Cashew Cheesecake
6 servings
90 minutes
Cashew cheesecake is an amazing combination of a delicate nut base and fruity cream, creating a play of flavors on the tongue. This dessert was born from a love for natural ingredients and the traditions of Mexican cuisine, where cashews are valued for their creamy texture. The main layer of walnuts with cinnamon adds warmth and depth to the flavor, while the refreshing lemon cream with honey adds a sweet citrus note. The top layer made of tangerines, banana, and dried apricots resembles mango and completes the flavor harmony with a light tartness. The cheesecake sets in the freezer, making it refreshing and perfect for hot days. It can be served as an elegant dessert that will surprise guests and delight health food enthusiasts. The aroma and texture of this dish are a true pleasure for gourmets!
1
Soak the cashews in water and leave for at least an hour.
- Raw cashews: 340 g
2
Chop the walnuts in a blender. Pour them into the bottom of a springform pan and mix with cinnamon, salt, and olive oil to create a uniform layer.
- Walnuts: 100 g
- Cinnamon: 0.5 teaspoon
- Salt: pinch
- Olive oil: 1 tablespoon
3
In a blender, thoroughly mix the juice of one lemon, honey, and the zest of the already squeezed half lemon. Then add the soaked and rinsed nuts. If the task is too difficult for your blender, add a little drinking water—just enough for the blender to turn the mixture into a uniform white mass. The base is ready. Carefully spread it over the layer of walnuts. While preparing the top layer, send the two-layer form to the freezer.
- Lemon: 1.5 piece
- Honey: 5 tablespoon
- Raw cashews: 340 g
4
Blend tangerines, banana, a handful of pre-soaked dried apricots, and half a lemon without peel and seeds. You will get a very tasty cream, similar in taste to mango. For extra tanginess, you can add a tablespoon of lemon juice. Layer the cream on top and sprinkle with coconut flakes.
- Mandarins: 2 pieces
- Bananas: 1 piece
- Dried apricots: 55 g
- Lemon: 1.5 piece
- Lemon: 1.5 piece
- Desiccated coconut: to taste
5
The ready cheesecake should be placed in the freezer to harden. You can prepare it in the evening, put it in the freezer overnight, and move it to the fridge half an hour to an hour before serving. Cut into pieces with a sharp knife.
