Peach Cherry Cheesecake
This recipe has been adapted from Nirvana Cakery.
Makes 8 individual cheesecakes - I used this mold.
Ingredients
Peach Cherry Layer:
1 peach
1 cup cherries
1 cup cashews, soaked for at least 30’ in boiling water, rinse and drain
½ lemon, zest
½ lemon, juice
1/4 cup maple syrup
1 tsp vanilla extract
1/2 cup coconut butter
2 tbsp coconut oil
Crust Layer:
3/4 cup raw almonds
1/2 cup raw walnuts
1/4 cup sunflower seeds
¼ tsp cinnamon
pinch sea salt
3 medjool dates, pitted
2 tbsp maple syrup
Instructions
Peach Cherry Layer:
The best option is to use a silicon mold, otherwise lined the mold with cling film. I lined two of the molds to compare the results.
In a double boiler gently melt coconut butter with coconut oil and set aside.
Rinse the soaked cashews under running water and place into high speed blender together with the sliced peach, pitted cherries, lemon zest, juice, maple syrup and vanilla and blend until smooth. Slowly add melted coconut butter and blend until incorporated. Make sure the mixture is at room temperature before adding the coconut butter.
Line your bowl with some baking paper and or cling film and pour the mixture in (this step is not necessary if working with silicon molds). Tap it couple of times on the counter to level the surface.
Place into a freezer for about 2 hours or until set enough for the crust layer.
Crust:
Place almonds, walnuts and sunflower seeds into a food processor and pulse few times until coarsely ground. Add cinnamon, salt and pitted medjool dates and blend until the mixture comes together. Finally add maple syrup. You should have a sticky mix when pressed together. If it doesn’t stick together add a little bit more of maple syrup.
Spoon the crust mix onto the frozen peach cherry layer, spread evenly and press tightly down. Place back into freezer to set.
Once set carefully remove from the bowl and place onto a serving dish. If you have problems removing it, leave it for little while on the counter top and then very carefully poke a sharp object into the centre to help to pop the cake out.
Leave to slightly thaw before serving.
Store in a fridge or freezer. Enjoy!
