Cheesecake with Lime and Vanilla

Details

20 min

2 h

45 min

vegan

BerlinKitchen

Ingredients

For the cake ground:

130 g Rapunzel dates without pit Deglet Nour, fairtrade
70 g Rapunzel seed mix
30 g Rapunzel pecan nuts, fairtrade
2 tbs Rapunzel coconut oil cold pressed, fairtrade
1 pinch Rapunzel sea salt with iodine

For the filling:

400 silken tofu, drained
80 g Rapunzel cashew butter
zest of ½ a lime
50 ml fresh squeezed lime juice
3 tbs Rapunzel coconut oil cold pressed, fairtrade
2 ½ tbs Rapunzel maple syrup grade A
or Rapunzel coconut palm syrup
½ tsp Rapunzel bourbon vanilla powder

Details

20 min

2 h

45 min

vegan

BerlinKitchen

Method

Grease a 20 cm inch baking dish with a removable base. Preheat oven to 160 °C.

For the cake ground:
Give all ingredients into a food processor or blender and pulse till ingredients are combined and stick together. Bake in the oven for 10-15 minutes until crust turns golden and let cool down.

For the filling:
Give all filling ingredients into a food processor or blender and mix. Transfer the cheesecake mixture on the baked cake ground. Place a baking proof bowl filled with water in the bottom of the oven. Bake the cake for about 45 minutes to 1 hour until the center of the cake becomes firm. Let cool down and refrigerate for 2 hours. Serve cold and enjoy!