Cheesecake & Raspberry Couli (GF)

base

1 cup cashews or cornflake crumbs

½ cup desiccated coconut

pinch of salt

2 tablespoons copha

1 tablespoon honey                                                   

Place nuts in food processor with coconut and whiz until crumbs.  In a small saucepan, melt copha, honey and vanilla. Add crumb mixture to copha mixture and mix well. Press into a greased spring form tin or pie dish. Cool in freezer for 15 minutes.

cheesecake filling

½ cup cashews

1¼ cups water

250g soy cream cheese, room temperature

½ cup water

1 tablespoon vanilla extract

1/3 cup honey or pure maple syrup or mixed

1 teaspoon agar

Place cashews and water into blender and blend until smooth and creamy. Place cream cheese and cashew milk in bowl and mix together with hand beaters.  Bring to boil water, vanilla and sweetener in small saucepan. Quickly add agar and mix with small hand whisk for 20 seconds. Pour agar mixture into bowl with cream cheese and continue to beat with hand mixers until well combined. Pour mixture over cashew crumb base and refrigerate. Pour raspberry couli over when serving.






I am the good Shepherd and I know My sheep.
John 10:14