Royal raw gluten-free CHEESE THE QUEEN Classic cheesecake

A recipe for royal, raw, gluten-free, probiotic and very tasty cheesecake with CHEESE THE QUEEN! But...that's not all, this is one of our first recipes that we published  back in 2017.

We give it a new reading and an easier way of preparation, for more personal time and pleasure in the kitchen ;-)

Method of preparation:
For the best results, you can prepare the base from the previous day.

Start by preparing almond milk:
1 cup of almonds
3 cups of water
pinch of salt
soak the almonds in water from the night before /8-12h/
Blend the almonds, water and salt at high speed.
Strain through a nut milk bag or fine cheesecloth and pour the milk into a bottle.
Drain the almond pulp well.
You can store the almond milk for up to 2-3 days in the refrigerator.

Recipe for the base:
1 cup of almond pulp
5 dates - washed, peeled and pitted
½ tsp. cinnamon, best ground at the moment
½ tsp. lucuma powder for sweetening
¼ tsp. maca powder /for energy/
1 pinch of salt
Grind all the ingredients in a blender until a homogeneous mixture. Taste and adjust the sweetness, as you like it.
Distribute the mixture in a form with a removable bottom / the dose is for a diameter of 12 cm/.
If you like the base crispy, put the circle in a dehydrator at 45C for about 8-12 hours. If you prefer it softer or you don't have time, put it directly in the refrigerator to cool.

Flavoring the "cheese" for the cheesecake:
You can improvise with anything. In this case, we chose blueberries.
The best flavor combinations for blueberries are cinnamon, lemon, almonds, and agave, so they all feature in the recipe.

Recipe:
1 box of CHEESE THE QUEEN Classic for a lighter cream or 2 for a thicker one
½ cup of frozen blueberries / if you have fresh, just freeze them before making the mixture
½ cup of almond milk / or 1 if you use 2 boxes of CHEESE THE QUEEN/
½ cup melted cocoa butter
2 pinches vanilla, best from a pod
1 pinch nutmeg
3 tsp. lemon juice or lime /freshly squeezed/
3 tsp. agave syrup
2 tbsp. powdered blueberries /optional/
1 pinch of salt 

Grind all the ingredients in a powerful blender until a smooth, homogeneous mixture.
The ratio depends a lot on how sweet or tart the blueberries are, so experiment and adjust the flavor until you like it.

Done, you now have everything you need.
Pour the mixture over the base in an assembled form and leave in the refrigerator until it sets.
If you are in a hurry, you can put it in the freezer for about 1 hour.

Open the mold and transfer the cheesecake to a beautiful plate.
Decorate to your taste.
In the photos, the cheesecake is decorated with a dusting of cranberries, fresh blueberries, physalis and kumquats, coconut flakes and flowers.

You can use the remaining almond milk for a blueberry smoothie.

Serve to someone with love or enjoy on its own!

Bon apéti from CHEESE THE QUEEN!