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Here are the ingridients that are required to cook a perfect Cherry Casheesecake:
- Take 100 g of Nutcessity Himalayan Salted Nut Butter.
- Provide 150 g of Oats.
- Get 150 g of Ground linseed.
- Get 1 tin of coconut milk.
- Prepare 1 handful of frozen cherries.
- Prepare 180 g of cashews, soaked for 6+ hours then drained.
- Prepare 1 of lemon.
- Take of Coconut oil.
Ready with the ingridients? Here are the sequences on preparing Cherry Casheesecake:
- Grease a 9 inch spring form cake tin with a little melted coconut oil..
- Blitz the nut butter, oats and linseed together until they begin to combine..
- Open the tin of milk, and drain the liquid. Add half of this to the oaty mixture, and combine well with a spatula. Keep the remaining liquid for later. Press the oaty mixture into the base of the tin..
- Blitz the soaked and drained cashews with the milk, coconut cream, lemon juice (and a little zest) until smooth. Mix in the cherries, and pour over the base..
- Leave to set in the freezer for 4 hours, before keeping and eating from fridge temperature..
- Eat with a fork in front of the six nations….
Combine the cherries, sugar, and first measurement of water in a pot and bring it to a simmer. Whisk together the second measurement of water, lemon juice, lemon zest, and ClearJel. Pour into the simmering cherry mixture and stir until thickened. Cherry Cheesecake When I worked full-time and needed a quick dessert to take to a potluck or a friend's home, this pie was always the answer. You can substitute a graham cracker crust or use another type of fruit pie filling for a change of pace.
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