This recipe first appeared in Food magazine issue 76.
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Ingredients
Base
Filling
Method
1.In the bowl of a powerful food processor, place all the base ingredients and blend them until they are well combined. Place the mixture in the bottom of a 20cm spring-form pan and press firmly to cover the bottom evenly.
2.Melt the coconut oil and honey over a low heat in a pan. Place the cashew nuts, lemon juice and vanilla seeds in the bowl of a food processor and blend them together for 5 minutes, or until the mixture is creamy and smooth. Pour half of the cashew mixture into the pan on the top of the base.
3.Add the raspberries and lime juice to the remaining cashew mixture in the food processor bowl and whiz until the mixture is well combined. Carefully layer the raspberry mixture on top of the first layer in the pan and use a spatula to smooth the surface evenly.
4.Place the cheesecake in the freezer for a minimum of 5 hours, or overnight until frozen. Serve the cake with the goji berries and fresh or frozen berries.
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