Whaaaat!? My boyfriend has a weakness to cheese cakes, that’s a problem when your diet is based on non dairy products but he decided not to let it stop him. we found a recipe for a cheese cake and changed it a bit. It’s sooo good that I’m struggling not to eat the whole cake at once.
Almonds - better to get blanched almonds, otherwise - after soaking the almonds, blanch in boiling water for 1-2 minutes, wash with cold water and easily peel the shells off.
Use a good blender/food-processor and put the almonds and cashew with up to 1/2-1 cup water. try adding the water slowly and gradually, it should be enough just to grind them into a thick and very very smooth paste, if you add too much water - the cheese will be runny. your blender would probably need 5-10 minutes to finish this task.
Add 120 Grams sugar and stir well. keep in the fridge.
Whip the non-dairy cream well, gradually add the sugar powder, corn starch and lemon zest (if you are not a big fan of lemon, add less or don't add it). make sure that the whipped cream is strong and peaks are formed.
Fold the cream and stir gently into the cashew-almond cheese. keep in the fridge.
In a large bowl - mix all the ingredients, once a ball has formed - stop kneading as this dough needs minimal kneading.
Divide the dough into a big ball and a small ball.
Use a big round baking pan and flatten the big dough ball as much as possible.
On a flat pan, covered with baking paper, flatten the small dough ball.
bake for 20-25 minutes at 180 degrees C until the dough is golden brown. take out for a cool-down.
Break the dough on the flat pan into crumbs.
when the dough is cold - add the cheese.
option 1- Spread crumbs above.
option 2 - cook the berries in a small pot with water and sugar (keep some of the berries uncooked aside), add the dissolved corn starch and stir well for 2-3 minutes. cook on a low flame 10-15 minutes. when the sauce has cooled down spread over the cheese and add the fresh berries on top.
keep in the fridge for at least 2 hours before serving.