Ingredients
Equipment
Method
Directions:
- Start by soaking the cashew nuts in water for at least 4 hours or overnight.
- In a mixing bowl, combine the oat flour, almond flour, 3 tablespoons of maple syrup, flax egg, and 1 teaspoon of vanilla extract. Mix until all the ingredients are well incorporated.
- Grease your 9-inch springform pan lightly with coconut oil. Press the crust mixture evenly into the bottom of the pan, ensuring it’s compact and even. Preheat your oven to 350°F (175°C).
- Place the crust in the preheated oven and bake for about 10-12 minutes, or until it's lightly golden. Remove from the oven and set aside to cool.
- In your blender or food processor, combine the soaked and drained cashew nuts, full-fat coconut cream, ½ cup of maple syrup, lemon juice, and 1 teaspoon of vanilla extract. Blend until completely smooth and creamy.
- Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly with a spatula.
- Place the springform pan in a larger baking dish. Fill the baking dish with hot water until it reaches about halfway up the sides of the springform pan.
- Bake the cheesecake in the oven for 40-45 minutes. It should be set at the edges but still slightly jiggly in the center. Turn off the oven and leave the cheesecake inside for an additional hour.
- Remove the cheesecake from the oven and let it cool at room temperature. Once cooled, refrigerate for at least 4 hours, or preferably overnight, to set completely.
- In a saucepan, combine the raspberries, ½ cup of water, and ½ cup of maple syrup. Cook over medium heat until the raspberries break down and the sauce thickens, about 10-15 minutes.
- Once the cheesecake is set, carefully remove it from the springform pan. Top with the raspberry sauce and serve chilled. Enjoy!
Notes
- For a nut-free version, replace cashew nuts with silken tofu.
- If you don’t have oat flour, you can use all-purpose gluten-free flour.
- Agave syrup can be used instead of maple syrup for sweetness.