Pitaya & Black Goji Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
Roasted almonds, 80g
02 -
Gluten-free rolled oats, 20g
03 -
Dates, soaked for 1 hour, 70g
→ Pitaya Layer
04 -
Cashews, soaked for 4 hours, 150g
05 -
Agave syrup, 40ml
06 -
Coconut oil, 40ml
07 -
Lemon juice, 20ml
08 -
Pitaya powder, 2 teaspoons
09 -
Rice or almond milk at room temperature, 20-30ml (as needed)
10 -
Fresh blackberries, 100g
→ Black Goji Berry Layer
11 -
Cashews, soaked for 4 hours, 100g
12 -
Agave syrup, 30ml
13 -
Coconut oil, 30ml
14 -
Lemon juice, 10-20ml
15 -
Black Goji berry powder, 1-2 teaspoons
16 -
Rice or almond milk at room temperature, 20ml (as needed)
# Instructions:
01 -
Line a 12x10cm panettone mold (12cm diameter, 10cm height) with baking paper.
02 -
Process soaked and drained dates with roasted almonds and oats until mixture sticks together. Press evenly into prepared mold and refrigerate.
03 -
Blend soaked cashews with coconut oil, lemon juice, and agave until creamy. Add pitaya powder and blend until colored. Layer half the mixture, add blackberries, then cover with remaining mixture.
04 -
Blend soaked cashews with coconut oil, lemon juice, and agave. Add black goji powder and blend until colored. Pour carefully over pitaya layer.
05 -
Freeze for 4-5 hours until firm. Thaw for 40-45 minutes before serving and top with fresh blackberries.
# Notes:
01 -
Can adjust sweetness to taste in each layer
02 -
Add coconut oil if crust is too dry, or coconut flour if too moist
03 -
Must be thawed properly before serving for best texture