Liana's Cashew Cheesecake
LIANA WERNER-GRAY
A glorious dessert for your Christmas celebration - or any time of the year.
Total time
: 3 hours to soak nuts, 25 minutes preparation, 2 hours freezing
Serves:
16
Ingredients
For the Base
- 4 cups almond meal
- 5 tbsp maple syrup (or raw honey)
For the Cheesecake Filling
- ¼ cup lemon juice (approximately 1 large lemon)
- 1½ cups cashew nuts, soaked in water for 3 hours to soften
- 6 tbsp maple syrup (or raw honey)
- 6 tbsp coconut oil
- ½ tbsp pure vanilla extract
- Pinch of salt
Method
- Make the base. In a bowl, combine the almond meal and maple syrup (or honey). The mixture should be dry, but moist enough to hold together.
- Turn the base mixture into a deep pie dish (large enough to hold 2½ quarts) and press it evenly to cover the bottom and sides of dish. Set aside.
- Make the cheesecake filling. Put all the ingredients in a powerful blender and blend until filling is very smooth and light. Pour the filling into the prepared crust.
- Freeze for 2 hours. Once set, cut into slices and serve.
Tips:
- To make a smaller cheesecake, halve the recipe.
- Make Mini Cashew Cheesecakes by pressing down a little crust into each cupcake liner, and then pour in the batter.
Liana is an advocate for a consistently healthy lifestyle using a wholesome diet & natural lifestyle, by focusing on everything the Earth provides naturally. She grew up in Alice Springs, in Outback Australia and learned from the aboriginal people at a young age about their diet, connection to nature & spirit, and Ancient Healing Techniques.
Liana graduated from Charles Darwin University where she began indulging in processed foods, which ended up being a 5-year long addiction to junk foods, and vicious binge eating and emotional eating cycle. This landed Liana in hospital at 21 with a diagnosis of a stage 1 cancer, in the form of a golf-ball-size tumor in her lymphatic system, chronic fatigue, and Epstein Barr virus. …