Cashew Cheesecake
Baking and Desserts • Mexican
Description
Cashew Cheesecake
Ingredients
- Cashew 10 oz
- Honey 5 teaspoons
- Lemon 1½ pieces
- Walnuts 5 oz
- Cinnamon ½ spoons
- Olive Oil 1 tablespoon
- Salt a pinch
- Mandarins 2 pieces
- Dried Apricots 0 oz
- Coconut flakes to taste
- Bananas 1 piece
Step-by-Step Guide
Step 1
Soak the cashew nuts in water for at least one hour.
Step 2
Chop the walnuts in a blender. Pour them into the bottom of a springform pan and, mixing with cinnamon, salt, and olive oil, create an even layer.
Step 3
In a blender, thoroughly mix the juice of one lemon, honey, and the zest of the already squeezed half of the lemon. Then add the soaked and rinsed nuts. If the task proves challenging for your blender, add a little drinking water—just enough for the blender to turn the mixture into a smooth white paste. The base is ready. Carefully spread it over the layer of walnuts. While preparing the top layer, place the dish with the two layers in the freezer.
Step 4
Blend together tangerines, a banana, a handful of previously soaked dried apricots, and half a lemon without the peel and seeds. This will create a delicious cream that tastes similar to mango. For an extra tang, you can add a tablespoon of lemon juice. Spread the cream as a top layer and sprinkle with shredded coconut.
Step 5
Once the cheesecake is ready, place it in the freezer to allow it to set. You can prepare it the night before, leave it in the freezer overnight, and then transfer it to the refrigerator about 30 minutes to an hour before serving. Cut it into slices with a sharp knife.
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