Peach & Coconut Cashew Cheesecake


Peach and Cashew Cheesecake

You Will Need

  • to soak your cashews overnight or for a minimum of 4 hours. The longer you soak the cashews the creamier and smoother your cake will be

  • a food processor

  • a Vitamix or other high-speed blender

  • an icing spatula or spatula

  • measuring spoons and cups

  • a food scale (optional) - it makes it much easier to measure your cacao butter and coconut oil ingredients by weight when they are solid vs melting them and realizing you may need a bit more

  • 6-8 inch springform pan - a springform cake pan allows for you to easily get your cake out of the cake pan without messing up the sides. If you do not have a springform pan you can put plastic wrap or parchment paper underneath your cake crust and the sides of your cake so that the cashew cheesecake can easily slide out. You can also make mini cakes in lined muffin tins or with silicone molds. Check out either of these examples 1 or 2


Peaches and Lemon

Filling Ingredients

  • 3 cups of cashews soaked overnight

  • 1 cup of peeled, sliced, and packed peach slices and 1/2 cup peeled peach slices set aside

  • 1/2 a cup or 109 grams of melted cacao butter

  • 1/2 a cup or 109 grams of melted coconut oil

  • 1/2 a cup + 3 tbsp of maple syrup

  • 1/4 cup + 1 tbsp lemon juice

  • 2 tsp of vanilla

  • 1 tsp maca

  • 1/2 tsp ground turmeric root

Crust Ingredients

  • 3/4 cup almonds

  • 1/2 cup oats

  • 1/2 cup shredded coconut

  • 6 dates

  • 2 tbsp maple syrup

  • 2 tbsp or 25 grams of melted coconut oil

  • 2 tbsp or 25 grams of melted cacao butter

  • pinch of salt


Peach Drizzle

Peach Drizzle 

1.5 cups peaches
1/4 cup water
1 tbsp arrowroot starch mixed in 2 tbsp of water and set aside
2 tbsp of lemon juice
1 tbsp maple syrup
1 tsp vanilla extract
1/4 tsp ground turmeric root

 


Directions

This is one of those desserts that you have to be patient for.  You have to plan ahead to ensure you cashews have been soaked and you also have to let the cake fully set before you can remove it from the spring form pan. 

When I make cashew cheesecakes for birthdays and holidays I usually break up the recipe into two days.  I make the cake the night before the day I need it.  In the morning I pull it from the freezer, remove it from the springform pan and decorate it.  


For The Filling

  • in a high-speed blender or food processor combine all ingredients for the filling except for the 1/2 cup of roughly chopped peaches

  • process until silky smooth. Depending on the quality of your blender or food processor it may take a short time or up to 5 minutes to get the silky smooth texture you are looking for. My Vitamix does the job in 1-2 minutes

  • mix the 1/2 cup of chopped peaches in the filling and pour on top of the crust

  • the filling is going to appear watery. Don't fret, it will re-solidify as it sets

  • let set in the freezer for a minimum of 2 hours. If it is not fully set you will not be able to get it out of the springform pan

For The Crust

  • start by making the crust. Cut a round piece of parchment paper that matches the size of the bottom of your springform pan. Place it in the bottom

  • lightly oil the sides of your springform pan with coconut oil

  • in a food processor process the almonds until they are broken down into chunks.

  • add the oats and shredded coconut and pulse until well combined.

  • add the remaining crust ingredients ( melted coconut oil, cacao butter, dates, maple syrup, and salt) and process until combined. I enjoy the texture of roughly chopped almonds and coconut

  • press to the bottom of your springform pan

  • let set in the freezer while you make the filling

Note: to melt the coconut oil and cacao butter, I use a double boiler.  Check out this great example


Peach Drizzle

At The End

  • after 2 + hours of your cashew cheesecake setting in the freezer pull it out. To help get it out of the springform pan, I like to soak a clean cloth in hot water. I dap the hot cloth along the sides of the springform pan to help separate the cake from the sides of the pan

  • once the cake is out of the springform pan, remember to remove the parchment paper from the bottom of the cake

  • bring up to room or fridge temperature before eating

  • place on your favorite serving plate and top with peach drizzle and shredded coconut

  • enjoy

Peach Drizzle

  • mix together 1 tbsp of arrowroot starch with 3 tbsp of water and set aside

  • put the peaches, 1/4 cup of water, maple syrup, turmeric, and vanilla extract in a small saucepan, simmer for 10-15 minutes or until the peaches are nice and soft

  • add in the arrowroot starch and lemon juice, mix throughout and simmer for a further 2 minutes

  • if it thickens up too much, add 1 - 2 tbsp of water

  • blend into a drizzle

  • let cool and set aside
    *Note: if you have a squeeze bottle put the drizzle in it. It makes it much easier to decorate your cake


Cashew Cheesecake