For the crust
For the Cheese
( soaked for at least 1 hour)
lemon juice, fresh
( when liquid, see 2nd step)
1/3 vanilla beans or 1 teaspoon
celtic sea salt
For berry sauce
1/2 cup dates or 1/4 cup
- Soaking the cashews makes them nice and soft, and will help make the cheese smooth, so do try to soak them for a full hour before you start the recipe, if possible. So, if they're not in water yet, get those cashews in some water first! :).
- Scoop out a little over 3/4 cup of coconut oil in a glass measuring cup, and place measuring cup in a few inches of very warm water, but not reaching the top of the measuring cup. You could do this in the sink or in a large bowl. This is to warm the coconut oil from a solid to a liquid. Stir every couple of minutes while you make the crust, and it will melt faster. If your house is very warm, and your coconut oil is already liquid, you get to skip this step!
- Place ingredients for crust in a food processor, and process until fine. Press crust mixture into the bottom of a 9 inch springform pan.
- Check your coconut oil, and double-check measurement once it's all melted.
- Put all ingredients for cheese into food processor, and process at high speed until very smooth. Adjust to taste.
- Pour mixture onto crust. Tap the pan on your countertop a few times to remove any air bubbles.
- Put cheesecake in freezer until firm, at least 3 hours, but I usually do it overnight. The freezer step is important because it sets the mixture. Transfer to fridge and it will be ready to eat after about an hour.
- To make the berry sauce, blend or process ingredients until smooth, and adjust to taste. Store in airtight jar in the fridge, and spoon a couple of tablespoons onto slices when serving.
- Note: If it's a very hot day, keep in mind that the cheesecake will melt if it's left out, because of the coconut oil, so leave it in the fridge until just before serving, and all will be fine.