IntroA simple recipe for a delicious and light cheesecake with a fruity, creamy taste. The concentrated Biotona bio Blueberry juice concentrate provides a beautiful deep blue colour, which is the result of the high levels of anthocyanins these berries contain. Anthocyanins protect the body against the oxidative stress caused by harmful free radicals. The only difficult thing about this cheesecake is keeping your hands off for long enough to allow it to set!
|Ingredients (8 servings)|
|For the crust:|
|Almonds, raw||75 g|
|Walnuts, raw||55 g|
|Dates, medjool, pitted||5|
|Sea salt||A pinch|
|For the cheesecake layer:|
|Coconut milk, full fat (from a can)||120 ml|
|Maple syrup||3 tablespoons|
|Vanilla bean paste (or extract)||1 teaspoon|
|Biotona bio Blueberry juice concentrate||1 tablespoon|
|Lemon juice||1 tablespoon|
|Coconut oil||1 tablespoon|
|Biotona bio Blueberries||3 tablespoons|
|Food processor, 15-18 cm springform, baking paper|
- Soak the cashews for 30 minutes in warm water or 4-8 hours in cold water.
- To make the crust, add almonds, walnuts, dates and salt to the food processor. Blitz until wet sand consistency.
- Transfer the mixture to the springform (line the bottom with baking paper first). Press tightly into the bottom to form the crust. Place in the freezer while preparing the second layer.
- Drain the cashews and place them in the food processor together with coconut milk, maple syrup, vanilla and Biotona bio Blueberry juice concentrate. Blend until smooth consistency, scraping the sides a couple of times if necessary.
- Keep blending, while slowly pouring in the lemon juice and coconut oil. Blend until well incorporated.
- Pour the blueberry mixture into the springform, over the chilled crust. Sprinkle 3 tablespoons of Biotona bio Blueberries on top and press them gently into the cheesecake.
- Place the cake in the freezer for a minimum of 6 hours (or overnight). Remove from the freezer 20-30 minutes before serving and let thaw a bit. Decorate with flowers and dried flower petals. Store leftovers in the fridge for up to 3 days, or in the freezer for up to 3 weeks.