August 14, 2017 3:45 am
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Base:-

2 cups of almonds

½ cup of desiccated coconut

1 pinch of vanilla bean

1 pinch of cinnamon

1 pinch of salt

10-16 medjool dates – pipped

Filling:-

2 cups of soaked cashews (2 hours)

1 cup of purified water

1/2 a cup of maple

2 whole pears, peeled

1/2 a teaspoon of vanilla bean powder

1 cup of coconut oil

Method:-

Base:-

Add whole raw almonds to blender jug and blitz on high speed for 5 seconds.

Add desiccated coconut and mix on low speed for 5 seconds.

Add salt and coconut oil into the jug with dry ingredients.

Now slowly add in pipped dates (while running if possible) until you develop a sticky consistency.

Remove from jug and firmly press the base down evenly in a lined spring form cake tin then place in freezer whilst doing the filling.

Filling:-

Clean your jug and add all of your filling ingredients into the jug.You may need to chop your pear into small pieces depending on what machine you are using.

Turn on blender onto a high speed and let run for 2 minutes. This time allows the mix to be nice and smooth.

Once you have a smooth consistency remove your cake tin from the freezer and add the filling to the tin. Give the cake a little jiggle to insure it is nice and even. Place into your freezer for 12 hours to set.

Once you have set your cheesecake, pull it out and leave for ½ an hour then run a thin knife around the edge to help release it from the tin.

You can dress this yummy pear cheesecake with fresh pears or caramelized pears!

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