Blueberry lemon cheesecake
Tags:
alcohol-free
gluten-free
lactose-free
vegan
vegetarian
Description
This recipe is pure joy! It is supplied by pistachios, walnuts and cashews, which are joined by the fruity fresh taste of blueberries and lemons. A great combination!
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For the base
150
g
almonds
100
g
walnuts
50
g
pistachios
50
g
coconut flakes
75
g
coconut oil, virgin
30
ml
maple syrup
For the filling
400
g
cashew nuts
600
ml
coconut milk
85
ml
maple syrup
1
lemon, organic
300
g
blueberries
Preparation
Prepare the base
1
Preheat the oven to 180°C top/bottom heat. Chop the almonds, walnuts and pistachios with the multi-chopper and then mix with the coconut flakes. Melt the coconut oil in a saucepan and then knead into a dough with the maple syrup and nuts.
2
Spread the dough on the base of a springform pan, then pre-bake for 10 minutes and leave to cool.
Prepare the topping
1
Place the cashews in a bowl and soak in cold water for 2 hours.
2
Puree the soaked cashews with the coconut milk and maple syrup using a stand mixer or food processor until smooth.
3
Peel a few strips of zest from the washed lemon with a zester and set aside. Grate the zest from the remaining lemon, squeeze out the juice and add both to the cashew mixture. Pour this onto the pre-baked base and chill for at least 3 hours until the cream has set.
4
Wash and dab the blueberries and garnish the cheesecake with the blueberries and lemon zest.
Zutaten für
For the base
150
g
almonds
100
g
walnuts
50
g
pistachios
50
g
coconut flakes
75
g
coconut oil, virgin
30
ml
maple syrup
For the filling
400
g
cashew nuts
600
ml
coconut milk
85
ml
maple syrup
1
lemon, organic
300
g
blueberries
