ChristmaS CHEESECAKes


Cheesecake de noel

A no-bake cheesecake recipe, except for the crust made with organic Turtle Porridge.

Ingredients:


For the crust:

For the cheesecake:

  • 6 dl of cashew nuts soaked for 1 night

  • 1 can of coconut milk (put in the fridge the day before to set the coconut cream)

  • juice of 1 lemon

  • 1 tsp of vanilla flavoring

  • 0.5 dl of honey

  • 0.5 dl of coconut oil

For the raspberry coulis:

  • 5 dl of frozen raspberries

  • 1 tbsp of honey

  • 1 tbsp of chia seeds

Preparation

For the crust:

Preheat oven to 180°C.

Using a blender, briefly blend the flakes (they must not become flour)

In a bowl, mix the flour, the mixed flakes and the bicarbonate.

Then add the eggs and melted peanut butter (not too hot to prevent the eggs from cooking)

Mix well to obtain a homogeneous dough.

Line a baking sheet with baking paper

Form a ball and roll out the dough with a rolling pin. The crust should be about 5-7 mm thick.

Using the cheesecake pan (chosen beforehand), cut out the shape of the crust in the dough (I used a 15x25 pan, so I cut out a rectangle of this size) (Make cookies with the scraps).

Bake for 20 minutes at 180°C.

Remove the cookie from the oven and place it in the chosen mold. Place in the freezer.

For the cheesecake:

The day before, soak the cashew nuts in cold water (leave them in the fridge) overnight and place a can of coconut milk in the fridge.

The same day, drain and rinse the cashews. Blend them with a mixer to obtain a smooth paste.

Take the coconut cream from the coconut milk can (the cream will normally be at the top of the can, while the liquid will be at the bottom of the can. It is therefore easy to remove only the coconut cream).

Add the coconut cream to the cashew paste and blend again.

Then add the vanilla flavor, lemon juice, coconut oil and honey.

Blend the preparation again. The resulting mixture is smooth and homogeneous.

Pour this preparation on the cooled cookie and put the whole in the freezer.

For the raspberry coulis:

Heat the raspberries in the microwave for 1 minute. Blend with honey and chia seeds in a blender.

Pour the coulis over the cheesecake and put it back in the freezer for about 2 hours to set.

It's ready!