This recipe is not only very easy to make, but healthy! Not full of dairy or sugar like most cheesecakes. Believe it or not … it is made mainly from dried fruit and nuts. The main thing you need for making this recipe is a good food processor. This cheesecake is made in 3 parts – the base, the filling and the topping.
Blueberry cheesecake
Makes 25cm tin = 8 serves
Ingredients
Base
- 1 cup brazil nuts
- 1/2 cup almonds
- 1 cup dates
- 1/2 cup water
Filling
- 2 cups cashew pieces
- 6 dates
- 1/4 teaspoon vanilla essence
- pinch of salt
- 1/2 cup water
- 1/4 cup coconut cream
Topping
- 3 cups frozen blueberries
- 2 teaspoons arrowroot (or cornflour)
- 1/2 cup water
- juice of half a lemon
Method
- put all base ingredients into food processor and process until a dough texture
- do not over process – it should have some small pieces of cashews showing – you may need to add a little more water
- press into a 25cm tart dish (the ones with the removable bottoms are best)
- put all filling ingredients in a food processor (cleaned) and process until very smooth
- pour out over the base
- topping – mix arrowroot, water and lemon juice in a cold small pot or frying pan
- add blueberries and heat (stirring well) until a gel has formed
- pour blueberry topping over the cheesecake to complete – use a fork to evenly distribute
- refrigerate covered for at least 4 hours (or else it will be sloppy) and serve chilled
