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Cashew nuts are one of my favourite ingredients. They can be enjoyed sweet or savoury, and can be used to make milk, cheese or cheesecake! Desserts made of raw ingredients are an easy way to create a luxurious vegan dessert. This cheesecake is not overly sweet and is jazzed up with lemon juice and blueberries, giving each layer a wonderfully fruity flavour. You'll be only too happy to receive unexpected guests with this dessert in your freezer!
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Soak the nuts overnight in cold water.
Pour the boiling water over the dates, leave to absorb for 10 mins., drain well. Blitz the rolled oats and hazelnuts in a food processor, add the dates and cinnamon, then puree. Transfer the mixture to the prepared tin, press down flat. Refrigerate the base until needed.
Drain the cashew nuts, puree the nuts in a food processor/blender along with all the other ingredients up to and including the water. Spread half of the filling over the base, smooth down. Top with 50 g of blueberries. Puree the remainder of the filling with 250 g of blueberries, transfer to the tin and smooth down. Top with the remaining 50 g of blueberries. Place the tin in the freezer for at least 6 hrs.
Allow the cheesecake to thaw out for approx. 30 mins. prior to serving.
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