Bluetiful Cheesecake by Joyful Home Cooking
Ingredients
Crust
- 60g macadamia
- 50g cup almond flour
- 2 pitted dates
- 2 tbsp. coconut oil
- 1/4 teaspoon kosher salt
Mousse
- 150g cashews, soaked in water overnight
- 180g coconut cream
- 60g maple syrup
- 1 tsp agar powder
Blue mousse
- The same amount of ingredients from the previous layer
- 1 tbsp of blue spirulina @cakeup24
Jelly
- 240g water
- 1 tsp agar agar
- 60g maple syrup
- 1 tbsp of blue spirulina powder
Preparation
Crust: 1. Line a loaf pan with parchment paper. Set aside.
Crust: 2. Toss all the crust ingredients in a food processor. Pulse until it turns into a sticky dough.
Crust: 3. Transfer the mixture into the pan and press it to form a thin layer.
Mousse: 1. Chuck drained cashews into a high-powered blender with 1/2 of the coconut cream and maple syrup. Then blend until you get a silky smooth mixture. Set aside.
Mousse: 2. Let the rest of the coconut cream and agar powder simmer in a saucepan. Pour the mixture into the blender. Pulse until the ingredients are combined.
Mousse: 3. Pop it in the fridge to set for 30 mins.
Mousse: 4. Make the blue mousse by repeating steps 1-3 and adding spirulina powder in the first step.
Mousse: 5. Assemble the mousse layers on top of the crust, first white then blue.
Jelly: 1. Once the mousse is set and is firm to the touch, start making the jelly.
Jelly: 2. Pour a cup of water into a saucepan and then add agar powder. Let the mixture simmer.
Jelly: 3. Take the saucepan off the heat and then stir in the other ingredients.
Jelly: 4. Let the jelly cool then pour jelly onto the mousse layer.
Jelly: 5. Pop pan back into the fridge to set.
