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Cheesecake V, GF Recipe

   
 

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     Cheesecake V, GF

Category   Desserts - Breads
Sub Category   None

Ingredients
Filling
1 cup raw cashews (soaked in boiling water for 1 hour)
8 oz vegan cream cheese
1 Tbsp arrowroot or cornstarch
1 tsp pure vanilla extract
2/3 cup maple syrup
1 Tbsp melted coconut oil
2 tsp lemon zest
1-2 Tbsp lemon juice (plus more to taste)
 
1/8 tsp sea salt
1 cup coconut cream
Crust
3/4 cup raw almonds
3/4 cup rolled oats
1/4 tsp sea salt
4 Tbsp coconut oil melted
2 Tbsp coconut sugar

Instructions
Add raw cashews to a mixing bowl and cover with boiling hot water. Let rest for 1 hour (uncovered) Then drain thoroughly. In the meantime, preheat oven to 350 degrees and spray pie plate with nonstick or grease with coconut oil. Add oats, almonds, sea salt, and coconut sugar to a high speed blender and mix on high until a fine meal is achieved. Remove lid and add melted coconut oil, starting with 4 Tbsp and adding more if it's too dry. Pulse on low until a loose dough is formed, scraping down sides as needed. It should form a dough if squeezed between two fingers. Press mixture into pie plate. Bake for 15 min and then increase heat to 375 and bake for 5-10 min more. Remove from oven and reduce temperature to 325.
Once cashews are soaked and drained, add to a high speed blender with all other ingredients. Blend on high until very creamy and smooth, scraping down sides as needed. Pour filling over the pre baked crust and spread into an even layer. Tap on counter to remove air bubbles. Bake for 50 min to 1 hour and until center appears only slightly jiggly but not liquidy. Let rest for 10 min at room temp, then transfer to the fridge for 5-6 hours or overnight.
4/2020 I made this for Easter and it was very good. It tasted just like cheesecake. I used a can of pie cherry topping for the top. Next I might try raspberries!


Originally Submitted
4/16/2020





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