Ginger & peach cheesecake
Ingredients
- ½ cup almonds
- ½ cup sunflower seeds
- ½ cup oats
- 1 tbsp ground flaxseed
- A pinch of salt
- 1 tsp ground ginger
- 3 tbsp coconut oil
- 1 block of silken tofu
- 1 ½ cups cashew nuts
- ¾ cup coconut cream
- ½ cup agave
- 2 tsp lemon juice
- 1 tbsp coconut oil
- 2 tbsp cornflour
- 1 ½ tsp ginger
- ½ tsp cinnamon
- ¼ tsp nutmeg
- A pinch of salt
- 1 tsp vanilla extract
- 1 peach, diced
- 3 peaches, sliced
Steps
- Preheat the oven to 190°C and line a 9 inch round tin.
- Blend together almonds, sunflower seeds, oats, flaxseed, salt and ginger, until a fine crumb forms.
- Add the coconut oil and let it come together into a dough, add water 1 tbsp. at a time if necessary.
- Press into the tin and bake for 35-40 minutes or until firm to the touch.
- Blend all of the ingredients from tofu to vanilla. Mix in the diced peach and pour into the tin.
- Reduce the oven to 175°C and bake for 50 minutes.
- Cool at room temp at 10 mins, then place in fridge. Top with peach slices once cooled.