Cherry Cheese Cake
This cheese cake is delicious and guilt-free! I would not have believed that I could eat such a good cheese cake again when I was told I could not have cow’s milk and gluten! The good news is that everyone likes it, and when my kids eat it I don’t feel bad at all, as it only has a little bit of sugar in the topping.
Preparation Time: 30 mins
No Baking, but needs 1 hr soaking and half hour to set
250g gluten free digestive biscuits or GF Graham Crackers.
100g butter melted, I use goat’s, however any butter you may have works fine
550g raw cashew nuts
3/ 4 cup coconut milk
The zest and juice of one medium/ large sized lemon
6 tbsp honey
1 tbsp coconut sugar (optional)
1 ½ tsp vanilla extract
Gluten free cherry topping
Soak the raw cashews in hot water for at least an hour. Blend the biscuits with the melted butter and press into a butter-lined pie dish. Chill for 10 minutes until you prepare the filling. In the same blender, mix the drained cashew nuts, coconut milk, zest and lemon juice, honey and vanilla. Blend till smooth. Taste and adjust the sweetness with honey and the thickness with coconut milk. Pour onto the chilled base, chill again for 30 mins and pour the topping.