Blueberry Cheezecakes

Comment by Iggy Franich on November 1, 2009 at 9:40pm

wow this looks amazing!

Comment by s a b i n a ;; on November 1, 2009 at 9:49pm

mm... recipe?

Comment by Angus on November 1, 2009 at 10:09pm

proper

Comment by Adrianne on November 1, 2009 at 10:16pm

BASE
1 CUP ALMONDS - FOOD PROCESSED INTO CRUMBS
1/4 CUP RAW CACAO POWDER
1/2 CUP DATES
1 TABLESPOON WATER (OR AS NEEDED)

FILLING
2 CUPS RAW CASHEWS - SOAKED OVERNIGHT
1/2 CUP LEMON JUICE
1/2 CUP COCONUT OIL
1/2 CUP BLUEBERRIES
1/2 CUP LIGHT AGAVE NECTAR

TO SERVE
BLUEBERRIES
1 TABLESPOON LIGHT AGAVE NECTAR

Line the bottom of springform cake tins with baking paper. Then line the whole cake tins with cling film.

For the base, place all base ingredients in the food processor and process until almost smooth. Pat this into the bases of the tins. You may need to wet your hands slightly to smooth it out. Place it in the freezer until the filling is ready.

For the filling, place all ingredients in the food processor and blend until smooth as possible. You can stir through some extra blueberries now for texture, if you like. Spoon on top of bases and smooth the tops with the back of the spoon. Refrigerate overnight or freeze for at least three hours. Top with extra blueberries and drizzle with agave nectar before serving.

xxoo A

Comment by Mela on November 1, 2009 at 10:31pm

This is so beautiful. It looks too good to eat, but I can't wait to make one!

Comment by s a b i n a ;; on November 2, 2009 at 5:38pm

thanks Adrianne

Comment by liz♥ on November 2, 2009 at 5:44pm

wow!

Add a Comment