GUEST RECIPE: Escape & Bake Indulgent Nut Butter Cheesecake
I am so excited to share this recipe in collaboration with Nicola - the amazingly talented brains behind Escape & Bake. We have created a dairy-free, refined sugar-free and gluten-free cheesecake using her skill and Nut Blend's Indulgent Nut Butter. Marbled throughout the cheesecake, our richest nut butter adds a rippling effect; not only is it the most indulgent dessert but it's so easy to make (I know what you're all thinking - we'd much rather have Nicola be our personal chef ANY day!).
For the base:
• 150g hazelnuts
• 150g pecans
• 6 tbsp coconut oil, melted
• 3 tbsp maple syrup
For the filling:
• 400g cashews
• 4 tbsp honey
• 6 tbsp maple syrup
• 1 jar Nut Blend Indulgent Nut Butter
To start, soak the cashews in water, just covering them. The longer you leave them to soak the better, so they become lovely and soft ready to blitz in the food processor. Ideally soak for 24hrs.
Preheat your oven to 160°C
Line the bottom of a lose base cake tin with baking parchment and grease with coconut oil.
To make the base, blitz the hazelnuts and pecans in a food processor. Add in the coconut oil and maple syrup. Blitz the mixture again until fully combined.
Press the base mixture into the cake tin and pop in the oven for 10 - 15 mins, until golden brown.
Keep the base in the cake tin and leave to completely cool.
Meanwhile, drain and rinse the cashews. Place them in a food processor along with the honey and maple syrup. Purée on high speed until smooth and creamy.
Pour the cashew filling, onto the cooled base, spoon in the Indulgent Nut Butter throughout the cashew cream. Use a skewer to marble the nut butter through the cashew cream and smooth. Pop the cheesecake into the freezer to set for approx 1 hour.
Once set, decorate with cookies and Indulgent Nut Butter chocolate bites. The cake will store perfectly in the fridge, or in the freezer if you want it to last a bit longer.
Have fun and enjoy!