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, gently melted
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 or agave or 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
Prepare a springform pan by lining it with parchment paper or greasing it.
Soak the cashews overnight for the peach and cream layers.
For the base, place the almonds, oats, and salt in a food processor and blend until finely ground.
Add the coconut oil and maple syrup to the base mixture and blend until a sticky dough forms.
Press the dough into the prepared springform pan and place in the freezer while making the filling.
For the peach layer, drain and rinse the soaked cashews and add them to a food processor with coconut cream, peach compote, syrup, and lemon juice, then blend until combined.
Gradually add the melted coconut oil and cacao butter to the peach layer mixture while the motor is running until smooth.
Pour the peach layer mixture over the base, smooth with a spatula, and freeze for about one hour.
For the cream layer, using the same method as the peach layer, blend the soaked cashews with coconut cream, lemon juice, maple syrup, vanilla bean paste, and a pinch of Himalayan pink salt until combined.
Gradually add the melted coconut oil and cacao butter to the cream layer mixture until smooth.
Pour the cream layer mixture over the peach layer and freeze for a minimum of four hours.
