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deliciously-vegan · 9 months

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Membrillo Cheesecake

(Quince Paste Cheesecake)

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Base

1 cup almonds 1 cup hazelnuts 1 cup dates, pitted and chopped 1 tsp maca (optional) 1/4 tsp sea salt

1 tbsp water 1 tbsp coconut oil, melted 1 tbsp agave

Grease a 9-inch springform pan with coconut oil. (Or line with parchment paper.)

Place almonds, hazelnuts, dates, maca, and sea salt in a food processor. Process until very crumbly and well-combined. Add the water, melted coconut oil and agave. Process again so that the mass becomes sticky.

Transfer to prepared pan. Spread out evenly and, with clean damp fingers, press down firmly. Place in fridge while you prepare the filling.

Filling

2 cups raw cashews the cream from one can of full-fat coconut milk 1 package (375 ml) quince paste 1/2 cup coconut oil, melted

the juice and zest of one large lemon 1 tsp ground ginger 1/4 tsp sea salt

2 tbsp toasted coconut

In a high-speed blender, place the; cashews, coconut cream, quince paste, melted coconut oil, lemon juice, lemon zest, ground ginger, and sea salt. Blend until smooth and creamy, scraping down sides occasionally.

Pour filling over top of base. Spread out evenly and smooth the surface. Sprinkle toasted coconut evenly on top.

Set cake in freezer overnight to set. Transfer to fridge in the morning.

Store leftovers in fridge or freezer.

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