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Summer Berry Cheesecake
Nut Butter Universe, Robin Robertson---sent in by Betsy
A rich and wonderful cheesecake made with cashew cream and vegan cream cheese. Make it with red berries for Valentine's Day or any berries any time.
180 ml 3/4 cup almonds, soaked overnight, then drained and blotted dry
3/4 cup soft pitted dates
240 ml1 cup raw cashews, soaked overnight, then drained and blotted dry
120 ml1/2 cup natural sugar
15 ml1 tablespoon fresh lemon juice
5 ml1 teaspoon vanilla extract
2 (8-ounce) containers vegan cream cheese, at room temperature
350 ml1 & 1/2 cups fresh or thawed frozen strawberries, blackberries, or
raspberries, well drained and blotted dry
30 ml2 tablespoons cornstarch
Fresh berries and mint leaves, for garnish
Grease an 8-inch springform pan and set aside. In a food processor, combine the drained soaked almonds and the dates and process until finely ground. Press the mixture into the bottom of the prepared pan. Set aside. Preheat the oven to 350°F.
In a food processor or high-speed blender, combine the soaked and drained cashews, sugar, lemon juice, and vanilla, and process to a paste. Add the cream cheese, berries* and cornstarch and blend until smooth and very creamy. Pour the filling into the prepared crust and bake for 45 minutes. Turn off the oven and leave the cheesecake inside for another 10 minutes.
Remove the cake from the oven and cool at room temperature, then refrigerate at least 4 hours before serving. Carefully remove the sides of the springform pan before slicing. (You may need to run a knife around the edge of the cake to separate it from the pan.) Serve garnished with fresh berries and mint. Cover and refrigerate any leftovers.
*If you prefer, reserve the berries for the top of the finished cheesecake instead of mixing them in the batter.
"The cheesecake turned out wonderfully well...I did use 1/3 cup almonds but replaced the dates with granola (Bob's Red Mill, not too sweet) since the dates are too sweet for me. Other than that, it was delicious. ... I made my chocolate sauce and put a few teaspoons of it on top when I served it with the blueberries." -- Betsy