🌊 White Chocolate Blue Spirulina Cheesecake 🍰
📝 Ingredients:
Soaking Cashews:
Cashews: enough to cover with water
Soaking Dates:
Pitted dates: enough to cover with water
Crust:
1/2 cup roasted hazelnuts 🌰
1/2 cup roasted cashews 🌰
1/4 cup coconut flour 🥥
1/2 cup soaked dates 🌴
White Chocolate Layer:
1 cup soaked cashews 🌰
1/2 cup coconut cream 🥥
1/4 cup lemon juice 🍋
1/4 cup coconut oil 🥥
1/4 cup agave syrup 🍯
1 cup melted white chocolate 🍫
Blue Spirulina Layer:
1 cup soaked cashews 🌰
1/2 cup coconut cream 🥥
1/4 cup agave syrup 🍯
1/4 cup lemon juice 🍋
1 cup melted white chocolate 🍫
1 tablespoon blue spirulina powder 💙
Serving Suggestion:
Fresh blueberries 🫐
Melted white chocolate drizzle 🍫
Instructions:
1️⃣ Soaking Cashews & Dates:
Soak cashews in a bowl with enough water to cover for at least 4 hours.
Soak pitted dates in a bowl with enough water to cover for 1-2 hours.
2️⃣ Crust:
Line the base of a 16 cm springform cake tin with baking paper.
Drain dates well, using a fork to remove any excess water.
In a food processor, blend roasted hazelnuts, cashews, coconut flour, and dates until the mixture sticks together.
Press the mixture evenly onto the bottom of the prepared mold. Place the crust in the fridge while you prepare the white chocolate layer.
3️⃣ White Chocolate Layer:
Melt white chocolate over low heat in a medium pot.
Drain cashews and place them into a high-speed blender. Add coconut cream, lemon juice, coconut oil, and agave syrup. Blend until smooth and creamy.
Add melted white chocolate and blend again until well combined. Adjust sweetness if necessary.
Pour the mixture over the crust. Freeze for approx. 20 minutes before adding the blue spirulina layer.
4️⃣ Blue Spirulina Layer:
Melt white chocolate over low heat in a medium pot.
In a high-speed blender, blend cashews, coconut cream, agave, and lemon juice until creamy.
Add melted white chocolate and blue spirulina powder. Blend again until well combined.
Carefully pour the mixture on top of the white chocolate layer. Freeze for at least 4-5 hours or until firm.
5️⃣ Serving:
Drizzle the cake with melted white chocolate and top with fresh blueberries.
6️⃣ Storing:
Store leftover cheesecake in the fridge or in the freezer for up to 3 months for optimal flavor.
Tips & How-Tos:
💡 Note on Coconut Cream:
Use full-fat canned coconut milk. Chill it overnight to separate cream from liquid. Ensure the cream is firm enough to scoop out; otherwise, the cake won't hold its shape.
💡 How to Roast Nuts:
Preheat oven to 180°C. Spread nuts in an even layer on a baking sheet. Roast for 10-15 minutes, stirring every 5 minutes. When browned and nutty smelling, remove and transfer to a plate.
💡 How to Drizzle Chocolate:
After setting, let the cake sit at room temperature for 5-10 minutes. Melt chocolate in a small pot over low heat. Test drip with a teaspoon. If it falls rapidly, let it cool slightly. Drizzle once it forms perfect drips.
Enjoy your delicious White Chocolate Blue Spirulina Cheesecake! 🌊🍰✨
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