This make-ahead frozen raw cheesecake is an interpretation of the much-celebrated dessert Peach Melba, combining peaches and raspberries with a delicious nutty crust base.
This recipe is vegetarian, gluten-free and dairy-free.
For the nut crust base
- 125g each pecans, cashews and desiccated coconut
- 125g soft Medjool dates, stones removed
- 1/4 teaspoon salt
- Zest of 1 lime
- 2 tablespoons milled flaxseed (optional)
For the peach layer
- 500g cashews, soaked for 2–3 hours (or preferably overnight)
- 5 fresh peaches, stones removed (or 2 x 400g cans sliced peaches, drained)
- 1 frozen banana
- 100ml coconut cream
- 125ml maple syrup
- 1 teaspoon vanilla bean paste or extract
- 1 tablespoon tahini
For the raspberry layer
- 125g frozen raspberries
- 1–2 tablespoons maple syrup, to taste
1. Grease and line a 20cm springform cake tin. Grind the pecans, cashews, coconut and dates in a food-processor or high-speed blender. Stir in the salt, lime zest and flaxseed (if using) to form a sticky dough and press firmly into the bottom of the tin. Place in the freezer for 30 minutes, until hardened.
2. For the peach layer, drain and rinse the cashews. Place all the ingredients into a food-processor or high-speed blender and process until smooth. Pour about two thirds of the mixture over the top of the base. Place in the freezer for about 45 minutes, or until the layer is firm.
3. Meanwhile, make the raspberry layer by adding the raspberries and maple syrup to the remaining peach mixture and blend again. Spoon the raspberry layer on top of the frozen peach layer and leave to freeze for 2–3 hours, or preferably overnight.
4. Remove the cheesecake from the freezer about 30 minutes before serving and decorate with frozen peach slices, raspberries, desiccated coconut and some chia/hemp seeds, if you wish.
‘The Goodness of Nuts & Seeds‘ (Kyle Books, £9.99) is the debut cookbook from award-winning food writer, cook, blogger, food and prop stylist Natalie Seldon.