Inspired by the summer sunshine, this cheesecake is dangerously delicious. Every bite is truly sensational and can cause serious addiction. You have been warned!

I wanted to make something special for my grandma’s birthday, something classic, but with a new twist. I wanted something that shouts out SUMMER loud and something light and airy, perfectly suited for a noon party in the garden. And voila, this beautiful and indescribably yummy creation was born.

Ingredients 

For the unusual nutty (and by the way gluten & sugar free) base:

2/3 cup cashew

1 cup oats

1/2 cup (or a bit more) dessicated coconut 

1/2 cup dates

5 tbsp. coconut oil

For the peachiest filling: 

200g cream cheese

350g ricotta

150g brown sugar or substitute with 1/2 cup of honey 

3 small peaches, peeled and chopped

3 eggs

50g ground oats

For the base simply blend in all ingredients. Once you have a nice sticky consistency, place the mixture at the base of a spingform tin. Press the mixture with the back of a spoon to form an even base with no gaps.

Bake the base for 10 minutes in an oven at 180°C. Take it out and leave it cool.

Prepare the filling by beating the ricotta and the cream cheese. Add the the sugar and beat again. Then add the 3 eggs one by one and mix gently.  Add the chopped peaches next and the ground oats at the end. Pour the mixture gently over the base and pop it in the oven, reducing the heat to 160°C. Bake until the edges are set but the center remains a bit wobbly – about 40min or so.

Take the cheesecake out and let it cool down completely. Once cooled, put it in the fridge for at least an hour before serving.

Decorate with fresh peaches and serve it with love xx