This cheesecake is so decadent and delicious no one would guess it was made in a freezer as opposed to an oven.
The base is a sticky pecan-date crust, the filling a rich and tangy lemon cashew cheese, and the topping is a coffee-flavored caramel. Thaw for 20 minutes and you have the perfectly refreshing dessert.
INGREDIENTS
FOR THE CRUST:
- 1/2 cup pecans
- 3/4 cup dates, pitted
- A pinch of sea salt
FOR THE LEMON CHEESECAKE LAYER:
- 3 cups raw cashews, soaked overnight (or at least 4 hours)
- 3/4 cup maple syrup
- 1/2 cup water
- 1 lemon juice and zest
- 3 tablespoons coconut oil
- 2 teaspoons pure lemon extract
- 1 teaspoons vanilla extract
- A pinch of sea salt
FOR THE CARAMEL TOPPING:
- 1/2 cup organic maple syrup
- 3 tablespoons vegan butter
- 2 tablespoons coffee liqueur
- A pinch of salt
FOR DECORATIONS:
- 1/2 cup roughly chopped candied pecan
PREPARATION
TO MAKE THE CRUST:
- Grind the crust ingredients in a food processor until you get a sticky paste.
- Between two sheets of parchment paper, roll the crust out to fit your pan or mould.
- Lay the crust on the bottom of the pan and put it in the freezer. If your pan doesnt have a release, line the pan with parchment paper first.
TO MAKE THE LEMON CHEESECAKE LAYER:
- Zest and juice the lemon.
- Put all the ingredients in a high-speed blender and grind until smooth.
- Add this mix on top of the crust (in the pan), and put the pan back in the freezer.
- Keep the cake in the freezer overnight, before you make the caramel topping.
TO MAKE THE CARAMEL TOPPING:
- In a saucepan, combine all the caramel ingredients.
- Bring to boil over medium-high heat
- After boiling, reduce the heat, and stir the sauce until it thickens, about 5-7 minutes.
- Immediately remove from the saucepan.
- Take the cake out of the freezer and get it out of the pan.
- Decorate with pecans and the caramel sauce (should be warm but not hot).
TO SERVE:
- You can keep the cake in the freezer. Before serving, take it out and let thaw for 20 minutes at room temperature
