Name: Blueberry and Maca Cheesecake
Ingredients: 1 cup oats; 2 cups (250 g) walnuts; 1/2 cup pitted dates or 4 tbsp maple syrup; 4 tbsp sunflower oil; 1/2 tsp cinnamon, ground; Pinch salt; 1 cup cashews (soaked in boiling water for 30 mins, then drained); 180g organic silken tofu; 1 tbsp lemon zest, grated; 1/3 cup maple syrup/raw honey, or to taste; 1 tbsp nutritional yeast; 1 tsp vanilla extract; 2 tbs tahini, hulled; 1 tbsp maca powder; 1 tbsp PSF blueberry powder

Posted November 1, 2024

AuthorJanella

Rating

Serve with butterfly pea tea

Yields1 Serving

Crust

1 cup oats

2 cups (250 g) walnuts

1/2 cup pitted dates or 4 tbsp maple syrup

4 tbsp sunflower oil

1/2 tsp cinnamon, ground

Pinch salt

Filling

1 cup cashews (soaked in boiling water for 30 mins, then drained)

180g organic silken tofu

1 tbsp lemon zest, grated

1/3 cup maple syrup/raw honey, or to taste

1 tbsp nutritional yeast

1 tsp vanilla extract

2 tbs tahini, hulled

1 tbsp maca powder

1 tbsp PSF blueberry powder

Method
• Pre-heat oven at 180c
• For the base - place all the ingredients in a food process and whiz until mixture forms a sticky ball.
• Press the mixture evenly into the base and sides of a lightly greased and lined springform pan, or a pie dish.
• Bake for 15 - 20 mins or until golden brown. Allow to cool whilst you’re preparing the filling.
• For the filling, place all the ingredients in a blender or food processor and blend until smooth.
• Pour this mixture into the cool base then smooth the top with a rubber spatula. Put in the fridge til it sets - about 30 mins. It’s ready once the filling is no longer jiggling when moved.
• It’ll remind in tact out of the fridge thanks to the tofu, but will keep longer (over a week) in the fridge.
• Serve with fresh flowers and yoghurt, and decorate with raspberries and pomegranate seeds. Or whatever toppings you fancy.

CategoryWater

Ingredients