Blue & Blackberry Cashew Cheesecake with cashew nut is always a hit everywhere, with everyone without exception. You will love the nutty bottom crust, the creamy-white middle, and the lemony purplish top. Each layer will tingle your taste buds. An all-natural cheesecake topped with cashew cream and blueberry with rice or maple syrup.
For non-vegans, you can use honey or other sweeteners. It isn’t easy to find rice syrup in some places, and if you do, it is costly. I had none, and neither was there maple syrup in the house. So I had to use honey to retain the whiteness of the cashew cream. Using other natural sweeteners such as brown sugar will make cashew cream lose its whiteness, which is fine if you don’t mind settling for a light brown color. I prefer to keep this particular cashew cake white.
I whipped up this dessert while staying at a friend’s home in Sao Paulo, several years ago. It was a major success for the whole family. Blackberry is one such enticing fruit that is chock-full of vitamins, minerals, and antioxidants making it incredibly healthy and beneficial.
Blackberry Cashew Cheesecake
Blueberry Cashew Cheesecake is the best cheesecake that you will make at your home. It is equally loved by all kids and adults.
Ingredients
- Nutty crust base
- 2 Medjool dates
- 1 tbsp. raw brown sugar
- 3 brazil nuts
- 6 pecan nuts
- 1/2 cup cashew nuts
- 2 tbsp dark raisins
- Place a ring tray on a flat plate.
- Blend all ingredients to a coarse powder. Then transfer to the ring pan & press down firmly to make a nutty base on the base plate.
- The filling
- 1 cup coconut milk chilled for 4 hours
- 1 tbsp coconut butter (or coconut oil cooled)
- 1 cup of blueberry
- 2 tbsp. agar-agar flacks (very soft and loose)
- 1/4 cup of water to melt the agar agar
- 1 cup raw cashew nuts soaked in 2 cups of water
- 4 tbsp rice syrup (if not available use maple syrup or another sweetener)
- Juice of two lemon
- Zest from one lemon
- To divide cashew cream into two portions, remove half and leave the rest in the blender.
- Second layer
- I portion of cashew cream
- I cup blueberry
- juice of one lemon
Instructions
Drain water from soaked cashew nuts.
Cook agar-agar in 1/4 cup of water, stirring until all melts entirely forming a clear liquid.
First layer cream
Use a strong blender for creating a soft cashew cream. Add one cup of soaked cashew nuts, one cup of chilled coconut milk, two tablespoon rice syrup, juice of one lemon, and lemon zest. Blend until creamy smooth.
Second layer
Blend one cup of blueberry with the second portion of cashew cream.
In the blender with half of the cashew cream add the juice of one lemon, one cup of blueberry, and blend until smooth. You will have a beautiful purplish-colored cream.
Mounting the layers
On the nutty crust in the ring tray, on the edge of the ring pan place some blueberries evenly.
Gently pour in the first layer of white cashew cream in the middle. For the cream to flow toward and over the berries without moving them while pouring. Smooth out the surface evenly.
Place the ring tray in the refrigerator or freezer for 30 to 45 minutes, to allow the first layer to get firm.
Once the first layer is somewhat firm pour on top of the cashew cream the second layer of blueberry purple cream.
With a spatula scoop out the rest of the cream from the blender and smooth out the surface evenly.
Place the tray in a freezer for 4 hours and remove it from the freezer and keep it in the fridge before you serve. Don't try to serve the dessert directly from the freezer. It will be too hard and frozen to cut.
Notes
You will love this, a raw delight, natural cheesecake without sugar, cornstarch or flour.
No Comments