"Have you ever made a raw cheesecake before? They are great, require no baking which is just ideal taking into account current weather plus there is always a slice waiting for you in a freezer. My favourite is this vegan peach and ginger cheesecake. It’s so amazingly creamy and ginger adds a cool kick to it. If you’re looking for perfect summer cheesecake, this might be it."
Vegan peach and ginger cheesecake
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- Recipe Card
Prep time: 1hr 30mins
Serves or Makes: 12
Recipe Card
ingredients
Base
- 160 gram almond flour
- 40 gram shredded coconut
- 6 pieces medjool dates
- 1 teaspoon ginger powder
Method
Step 1
Mix almond flour, coconut and ginger. Pit dates, pour boiling water over them and leave for 4mins. Place them in a food processor and mix until you get a paste-like mixture (add water if needed). Pour the date paste over the flour, mix well. The mass should stick together when pinched. Press the crust mixture into the cake pan with baking paper, then put it in the fridge.
Step 2
Drain and wash pre-soaked cashews. Add to blender and pulse couple of times. Add the remaining ingredients and blend until completely smooth and creamy. You might have to pause couple of times to scrape the mass from the sides. If the mixture is too dry add some water. Pour the mixture on top of the crust, but leave around 4 tbsp. Place the cake in the freezer for 1h and the remaining filling in the fridge.
Step 3
Mix the remaining filling with peach, tumeric and ginger. Pour it on top of the cake and freeze overnight. Transfer the cake into the fridge 1h before serving.
ingredients
Filling:
- 200 gram soaked overnight cashew nuts
- 3 peaches
- 1 teaspoon grated fresh ginger
- 120 milliliter soy milk
- 5 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla bean
- 1/4 teaspoon salt
- 1 tablespoon maple syrop or more if you want the cake to be sweeter
- 2 tablespoons coconut oil
ingredients
Top:
- 4 tablespoons filling
- 1/2 teaspoon tumeric
- 1/2 teaspoon ginger powder
- 1 peach