Fasting Cheesecake
(2.5)
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A nutritious and easy-to-make cheesecake that's perfect for fasting, with a cashew-based filling and a sugar-free digestive biscuit base.
00:00:00 total
Serves 8
easy
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Ingredients
- sugar-free digestive biscuits - 140g
- peanut butter - 40g
- Omani cashews - 300g (soaked)
- salt - watch the video to see
- lemon - 1 (zest and juice of one)
- honey - 100g
- vegetable pastry cream - 300g
- forest fruit jam - 280g (healthy habits)
- mint leaves - watch the video to see (for serving)
Instructions
- Prepare the base: In a food processor, add the cookies and peanut butter and beat. Transfer the mixture to a mold with a removable base and press it with a spoon to spread it well.
- Soak the cashews: Pour the cashews into a large bowl, add boiling water, cover with cling film, and let them soak. After soaking, strain the cashews.
- Make the filling: Put the strained cashews in the food processor. Add lemon zest and juice, honey, and beat. Then add the vegetable cream and beat again for 15 to 20 seconds.
- Assemble the cheesecake: Transfer the filling over the cookie base and put in the refrigerator for about 6 hours.
- Serve: Remove from the mold, cut into pieces, place on a plate, pour forest fruit jam on top, and serve with mint leaves.
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