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Raw Blueberry Vanilla Cheesecake

Patricia Nascimento

Food Photographer/Stylist and Author of the Baking Blog Coco e Baunilha

Born in Paris, Living in the Algarve, Portugal

Instagram: @cocoebaunilha | cocoebaunilha.com

INGREDIENTS

Crust

o 50 g pecans

o 75 g almonds (or other nuts)

o 30 g desiccated coconut

o 1 pinch of salt

o 1 tsp almond or vanilla extract

o 1 tbsp maple syrup (or agave nectar)

o 1 or 2 tbsp coconut oil

 

Filling

o 350 g raw cashews (soaked in cool water overnight)

o 1 lemon, juiced

o 1 vanilla bean (or 2 tsp vanilla paste)

o 1 can (400 ml) full-fat coconut milk, chilled (only solid cream)

o 125 ml coconut oil

o 150 ml maple syrup (or agave syrup)

o Pinch of salt

 

Toppings

o 125 g blueberries

o 30 g coconut, desiccated

o 1 tbsp coconut cream

o 2 tbsp coconut oil

o 2 tbsp maple syrup (or agave)

 

METHOD

Crust

• Process the nuts with salt and vanilla in a food processor until crumbly. Add maple and coconut oil and process just to combine. Press the mixture into a springform pan (18 or 20 cm). Cover tightly and put into the freezer to set while you make the next layer.

 

Filling

• Drain the cashews. Throw all filling ingredients into a food processor and blend for about 3 minutes, until it forms a doughlike consistency. If necessary, add a tablespoon of coconut milk. Press mixture evenly into the base of the cake tin. Cover and put into the freezer to set while you make the next layer.

 

Toppings

• Add all the top layer ingredients into a food processor and blend for about 2 minutes, until smooth. Pour this mixture on top of the filling and place it back in the freezer. Freeze until this raw cheesecake recipe reaches the desired consistency, about 5 hours.

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