RECIPE: Salted Caramel Cashew CHEESECAKE
Salted Caramel Cashew CHEESECAKE
Guys, if you think cheesecake is impossible without cheese, think again! This CASHEW cheesecake was so creamy and delicately rich that it's hard to explain with words!
Now I won't lie and say it's a quick recipe, because you need to put the time and love to prepare the crust, the cream and the caramel and then put it all together. But it is SO worth it! Go ahead and give it a try!
Off to the RECIPE:
Ingredients:
For the SALTED CARAMEL
3/4 cup of coconut sugar
1/2 cup of water
3/4 cup cream (VEGAN option - rice milk cream, coconut cream)
1 tsp vanilla extract
1 1/2 tsp salt
1 1/2 cup of salted, roasted nuts (I used cashews and almonds)
For the CRUST
1/3 cup of oats
1/2 cup of desiccated coconut
1 pinch of salt
10 dates, soaked
3 tbsp of coconut oil
For the CREAM
3 cups of cashew, soaked
1 can of butter beans (14-15oz/400g)
2 eggs (VEGAN option - 1 tbsp of Psyllium Husk, soaked in 2 tbsp of water)
1 tsp vanilla
zest of 1 lemon
1 cup coconut paste
1/2 cup of coconut sugar
pinch of salt
1 tbsp cacao powder
Method:
1. Prepare the crust by placing the almonds in a food processor and grinding them roughly. Next add the oats, desiccated shredded coconut and a pinch of salt. Give it a short blend and add dates and coconut oil. Blend everything until well combined.
2. Lightly grease with coconut oil and line a 9-inch springform pan with parchment paper. Layer the crust at the bottom and press down firmly. Set in the fridge to cool while preparing the cream.
3. Preheat the oven to 120°C/250°F.
4. Drain and rinse the soaked cashew nuts then place them in a blender/food processor. Add 1 can of drained and rinsed butter beans, eggs, vanilla, lemon zest, coconut paste (or coconut cream) and a pinch of salt. Blend until smooth and silky texture is obtained. Separate 1 1/2 cup form the cashew cream and add cacao, to make some pretty layers in your cheesecake. It's totally optional, you can skip this step and just make it all "al naturél".
5. Pour the cream mixture over the crust and bake for 15' for the cream to set just slightly. Then take the pan out and pour the cacao mix on top. Level it good with a spatula or if you prefer a more rustic look just with the back of a spoon. Turn back into the oven but this time bake at 100°C/215°F on Bain Marie for 45' to an hour hour.
6. While the cheesecake is baking use the time to prepare the salted caramel. Simply put everything, besides the nuts, in a large sauce pan and let it simmer until it gets nice and thick. Once it gets thick set aside to cool. Add the nuts just before pouring over the cake to keep them crunchy. Since we are using coconut sugar it will not become as thick as regular caramel and it will also take longer to get nice and sticky, but be patient with it. Once you let it cool a bit it will look (and taste) pretty awesome!
*NOTE: I always soak the raw nuts I'm using in order to eliminate the enzyme inhibitors they contain (read more about Soaking and Sprouting Nuts HERE). This recipe however requires salted nuts, so you might as well put some salt when you are drying them in the oven and turn up the heat towards the end to roast them a bit! If you don't feel like it then just plain store-bought salted nuts will also do the trick.
7. When the cheesecake is done baking let it cool completely before pouring the salted caramel over.
8. Cut a big slice and ENJOY this decadent creaminess!
XOXO,
Gabi K.
If you feel bored with having scrambled eggs or sunny-side-up eggs then try this hand pie that looks just like a taco shell, filled with creamy eggs!