Enjoy the exquisite Tropical Cheesecake with a velvety, creamy cashew quark filling resting on a tempting date and nut base. This heavenly treat is not only a feast for the senses, but also a lifeline for connoisseurs who always keep a slice of this delicious cake in the freezer for special moments.
Line a 24 cm diameter springform pan with baking paper. I only cover the bottom with baking paper and leave the sides blank.
For the base Pit the dates. Using a food processor, process the nuts, dates and salt into a smooth, slightly sticky mixture. With wet hands, press into springform pan until bottom and sides are evenly lined. Place in the freezer.
280 g Medjool dates, 160 g mixed nuts, 1 Pinch sea salt
For the filling Place the cashew nuts, quark, maple syrup, bourbon vanilla, pineapple juice, lemon juice, lemon zest and salt in a high-performance blender and blend to a homogeneous cream. At the very end, add xanthan gum and mix again on high speed.
180 g Cashews, 200 g vegetable curd cheese, 120 ml maple syrup, ½ tbspn ground bourbon vanilla, 3 tbspn Pineapple juice, 1 tbspn Lemon juice, grated zest of one organic lemon, 1 Pinch of salt, ½ tbspn Xanthan Gum
Remove the base from the freezer and pour in the filling. Smooth out, cover and put back in the fridge. Leave to set for at least 6 hours. .
Once the cooling time has elapsed, remove from the mold and decorate with the toppings of your choice
400 g mixed tropical fruit in pieces some blueberries, Grated coconut