better than the original…
Servings |
cake
|
Ingredients
The crust
- 3/4 cup oats
- 3/4 cup almonds
- 2 tablespoon coconut sugar
- a pinch salt
- 4 tablespoon coconut oil
The cheese
- 1 cup cashew nuts soaked over night (or 1 hour in hot water)
- 1 cup coconut cream
- 8 ounces cream cheese (vegan)
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/3 cup maple syrup
- 2-3 teaspoon lemon zest
- 2 tablespoon lemon juice
- 1 tablespoon coconut oil
- 1 pinch salt
Ingredients
The crust
The cheese
|
Instructions
- Preheat oven to 350°F. Line the bottom of a cake springform pan (8 inches) with parchment paper and grease the sides.
The crust
- Mix oats, almonds, sugar and salt in a blender to meal.
- Add coconut oil and mix a dough. Is it too crumbly add more oil.
- Transfer dough in the springform and press down evenly. The dough should come up at the sides for about 1/2 inch.
- Bake 20 - 25 Minuten (until the sides and surface begins to turn brown). Remove from oven. Reduce heat to 325°F.
The Cheese
- Drain cashew nuts and put it together with all the other ingredients in a blender.
- Blend until you have a smooth cream. Season to taste with sweet/lemon.
The Cheese Cake
- Pour the cream over the crust and bake for 50 - 60 minutes. The edges should be "dry", the center "wobbly" but not liquidly!
- Let cool for about 15 minuten, then transfer to your fridge for a few hours or (even better) over night.
- Yum yum!
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Of course you can serve your cake with your favourite fruits…