DemiWilliams
Ingredients
10 portion(s)
Base
- 125 grams walnuts
- 125 grams pecans
- 155 grams medjool dates
- 1 tablespoon coconut oil
- 2 pinches lemon salt
Filling
- 2 Cups of Raw Cashews, soaked for 6 hours or overnight
- 45 grams cacao butter
- lemon zest, from 3 lemons
- Half a Cup of Lemon Juice
- 60 ml of Almond Milk
- 150 grams Maple syrup
- 1 tablespoon vanilla essence
- Seeds from a Vanilla Bean Pods
- 1 teaspoons apple cider vinegar
- 1 pinches lemon salt
- 2 tablespoons coconut oil, melted
Decoration
- lemon zest
- Lemon Slices
- Native Violet Flower
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6
2h 10min
Preparation 10minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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9
Recipe's preparation
- Prepare a 25cm springform tin and set aside.
Add all of the ingredients to your thermomix and blend Speed 8, for 15-20 seconds, until well combined.
Press mixture into the base of your tin and place into fridge whilst making the filling. - Add the cacao butter to the bowl and blend for 4 seconds/speed 8, or until in fine pieces.
Scrape down the sides of the bowl.
Add the coconut oil to the cacao butter and melt, 2 minutes/speed 2/60 degrees.
*To keep raw heat at a lower temperature for a longer time*
Place of all remaining filling ingredients into the bowl and blend for 1-2 minutes, speed 9.
Scrape down sides of bowl and blend for an additional 10 seconds.
Pour mixture over the base, smoothing the top by tapping the tin on the bench top.
Return to fridge to set for 2 hours, or overnight. Decorate prior to serving.
Base
Filling
Accessories you need
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Spatula TM5/TM6
buy now
Tip
I have made this recipe with half cashew/half macadamia nuts. It would be possible to use all macadamia nuts.
I am sure you can substitute the almond milk and maple syrup with your preferred milk and liquid sweetener (honey, rice malt or coconut syrup).
I have used lemon salt which I buy from our farmers market, however just normal flaked salt will work too.
Recipe also makes approximately 12 cupcake sized cheesecakes if you would rather make individual serves.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentAnnaBe: Thanks Anna! I hope your cheesecake turned...
AnnaBe: Thanks Anna! I hope your cheesecake turned out amazing.
Dear Demi, what a great recipe. I have bought the...
Dear Demi, what a great recipe. I have bought the ingredients and will bake your cake as you suggested. I hope mine will be as beautiful as yours. Thank you very much for sharing this recipe. Anna😊