread it pressing with your fingers on a greased 8 inches round spring form baking tray.
2 - Drain the cashew and beat on the food processor for about 2 minutes
3 - If your coconut oil is not liquid, heat it on the microwave for one minute
4 - Add the rest of the filling ingredients to the food processor, apart from the strawberries and beat for about 10 minutes. Only stop when all the ingredients are well mixed together into a thick cream
5 - Pour 2/3 of the mixture on top of the crust and spread as evenly as you can but don't worry too much it doesn't have to be perfect
6 - Add the strawberries to the remaining mixture, beat for 2 minutes and pour it on top of the first layer
7 - If you are serving it on the same day take to the freezer for 2 hours and take it out 1 before you serve. If you are serving on the other day you can leave it in the fridge over night.