Raspberry cheesecake recipe

Ingredients

• 2⁄3 cup cashews
• ¾ cup pecans
• ¾ cup walnuts
• 3 tbsp chia seeds
• 2⁄3 cup dried cranberries
• Pinch of sea salt

• 2¾ cups cashews
• ¼ cup coconut oil
• 4 tbsp cocoa butter
• 6 tbsp lemon juice
• ½ cup agave syrup
• ¼ cup maple syrup
• 1 tbsp vanilla extract

• 2⁄3 cup frozen raspberries
• 1 cup frozen strawberries
• 3 dates (medjool are best)
• ½ cup dried cranberries
• Organic orange zest
• 3–4 fresh mint leaves

1. oak the cashews for the base (2⁄3 cup) and for the filling (2¾ cups) overnight in cold water. Just before using them, drain them and pat them dry.
2. o make the cheesecake base, place the pecans and walnuts in a food processor and process to a coarse flour. Add the 2⁄3 cup of cashews and grind them briefly. Then, add the remaining ingredients and process. Line the base of a springform cake pan with aluminum foil. Press the dough evenly into the pan, then refrigerate.
3. In the meantime, make the filling. Melt the coconut oil and cocoa butter (Rocher Torte) and pour them into a blender. Add the rest of the cashews and the remaining ingredients, and purée. If the mixture is too thick, add water, but only a few drops at a time. Spread the filling over the chilled base and put the cheesecake into the freezer for 1 hour.
4. Place the ingredients for the topping into the blender, setting aside a few perfect raspberries to decorate. Purée on a low setting for just 1–2 minutes so the mixture does not become too runny. Spread the topping over the chilled filling. Using a fork or a finger, score the surface of the topping lightly so that the light filling can be seen through the topping, creating a marbled effect. Sprinkle the remaining raspberries on top, and put the cheesecake in the freezer for 45 minutes to set.
5. Take the raspberry cheesecake out of the freezer for about 30 minutes before serving to defrost a bit. Serve the cheesecake half-frozen.