Peaches and Cream Cheesecake
Ingredients
- Base
- 70g 1/2 cup almonds
- 100g 1 cup GF oats
- 2 tbsp coconut oil
- 2 tbsp maple syrup
- Pinch salt
- Peach layer
- 100g 3/4 cup raw cashews, soaked overnight
- 180g 3/4 cup coconut cream
- 60g 1/4 cup peach compote*
- 2 tbsp agave or rice syrup
- 1 tbsp lemon juice
- 50g 1/4 cup coconut oil, gently melted
- 20g 1 tbsp cacao butter
- Cream layer
- 100g 3/4 cup raw cashews, soaked overnight
- 240g 1 cup coconut cream
- 30ml 1/8 cup lemon juice
- 60ml 1/4 cup pure maple syrup |agave| rice syrup
- 1 tsp vanilla bean paste
- pinch himalayan pink salt
- 50g 1/4 cup coconut oil, gently melted
- 20g 1 Tbsp cacao butter, gently melted
Preparation
Place the almonds, oats and salt in a food processor and blend until finely ground
Add the rest of the ingredients and blend until a sticky dough forms
Press the dough into the prepared spring pan and place in the freezer whilst making the filling
Add the (drained and rinsed) cashew, coconut cream, peach compote, syrup and lemon juice in the food processor and blend until combined
Add the melted coconut oil and cacao butter gradually through the top of the blender while the motor is running. These should blend in completely and you should end up with a smooth cream. Pour the cream filling onto the base, smooth with a spatula and place in the freezer to set for about one hour
Cream layer: Same method
Pour over the first layer and place in the freezer for a minimum of 4 hours
