Almond cheesecake with lime

Name: Almond cheesecake with lime
Yield: 12
Ingredients: 12 Medjool dates; 180 g Whole Almonds (Blanched); 3 Gelatine Sheets; 400 g cashews; 300 g Soft White Cheese; 125 g coconut oil; 75 g almond butter; 180 g Rice Malt syrup; 1 tsp vanilla essence; 1 tsp ground cinnamon; Juice and zest of one lime fruits; 100 g Toasted almonds; 85 g Fresh blueberries

An almond cheesecake is a luxurious dessert that combines the creaminess of a cheesecake with the nutty flavour of almonds. This type of treat fits in any occasion, from an elegant party to a family gathering, captivating everyone. Following this easy recipe you will have a dessert that has the perfect balance between the sweetness of a cheesecake and the earthy texture of the almonds.

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Instructions

Step 1

Bake the almonds in the oven at 150°C for about 20 mins until the almonds are golden. Let the almonds cool completely.

Step 2

Destone and cut the dates into smaller pieces and put them in a food processor along with the cooled almonds. Mix the dates and almonds well together until a you have an evenly mixed ball.

Step3

Push the mixture into the bottom of a 20 - 22 cm spring close baking tin with a piece of baking paper so the bottom is completely covered. Press it evenly and all the way to the edge of the mould and then place in the fridge.

Step 4

For the Cream Cheese Filling, place the gelatin in a bowl of cold water and leave to soak.

Step 5

Put the cashews in a blender along with the cream cheese, coconut oil, almond butter, rice malt syrup, vanilla extract and cinnamon. Blend the ingredients together until you have a delicious and velvety mass.

Step 6

Warm the juice and peel of lime in a small saucepan and dissolve the 3 leaves of gelatine in it. Pour a few tablespoons of cheese cream into the saucepan and stir it until smooth. Pour the entire content of the saucepan back into the blender and blend the cheese cream mixture well together.

Step 7

Remove the baking tin from the fridge and pour the cheese cream mixture inside. Let the cake rest in the fridge for about 4 hours until it is completely firm.

Step 8

Remove the cake from the tin and place it on a serving plate. Garnish the cake with the almonds and fresh blueberries and your cheesecake is ready to serve!

Enjoy!

Ingredients

Almond base

Medjool dates	12
Whole Almonds (Blanched)	180 g

Cream cheese filling

Gelatine Sheets	3
Cashews	400 g
Soft White Cheese	300 g
Coconut oil	125 g
Almond butter	75 g
Rice Malt syrup	180 g
Vanilla essence	1 tsp
Ground cinnamon	1 tsp
Juice and zest of one lime fruits