Ingredients for the base:
·1 cup macadamia nuts
·1 cup of cashew nuts
·1 cup of pitted dates
Ingredients for cheesecake cream:
·2 cups of cashew nuts (300g),
soaked for at least 1 hour
·1/4 cup lemon juice
·2 teaspoons vanilla extract
·1/2 cup maple syrup
Ingredients for strawberry cream:
·1 cup of cashew nuts (150g)
soaked for at least 1 hour
·1 and 1/2 cups strawberries (200g)
·1 tablespoon lemon juice
·2 - 4 tablespoons maple syrup
Preparation:
Base: For the base, place all ingredients in a food processor and blend until the mixture is sticky to the touch. Press the base mixture into a 20-centimeter round cake pan and place in the freezer while you prepare the creams.
Cheesecake cream: Blend the ingredients in a blender until completely smooth, then pour the mixture over the base and return to the freezer. The mixture must be pressed well before pouring the strawberry cream over it.
Strawberry Cream: Blend all ingredients in a blender on high speed until completely smooth. Pour the mixture over the cheesecake cream and return to the freezer until completely firm.
Before serving, let the cheesecake sit at room temperature for 30 minutes and serve with sliced fresh strawberries.