Raw cheesecake with raspberries and peaches

Name: Raw cheesecake with raspberries and peaches
Ingredients: For the base: 100g cashews; 4 tbsp agave syrup; 60ml coconut oil; 1 tsp vanilla extract (or seeds from a pod); 1 tsp sea salt; 4 tbsp lemon juice. For the cream: 250g cashews soaked in water for 2 hours; 80ml coconut oil; 230ml freshly squeezed lemon juice; 2 tbsp vanilla extract; a pinch of sea salt; 180ml agave syrup; 4 peaches (pureed); raspberries for decoration.

Dessert - Raw cheesecake with raspberries and peaches by Melina B. - Recipia

Raw Raspberry and Peach Cheesecake: A Healthy and Refreshing Delight Do you dream of a dessert that combines the flavor of fresh fruits with a creamy texture, yet is healthy? You have found the perfect recipe for a raw raspberry and peach cheesecake! This recipe contains no cheese, but it will provide you with an incredible taste experience without compromising healthy eating principles. Perfect for warm summer days or to impress guests at a party, this cheesecake is not only delicious but also easy to prepare. Preparation time: 20 minutes Freezing time: 1 hour Chilling time: 8 hours (ideal for allowing flavors to develop) Number of servings: 10 Ingredients: For the crunchy base: - 100g cashews (preferably raw) - 4 tablespoons agave syrup (or honey if you're not vegan) - 60ml coconut oil (melted) - 1 tablespoon vanilla extract (or seeds from a pod) - 1 teaspoon sea salt - 4 tablespoons lemon juice For the cheesecake filling: - 250g cashews (soaked in water for 2 hours) - 80ml coconut oil (melted) - 230ml lemon juice - 2 tablespoons vanilla extract - A pinch of sea salt - 180ml agave syrup (or honey) - 4 peaches (pureed) - Fresh raspberries for decoration Step by Step: 1. Preparing the Base: Start by grinding the dry cashews in a blender. Use a medium speed to achieve a fine, flour-like texture. It is important to stop before the mixture becomes oily, so gradually add the other ingredients: agave syrup, melted coconut oil, vanilla extract, sea salt, and lemon juice. Blend again for a few seconds to combine. 2. Forming the Crust: Take a 22cm detachable cake pan and arrange the cashew mixture on the bottom, pressing down firmly to form an even crust. Ensure the base is compact to support the filling. Place the pan in the refrigerator to harden while you prepare the cheesecake filling. 3. Preparing the Filling: In the same blender, add the soaked cashews, melted coconut oil, lemon juice, vanilla extract, sea salt, agave syrup, and peach puree. Blend on high speed for 2-3 minutes until you achieve a smooth and homogeneous cream. You will notice that the texture becomes creamy and pleasant. 4. Assembling the Cheesecake: Carefully pour the filling over the cooled crust from the refrigerator. Use a spatula to smooth the surface. Place the cheesecake in the freezer for one hour, then transfer it to the refrigerator to chill overnight. This step is essential for the flavors to meld and intensify. 5. Serving: When you are ready to serve, remove the cheesecake from the refrigerator and detach the sides of the pan. Decorate with fresh raspberries and, if desired, add a few mint leaves for a fresh look. A drizzle of lemon juice on top can add a bit of acidity, balancing the sweetness of the dessert. Suggestions and Variations: - Seasonal Fruits: You can experiment with other fruits, such as mango or strawberries, to achieve a variety of flavors. - Alternative Sweeteners: If you prefer a different type of sweetener, you can replace agave syrup with maple syrup or coconut sugar. - Decorations: Instead of raspberries, you can use coconut flakes or chopped nuts to add a crunchy texture. Nutritional Benefits: This raw cheesecake is not only delicious but also packed with nutrients. Cashews are an excellent source of protein and healthy fats, while fresh fruits add important vitamins and antioxidants. It is a perfect choice for those looking for a healthy, gluten-free, and vegan dessert. Frequently Asked Questions: - Can it be frozen? Yes, this cheesecake can be frozen, but make sure to cover it well to prevent excessive freezing. - How long does it keep in the refrigerator? It can be kept in the refrigerator for 4-5 days, but it is best consumed fresh. - Can I use another type of nut? Sure! You can replace cashews with almonds or pecans, but make sure to soak them before using to achieve a creamy texture. A Personal Note: This raw raspberry and peach cheesecake recipe quickly became one of my family's favorites. I discovered it on a hot summer day when I wanted to make something refreshing and healthy. Since then, it has been a staple at every gathering with friends or celebration. So, don't hesitate to try this simple and delicious recipe that is sure to bring smiles to the faces of your loved ones! This raw raspberry and peach cheesecake is not just a dessert, but a culinary experience that combines health with pleasure. So, put on your apron and let's cook!

Raw cheesecake with raspberries and peaches

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