Vegan Fig and Lemon Cheesecake
We're hoping to share more Vegan and Raw recipes for your Springform Pan from here on out - and we're happy to be starting now at Christmas! Here's a beautiful cake that can be easily decorated with figs, nuts, honey, lemon zest, and more! It's seriously a centerpiece in itself.
We'd love to see how yours turns out! Share your Christmas table with us!
@ELSTERWARE AND #ELSTERWARE ON INSTAGRAM AND FACEBOOK! SHARE YOUR RECIPES WITH US, TOO! WE'RE ALWAYS LOOKING FOR SOMETHING NEW TO TRY!
1/2 cup raw walnuts
1/2 cup raw pecans
1/2 cup raw almonds
20 dried mission figs
1 1/2 cups raw cashews, soaked overnight
8-10 dried calimyrna figs
8 tbsp raw nut milk (or water)
1-2 tbsp lemon juice
lemon zest from one lemon
1 vanilla bean, split and scraped
1/4 cup chopped raw nuts
4-6 fresh black figs
Line the bottom of your Elsterware Springform Pan with parchment paper; set aside. In a food processor fitted with the S blade, blend the walnuts, pecans and almonds into a coarse meal. Add the mission figs and pulse until combined. Press mixture into the prepared pan then cover with plastic and freeze until ready to use.
Drain the soaking water from the cashews and transfer them to the container of a high speed blender. Add the calimyrna figs, nut milk, lemon juice, lemon zest, and vanilla bean; blend until smooth, about 1-2 minutes. Once blended, pour the cashew mixture over the crust and freeze for at least 4 hours, or until solid.
When ready to serve, allow the cheesecake to thaw for 15 minutes, then top with chopped nuts and fresh figs.