Learning > Recipes

Raspberry Cheesecake



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•    6 digestive biscuits

•   40g butter (softened in room   temperature)

•  30ml coconut cream

•  250g raspberries

•  400g cashews (soaked in water overnight)

•  1 tsp vanilla essence

•   60ml coconut oil

•  60ml honey

•   60ml lemon juice

•   1 tsp lemon zest



6.5-cm stainless steel round moulds X 6



•   Crush the biscuits in a plastic food storage bag. Then, mix it well with butter.

•   Put the crushed biscuits into the bottom of the 6 moulds. Using a fork, press biscuits tightly to form a 0.5 cm thick cake base.

•   Drain excess water from the cashews. Process all the ingredients (except the lemon zest) in a blender then add the lemon zest. Pour it into the moulds until 90% full. Refrigerate for 1 hour or longer.


Source: Prime Magazine Apr Issue. Reproduced with permission.


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