Berry cheesecake
| Recipe By: | Lumai de Smidt |
| Serves: | 8 |
| Cooking Time: | overnight |
| Prep Time: | 20 minutes, plus freezing time |
Ingredients
- Pomegranate rubies, to serve
- 2 tsp vanilla extract
- A pinch salt
- 200 g Frozen mixed berries, defrosted
- 65 ml lemon juice
- 3 Tbsp Coconut Oil
- 100 g cashews
- 4 Tbsp lemon juice
- 1/2 cup Coconut Oil
- 150 g cashew nuts, to serve
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
To make the crust:
- Grind the cashew nuts into a flour in a food processor. Add the coconut oil, lemon juice and agave nectar and knead gently to form a dough.
- Press into a 23 cm springform cake tin, then freeze for 30 minutes.
To make the topping:
- Blend all the ingredients except the berries at a high speed in a blender until very smooth. Divide the mixture in half and pour one half over the crust and freeze for 3 hours.
- Add the berries to the remaining topping mixture and blend well. Pour over the white layer and freeze overnight.
- Remove from the tin and garnish with the pomegranate rubies.
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