Peaches and cream raw cheesecake
Dairy-free, refined sugar-free, gluten-free, vegan
Ingredients
- Ingredients for the base 70 g/ 1/2 cup almonds 100 g / 1 cup oats, GF certified if needed 2 tbsp coconut oil, melted 2 tbsp maple syruppinch salt
- Peach layer 100 g / 3/4 cup raw cashews, soaked overnight 180 g/ 3/4 cup coconut cream 60 g/ 1/4 cup peach compote 2 tbsp agave or rice syrup 1 tbsp lemon juice 50 g / 1/4 cup coconut oil, gently melted 20 g/ 1 tbsp cacao butter, gently melted
- Cream layer 100 g/ 3/4cup raw cashews, soaked overnight 240 g / 1 cup coconut cream 30 ml/ 1/8 cup lemon juice 60 ml / 1/4 cup rice syrup or agave 1 tsp vanilla bean pastepinch Himalayan pink salt 50 g / 1/4 cup coconut oil, gently melted 20 g/ 1 tbsp cacao butter, gantly melted
- Peach compote 3 yellow peaches, peeled and chopped 1 tbsp water 1/2 tsp vanilla bean paste 1/2 tsp ground cardamom 1 Tbsp lemon juice 2 tbsp agave or rice syrup
Instructions
Make the peach compote
- Place the peaches, agave, water, vanilla and cardamom in the @magimix Cook Expert and simmer for 30 minutes, blades on 1. Remove lid and simmer for another 10 minutes or until it thickens.In a saucepan: cook the ingredients on medium, covered, until the peaches are soft. Blend with an immersion blender.You should end up with about 1/4 cup peach compote.
Make the base
- 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.
Make the peach layer
- 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.
Make the cream layer
- Add the (drained and rinsed) cashews, coconut cream, lemon juice, syrup, vanilla and salt 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.
- Pour the cream filling onto the peach layer, smooth with a spatula and place in the freezer to set for a minimum of 4 hours.