#cheezecake

Look who woked up!

Cheezecake 🍰🍰🍰

Also he and Blob live now in the fish tank I get because mom will buy me bigger one.

Also, leave [*] for Toast. My uncle didn't feed them for two weeks even if he promised and they died...

Gingerbread Cheesecake

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Crust

1 1/2 cup old fashioned oats 1/2 cup pecans 1/4 cup coconut sugar

1 tbsp maca (optional) 1 tsp ginger 1/4 tsp sea salt

1/2 cup cold vegan butter

Grease a springform pan with coconut oil or line with parchment paper. Preheat oven to 350 degrees F.

Place the oats, pecans, coconut sugar, maca, ginger, and sea salt into a food processor. Process until fairly well ground. Transfer to a glass mixing bowl.

Cut in the cold vegan butter and use hands to fully incorporate.

Transfer batter to prepared pan. Spread out evenly and press down firmly with fingers. Bake in preheated oven for 10 minutes. Set aside to cool while you prepare the filling.

Filling

2 cups raw cashews the cream from one can of full-fat coconut milk the juice from two limes 1/4 cup pure maple syrup 1/4 cup molasses 1/2 cup coconut oil, melted 1 tbsp lucuma (optional) 2 tsp ginger 1 1/2 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp cloves 1/4 tsp allspice 1/4 tsp cardamom 1/4 tsp sea salt  1/8 tsp black pepper

1 tsp pure vanilla extract 1 tsp caramel extract (optional)

2 tbsp toasted coconut

Grease or line a 9-inch springform pan.

In a high-speed blender, place the; cashews, coconut cream, lime juice, maple syrup, molasses, melted coconut oil, lucuma, ginger, cinnamon, nutmeg, cloves, cardamom, sea salt, black pepper, vanilla extract, and caramel extract. Blend until smooth and creamy, scraping down sides occasionally.

Pour filling over top of crust. Gently spread out evenly. Spinrkle toasted coconut on top. 

Set cake in freezer overnight to set. Transfer to fridge in the morning. 

Back at Tibits again, it‘s been a while since I last drank a coffee here. Doing it now after several months feels so good and shows me how grateful I can be for such moments.