October 20, 2019
There are not many things in this world I love more than a good cheesecake. Even better is when I find a cheesecake thats delicious, easy and not loaded with sugar and nasty additives.
This vegan, raw cheesecake ticks all of those boxes. Its easy, a crowd pleaser and allergen friendly and also doesn't have any wild ingredients that break the bank. Read on, my friends!
Recipe for 16cm springform tin
For the crust:
Lightly grease a 16cm round springform tin with coconut oil and line base and sides with baking paper.
Place in a food processor and mix until you get the texture of crumbs.
Press the mixture into the base of your pan and put in the freezer while you make the filling.
For the Filling:
Blend all ingredients at high speed until smooth.
Pour the mixture on top of the crust, add some blueberries (about 80g) and place in the freezer for 30-40 minutes.
Meanwhile, place 200g of fresh or frozen raspberries to the other half of the cream and blend until smooth.
Pour it on the top of the cheesecake layer and return to the freezer for 45 minutes.
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