This cheesecake is so close in taste and texture to the traditional kind many people have been fooled… in a good way! The use of nutritional yeast achieves the traditional cheesy flavour while the berry topping gives an antioxidant boost. Using frozen blueberries doesn’t affect this nutritional benefit. The powerful antioxidants found in blueberries include anthocyanins, the colourful pigments that give many foods their wonderful shades of blue, purple and crimson.
MAKES 12–16 SLICES | 25 MINUTES | FREEZER-FRIENDLY
Ingredients
Base
- 2 dried figs, finely chopped
- 1 cup raw soaked almonds
- 1 cup shredded coconut
- 1 teaspoon vanilla extract
- 1 tablespoon tahini
- 1 tablespoon honey
- 1 tablespoon filtered water
Filling
- 1 ½ cups raw cashew nuts
- pinch of salt
- 1 cup filtered water
- juice of 1 lemon
- 1 teaspoon savoury or nutritional yeast
- ¼ cup maple syrup
- 100g cacao butter, melted
Coulis
- 1 cup frozen blueberries
- juice of ½ a lime
- 2 teaspoons honey
- ½ teaspoon psyllium husk
Method
- Make the base first. Place all the ingredients in a food processor or blender and process until well combined and of a sticky texture.
- Line a 21 cm springform cake tin with greaseproof paper. Evenly spread the mixture into the prepared tin, pressing down firmly. Set aside while you make the filling.
- To make the filling, place all the ingredients except the cacao butter in a food processor or blender and process until smooth and creamy. Add the melted cacao butter and process for 5 seconds until well combined. Pour the filling over the base and place in the fridge.
- Place the blueberries, lime, psyllium and honey in the food processor or blender and process until smooth. Pour the coulis over the chilled cheesecake and return to the fridge until ready to serve.
