Peaches And Cream Raw Cheesecake

Peaches And Cream Raw Cheesecake - Enjoy the late summer peaches with this melt-in -your mouth cheesecake. Raw, dairy-free, refined sugar-free and gluten-free. This cheesecake is super easy to make, you will only need a good food processor or high speed blender.

Please remember to start making the cake one day ahead to allow the cashews to soak overnight. This will make it easier to process them into a smooth cream and it will also reduce the phytic acid contained in the nuts.

Soaking overnight is preferred, but If you’re short in time, you can soak the cashews in hot boiling water for at least 30 minutes.

I used a homemade peach compote to make this cake completely plant-based, but you can also use store-bought compote or jam.

I hope you guys enjoy this late summer recipe!.

Peaches and cream raw cheesecake - Dairy-free, refined sugar-free, gluten-free, vegan.

Ingredients

Ingredients For The Base

• 70 g/ 1/2 cup almonds
• 100 g / 1 cup oats, GF certified if needed
• 2 tbsp coconut oil, melted
• 2 tbsp maple syrup
• pinch salt

Peach Layer

• 100 g / 3/4 cup raw cashews, soaked overnight
• 180 g/ 3/4 cup coconut cream
• 60 g/ 1/4 cup peach compote
• 2 tbsp agave or rice syrup
• 1 tbsp lemon juice
• 50 g / 1/4 cup coconut oil, gently melted
• 20 g/ 1 tbsp cacao butter, gently melted

Cream Layer

• 100 g/ 3/4cup raw cashews, soaked overnight
• 240 g / 1 cup coconut cream
• 30 ml/ 1/8 cup lemon juice
• 60 ml / 1/4 cup rice syrup or agave
• 1 tsp vanilla bean paste
• pinch Himalayan pink salt
• 50 g / 1/4 cup coconut oil, gently melted
• 20 g/ 1 tbsp cacao butter, gantly melted.

Peach Compote

• 3 yellow peaches, peeled and chopped
• 1 tbsp water
• 1/2 tsp vanilla bean paste
• 1/2 tsp ground cardamom
• 1 Tbsp lemon juice
• 2 tbsp agave or rice syrup

Instructions

Make The Peach Compote

1. Place the peaches, agave, water, vanilla and cardamom in the @magimix Cook Expert and simmer for 30 minutes, blades on 1. Remove lid and simmer for another 10 minutes or until it thickens.In a saucepan: cook the ingredients on medium, covered, until the peaches are soft. Blend with an immersion blender.You should end up with about 1/4 cup peach compote.

Make The Base

1. Place the almonds, oats and salt in a food processor and blend until finely ground. Add the rest of the ingredients and blend until a sticky dough forms. Press the dough into the prepared spring pan and place in the freezer whilst making the filling.

Make The Peach Layer

1. Add the (drained and rinsed) cashew, coconut cream, peach compote, syrup and lemon juice in the food processor and blend until combined.
2. Add the melted coconut oil and cacao butter gradually through the top of the blender while the motor is running. These should blend in completely and you should end up with a smooth cream.
3. Pour the cream filling onto the base, smooth with a spatula and place in the freezer to set for about one hour.

Make the cream layer

1. Add the (drained and rinsed) cashews, coconut cream, lemon juice, syrup, vanilla and salt in the food processor and blend until combined.
2. Add the melted coconut oil and cacao butter gradually through the top of the blender while the motor is running.
3. Pour the cream filling onto the peach layer, smooth with a spatula and place in the freezer to set for a minimum of 4 hours.