Coconut Cheesecake with Thermomix Instructions

Coconut Cheesecake

Line a square 20cm cake tin with baking paper and place the 1 and 1/2 cups of cashews used in the top layer into a bowl. Cover with hot water and set aside while you gather your ingredients and make the base.
Place the base ingredients into your food processor and blend at high speed until the mixture resembles a fine crumb. Press the mixture firmly into your prepared tin and set aside.
Drain the cashews that have been soaking and place them into your processor with the remaining ingredients. Blend at high speed until the mixture is smooth and well combined. Pour the mixture over your base and place in the freezer for 4 – 6 hours to set.
You can serve it at this point or slice into servings and return to the freezer to store.
Enjoy.

*you can use rice malt syrup if you prefer.

Line a square 20cm tin with baking paper hanging over the sides.
Place the cashews for the top layer into a bowl and cover with boiling water. Set aside while you make the base.
Place the base ingredients into the bowl and blend at speed 10 for 10 seconds. Press the mixture firmly into your prepared tin and set aside.
To make the top layer strain your cashews and add them to the bowl with the remaining ingredients and blend at speed 10 for 20 seconds or until the mixture is smooth and well combined. Spread the top evenly over the base and place the slice into the freezer for 4 – 6 hours to set. Once set slice and store in the fridge or freezer.
Eat and enjoy.

*you can use rice malt syrup of you prefer.

If you are enjoying the recipes be sure to check out the books. I hope you find something you love. With thanks, B x