Japanese-inspired Cheesecake
[[MORE]]
Base
1 cup almonds 1 cup walnuts 1 cup dates, pitted and chopped 1/2 tsp ginger 1/4 tsp sea salt 1 tbsp water 1 tbsp melted coconut oil 1 tbsp rice syrup Filling 2 cups cashews the cream from one can of full-fat coconut milk 1/2 cup rice syrup 1/2 cup coconut oil, melted 1/2 cup yuzu powder 2 tbsp white miso paste 1/4 tsp sea salt
2 tbsp black sesame seeds Grease a 9-inch springform pan with coconut oil. Place almonds, walnuts, dates, ginger, and sea salt in a food processor. Process until crumbly and well-combined. Add the water, melted coconut oil and rice syrup. Process again so that the mass becomes sticky. Transfer batter to greased pan. Spread out evenly and press down firmly. Place in fridge while you prepare the filling. In a high-speed blender, place the; cashews, coconut cream, rice syrup, melted coconut oil, yuzu powder, miso paste, and sea salt. Blend until smooth and creamy, scraping down sides occasionally. Pour filling over top of crust. Sprinkle with sesame seeds.
Set cake in freezer overnight to set. Transfer to fridge in the morning. Store leftovers in fridge or freezer.
