This recipe follows the tradicional kisscake recipe you found here and here. You just have to garnish the cake with the fruits, flowers as you like. The next idea I’ll try to is a three level cake with marmelade on the top. I bet will be delicious. Enjoy the dessert (:
Authoreugênia
ingredients.
directions.
In a food processor, combine the almonds, dates, vanilla extract, and sea salt. Process until the mixture sticks together when pressed. Press the mixture into the bottom of a springform pan or a pie dish. Set aside.
In a high-speed blender, combine the soaked cashews, blueberries, coconut cream, maple syrup, melted coconut oil, lemon juice, vanilla extract, and lemon zest. Blend until smooth and creamy.
Pour the filling over the crust in the pan.
Place the cheesecake in the freezer for at least 4 hours or until set. Before serving, let the cheesecake sit at room temperature for about 10 min. Top with fresh blueberries. Slice and enjoy!
Ingredients
Directions
In a food processor, combine the almonds, dates, vanilla extract, and sea salt. Process until the mixture sticks together when pressed. Press the mixture into the bottom of a springform pan or a pie dish. Set aside.
In a high-speed blender, combine the soaked cashews, blueberries, coconut cream, maple syrup, melted coconut oil, lemon juice, vanilla extract, and lemon zest. Blend until smooth and creamy.
Pour the filling over the crust in the pan.
Place the cheesecake in the freezer for at least 4 hours or until set. Before serving, let the cheesecake sit at room temperature for about 10 min. Top with fresh blueberries. Slice and enjoy!
