Recipe: Blackberry Fig Cheesecake

for 1 cake of 18 cm / 7 inch diameter

Ingredients:


1.5 C cashews
1/2 C walnuts
1/2 C almonds
1/2 C pecans or more almonds and walnuts, half and half
20 dried figs
8 dried figs, soaked
2 TBSP lemon juice
1/2 vanilla bean, whole
a little fig soaking water
10 blackberries

fresh blackberries or fresh figs to decorate the cake

Preparation:

Soak cashew nuts for 30 minutes, and make the base in the mean time.
Chop walnuts, almonds and pecans to a coarse meal.
Blend with 20 figs until sticky.
Press dough into cake tin.
Rinse soaked cashews, blend with 8 soaked figs, lemon juice and vanilla bean.
Blend until everything is broken down and the texture is creamy.
Add a bit of fig soaking water if necessary.
Put 1/3 of the cream aside.
Blend the remaining cream with 10 blackberries.
Pour that cream onto the cake base.
Splash the light cream on top, create a marble effect by stirring it through with a chop stick.
Freeze for a few hours or until firm, then chill in the refrigerator until serving

Decorate with berries or figs, enjoy! 


Raw vegan marbled cheesecake

You know you want it!