Fresh raw cheesecake – a tasty combination of sweet, sour and salty!
by: @Nellie Ohlsson
photo: @NELLIE OHLSSON
Calories per serve
- 6 dl of optional nuts (almond/cashew)
- 15 fresh pitted dates
- 1 tbsp water
- 4 tsp powdered liquorice
- 1/2 tsp ground vanilla
- a pinch of flake salt
- 1 dl coconut milk (for a thick layer on the top)
- 0.5 dl NJIE Fruit Drink Lemon
- 0.5 dl grated coconut
- grated lemon zest from 1/2 a lemon
- a pinch of saffron or 1 teaspoon turmeric (optional, used mainly for colour)
Start with the base of the cake. Mix 5 dl of the nuts, add the water, dates, liquorice/ground vanilla and flake salt. Mix into a crunchy batter. Chop the rest of the nuts and pour into the batter, making sure the dough sticks together. Taste in case you prefer more liquorice or salt. Press the dough mix into a mould with a removable bottom, about 12 cm in diameter. Place the mould in the refrigerator and start making the filling.
Blend all the ingredients for the filling together into a fluffy batter. Spread on the base of the cake with a spatula. Place the cake in the freezer for at least 4 hours, preferably overnight.
Garnish with berries and a slice of lemon!
Nutritional content per serving without garnish:
Energy 811 kcal
Protein 23 g
Carbohydrates 32 g
Of which sugars 23 g (of which 22 g of natural sheep fruit)
Fat 64 g