This delicious cheesecake is something for everyone - whether you are vegan, paleo, low carb, gluten-free or lactose-free. The cashew nuts create a cream that is very similar to the cheesecake in consistency and taste. The advantage of this dessert, however, is that it does without animal products, grains and refined sugar. Thanks to the compact cheesecake mixture, the delicious vegan dessert is very filling.

Workload: approx. 45 minutes (+2 hours in the freezer)

Equipment: Powerful mixer (e.g. Moulinex), springform pan or pan with a diameter of approx. 30cm

Ingredients for approx. 8 large pieces:

Ground:
120g dates, pitted
75g walnuts
60g Dr. Goerg Coconut games
Zest of a lime

Cheesecake Layer:
270g Cashewkerne
2 Lecturers Dr. Goerg coconut milk
50g Dr. Goerg Coconut oil, soft but not runny
150g Maple Syrup
1 teaspoon vanilla (pulp of a vanilla pod)

1 pinch of salt
Zest of two limes
Juice of a lime

Strawberry Layer:
220g strawberries
2 tbsp (heaped) Dr. Goerg Coconut
50g Cashewkerne
2 TL Akornsirup
Juice of a lime

Preparation:
If you use a pan, cover it with baking paper to lift the cheesecake out of the mold. If you use a springform pan, it does not have to be specially prepared, as the frozen cake can be easily removed.
The cashew nuts are soaked in water overnight. If there is no time for this, you can pour boiling water over the kernels and leave them in the hot water for a few minutes.


Preparation:
For the ground all ingredients are mixed in a high-performance mixer for approx. 2 minutes until a uniform mass is formed. This is pressed flat in the shape used so that the entire floor is covered and even. At the edges, the bottom is pushed up a little up the outer wall.

For the middle cheesecake layer all ingredients with the soaked but dry cashew nuts and the coconut cream from the two cans of coconut milk (carefully skim off the white cream of the coconut milk with a spoon - the water in the can is not used) is crushed in the mixer and mixed together so that a creamy and lump-free mass is created.
This mass is poured directly onto the nut base and distributed evenly. Then put the mold in the freezer for about 1 hour.

The strawberry layer is the last layer, for which the ingredients are mixed again with the soaked but dry cashew nuts and washed strawberries and mixed in the high-performance mixer to a uniform mass.
Put the strawberry mixture on top of the frozen cheesecake layer and then put it back in the freezer for 40 minutes.

The cheesecake should be taken out of the freezer at least 20 minutes before cutting. Adorned with fresh strawberries or homemade strawberry sauce, the cheesecake is ready to serve and enjoy.

Good succeed!