Caramel cheesecake, a perfect cake for hot summer days

Caramel cheesecake, a perfect cake for hot summer days

Since  I opened my eyes this morning I’ve been feeling an irresistible desire to travel, to wander the streets of unknown places until I don’t feel my legs, to photograph interesting buildings and passersby, to find on every hill a perfect spot overlooking the city and to taste the most famous sweets of every place I visit. The one who travels is happy, the one who visits different continents,  Machu Picchu, the one who surfed in Australia, visited the pyramids in Egypt, dived in Bali, drank coffee in Italy and spent a day in Manhattan. That person is happy and rich. Travelling gets us back to life, teaches us important life lessons, tests our resourcefulness, ability to communicate with people and enriches us in every sense of the word. Visit many countries  and meet as many different people and cultures as possible should be mandatory for all the people in order to learn about tolerance and mutual respect.
I’d like to tell you what my next destination will be, I’d love to but I do not know. The wish list is too big but at the moment there are other priorities which makes me anxious, the feeling I fight with making cakes, of course. How else?
The good thing is that I always try to make healthy sweets, or at least their healthier versions so, therefore, my love for them is not so dangerous 🙂 In order to cope with anxiety due to lack of travel, I need something special, a strong dose of sweetness, ordinary energy balls do not help much … I need a caramel cheesecake which is creamy and perfect and can be eaten directly from the freezer as an ice cream cake, which is ideal for the summer heat. Since I can no longer wait, I’m going to get another dose of this treat and I’m leaving you the recipe. Enjoy!

Photo: Jovana Kostić

CARAMEL CHEESECAKE, A PERFECT CAKE FOR HOT SUMMER DAYS

Crust:

Ingredients:

  • 1/2 cup almonds
  • 1 tbs agave syrup
  • 1 tbs coconut oil

Instructions:

  1. Blend the almonds until they are broken.
  2. Add coconut oil and agave syrup and blend until everything is mixed together.
  3. Transfer the crust onto a 16 cm diameter pan.

Cashew cream:

Ingredients:

  • 1 cup cashews (soaked in water for 2 hours)
  • 1⁄4 cup coconut oil
  • Coconut cream from one coconut milk can
  • 1⁄4 cup agave syrup

Instructions:

  1. Blend the cashews until they turn into butter.
  2. Add coconut oil and continue to blend.
  3. Add coconut cream and blend some more.
  4. Add agave syrup and blend until you get smooth and creamy texture.
  5. Pour the cream over the crust and leave it in the fridge.

Caramel cream:

Ingredients:

  • 20 dates
  • 3 tbs coconut oil (melted)
  • 1⁄4 tsp Himalayan salt
  • 1 tbs vanilla extract
  • 1/4-1/2 cup water or almond or rice milk

Instructions:

  1. Blend the dates until they are completely broken.
  2. Add coconut oil and 1/4 cup milk or water and bend until you get a smooth cream. In case it is necessary, add more water/ milk.
  3. Add vanilla extract and blend some more.
  4. Pour caramel cream over cashew cream.
  5. Use a wet knife to flatten the top of the cake.
  6. Leave the cheese cake in the fridge or freezer for several hours before cutting it.

Photo: Jovana Kostić

 

Caramel cheesecake, a perfect cake for hot summer days
 
Author: 
Crust:
Ingredients
Crust:
  • ½ cup almonds
  • 1 tbs agave syrup
  • 1 tbs coconut oil
Cashew cream:
  • 1 cup cashews (soaked in water for 2 hours)
  • 1⁄4 cup coconut oil
  • Coconut cream from one coconut milk can
  • 1⁄4 cup agave syrup
Caramel cream:
  • 20 dates
  • 3 tbs coconut oil (melted)
  • 1⁄4 tsp Himalayan salt
  • 1 tbs vanilla extract
  • ¼-1/2 cup water or almond or rice milk
Instructions
Crust:
  1. Blend the almonds until they are broken.
  2. Add coconut oil and agave syrup and blend until everything is mixed together.
  3. Transfer the crust onto a 16cm diameter pan.
Cashew cream:
  1. Blend the cashews until they turn into butter.
  2. Add coconut oil and continue to blend.
  3. Add coconut cream and blend some more.
  4. Add agave syrup and blend until you get smooth and creamy texture.
  5. Pour the cream over the crust and leave it in the fridge.
Caramel cream:
  1. Blend the dates until they are completely broken.
  2. Add coconut oil and ¼ cup milk or water and bend until you get a smooth cream. In case it is necessary, add more water/ milk.
  3. Add vanilla extract and blend some more.
  4. Pour caramel cream over cashew cream.
  5. Use a wet knife to flatten the top of the cake.
  6. Leave the cheese cake in the fridge or freezer for several hours before cutting it.
Rating: 5.0. From 2 votes.
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