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Raw Blueberry Vanilla Cheesecake
Patricia Nascimento
Food Photographer/Stylist and Author of the Baking Blog Coco e Baunilha
Born in Paris, Living in the Algarve, Portugal
Instagram: @cocoebaunilha | cocoebaunilha.com
INGREDIENTS
Crust
o 50 g pecans
o 75 g almonds (or other nuts)
o 30 g desiccated coconut
o 1 pinch of salt
o 1 tsp almond or vanilla extract
o 1 tbsp maple syrup (or agave nectar)
o 1 or 2 tbsp coconut oil
Filling
o 350 g raw cashews (soaked in cool water overnight)
o 1 lemon, juiced
o 1 vanilla bean (or 2 tsp vanilla paste)
o 1 can (400 ml) full-fat coconut milk, chilled (only solid cream)
o 125 ml coconut oil
o 150 ml maple syrup (or agave syrup)
o Pinch of salt
Toppings
o 125 g blueberries
o 30 g coconut, desiccated
o 1 tbsp coconut cream
o 2 tbsp coconut oil
o 2 tbsp maple syrup (or agave)
METHOD
Crust
• Process the nuts with salt and vanilla in a food processor until crumbly. Add maple and coconut oil and process just to combine. Press the mixture into a springform pan (18 or 20 cm). Cover tightly and put into the freezer to set while you make the next layer.
Filling
• Drain the cashews. Throw all filling ingredients into a food processor and blend for about 3 minutes, until it forms a doughlike consistency. If necessary, add a tablespoon of coconut milk. Press mixture evenly into the base of the cake tin. Cover and put into the freezer to set while you make the next layer.
Toppings
• Add all the top layer ingredients into a food processor and blend for about 2 minutes, until smooth. Pour this mixture on top of the filling and place it back in the freezer. Freeze until this raw cheesecake recipe reaches the desired consistency, about 5 hours.