Ingredients (for a 20×20 cm baking sheet):
for the base:
- 100 g oats
- 10 dates
- 200 g hazelnuts, chopped
- 1/2 tsp cardamom, ground
- 1/2 tsp cinnamon, ground
- 1 pinch of salt
for the Cashew-Creme:
- 400 g cashews, soaked over night or for at least 4 hours (don’t discard the water)
- 30 g ginger, roughly chopped
- 2 tbsp maple syrup
- 2 tsp vanilla extract
- 1 lemon, zest and juice
- 1 pinch of salt
- 100 ml coconut milk
Toppings:
- almonds, roughly chopped
- thinly sliced lemon peel
- glazed ginger
- lemon zest
- cinnamon, ground
- Place all ingredients for the base in a high-powered blender or chopper and blend for a few minutes until a uniform solid mass is formed. Add a little water as needed.
- Pour the mixture into the mold, press firmly with a spoon or your hands and place in the refrigerator for 30 minutes.
- Meanwhile, prepare the filling. To do this, also put the soaked cashews (without water) in a high-powered blender or chopper with the remaining ingredients and blend. Gradually add the soaking water, not all at once, otherwise the mixture may be too liquid. It should have a creamy consistency and be super fine. You’ll need to blend it for a few minutes to achieve this. It should be thick and stick to the spoon, but also loose enough to spread.
- Now spread the cashew cream in the mold on the previously chilled base. Smooth it out and put it back in the fridge for 30 minutes to firm up a bit.
- Cut the finished cheesecake with a smooth and moistened knife into uniform squares. For the cheesecake, it is especially important to have smooth edges, which you can achieve by repeatedly dipping the knife in warm water.
- Decorate the individual pieces with almonds, lemon zest, glazed ginger, lemon zest and some cinnamon. Either serve immediately or refrigerate until ready to serve.
