This stunning cheesecake is super easy to make and assemble. The pretty blue pea swirl is utterly unique. Just remember to soak raw cashews before using in the filling to create this sublimely creamy dessert.
Line bottom of 6 in (15 cm) springform pan with parchment. Generously oil bottom and sides. Set aside.
In food processor, pulse together almonds, coconut flour, and dates until almonds are coarsely ground. Add coconut oil, processing until mixture is well combined and holds together when pinched with your fingertips. Transfer to prepared springform pan and press into even layer to cover base. Refrigerate while making filling.
To make filling, in blender, mix together soaked cashews, syrup, lemon juice, almond extract, and salt. Scrape down sides of blender, as needed, until mixture is very creamy and smooth. Remove 1/4 cup (60 mL) mixture to small bowl and set aside.
Transfer remaining cashew mixture to large bowl along with cream cheese-style spread and lemon zest. Using whisk or hand mixer fitted with whisk attachment, whisk mixture until well combined. Scrape into springform pan over crust and smooth top.
Stir blue pea flower powder into 1/4 cup (60 mL) reserved cashew mixture until evenly blended. Add teaspoons of this mix onto top of main cheesecake mixture. With knife, lightly swirl into cake.
Refrigerate cheesecake for at least 4 hours, but preferably overnight.
About 1 hour before serving cheesecake, remove sides from pan, transfer to serving plate and discard parchment paper from bottom of cake. Garnish top of cake and serve.
TIP: If blue pea flower powder is not available, substitute with matcha powder.
This recipe is part of the The Most Beautiful Recipes for Mother's Day collection.
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