Serves: 10 | preparation time: 35 min | Time in freezer: 6h | Total time 35 min+6h
- Soak the cashews overnight in cool water (preferably) or in very hot water for 1 hour.
- Preheat the oven to 160 °C degrees and line a baking sheet with baking paper.
- Roast the nuts (separately) for 15 minutes, until they are golden brown. Cool down.
- Place the almonds into a food processor and pulse for a few seconds, until they've broken down a bit. Then add the walnuts and pulse again.
- Add the dates and the oats and pulse until everything begins to stick together. The crust should hold together when you pinch it in between your fingers.
- Add the crust mixture to the springform pan and spread it evenly over the bottom with a spatula. Press it firmly down with the bottom of a glass to really pack it down.
- Place ¾ part of the soaked cashews and the other filling ingredients into a food processor or a blender and blend on high speed until smooth. Pour the mixture on top of the crust layer. Cover the cake with a piece of plastic wrap and freeze it for at least 2 hours.
- Blend the rest (¼ part) of the cashews and the Coco Start Mango together in the food processor and blend on high speed until smooth. Place this mixture into an airtight container and move into the fridge.
- Then, after 2 hours, spread the Coco Start mango mixture onto the cheesecake layer and sprinkle the orange peel on top. Cover again and freeze for another 5 hours or overnight.
- Once set, remove the cheesecake from the pan. Dress the cake with e.g.: blackberries, passion fruit, blueberries and mint.
- Let it thaw at room temperature for 15-20 minutes before serving.
- Store leftover cheesecake in an airtight container in the freezer for 1-2 weeks.
This cake is ideal for the holidays, you can prep it already days before. The only thing you have to do is get it out of the freezer in time and dress it with fresh fruits on celebration day.