Recipe of the Week - Classic Cheesecake

Extract from The Perfect Blend by Tess Masters - blender recipes to boost immunity and detox the body for a vibrant and healthy life.

Blend, freeze, slice and eat voraciously. That’s how easy this cake is! Once you have your cashews soaked (essential for a righteously creamy consistency), this decadent dessert takes less than 15 minutes to put together.

It looks and tastes just like dairy-drenched cheesecake, but my family and friends tell me they crave this more than the conventional kind. Add the lemon and poppy seeds for an awesome twist and a drizzle of strawberry sauce to up the indulgence.

Makes 10 slices

(c) Anson Smart

(c) Anson Smart


  • 160 g (51⁄2 oz) raw whole almonds

  • 170 g (6 oz) pitted dates, chopped, plus extra as needed


  • 180 ml (6 fl oz) coconut oil (in liquid form)

  • 120 ml (4 fl oz) full-fat canned coconut milk (shake, then pour)

  • 120 ml (4 fl oz) fresh lemon juice

  • 120 ml (4 fl oz) pure maple syrup

  • 420 g (15 oz) raw unsalted cashews, soaked

  • 1 tsp natural vanilla extract

  • Pinch of natural salt

  • Coconut Cream, to serve (optional)

Optional boosters

  • 1 tbsp finely grated lemon zest, plus extra to taste and decorate

  • 1 tbsp poppy seeds

  • Sweet Strawberry Sauce, to serve


To make the crust, grease a 23 or 25 cm (9 or 10 in) springform tin with coconut oil.
Process the almonds and dates in a food processor until the mixture is well combined and clumps together. Form the mixture into a ball; if it doesn’t hold together, you may need to add a bit more chopped date and process again. Press the mixture into the base of the prepared tin and set aside.

To make the filling, throw all of the ingredients into your blender in the order listed, including the lemon zest booster, and blend for about 1 minute until rich and creamy. To achieve the smoothest filling, stop the machine periodically and scrape down the sides of the container. Add the poppy seed booster once the filling is completely blended, then blast for just a few seconds to combine. Pour the filling into the crust. Cover the tin with foil and freeze the cheesecake for 6–8 hours until solidified.

To serve, transfer the tin from the freezer to the fridge and defrost for about 30 minutes. Gently release and remove the sides of the springform tin, then cut the cheesecake into 10 even slices with a very sharp knife. Keeping the slices together on the springform tin base, return the cheesecake to the fridge to continue defrosting for a further 30 minutes before serving.

Serve the slices plain or drizzle each one with 2 tablespoons of the Sweet Strawberry Sauce booster and top with a dollop of the Coconut Cream.

Pass the remaining strawberry sauce and coconut cream around the table.

Coconut cream

Makes 330 g (11 ¾ oz)

  • 240 ml (81⁄2 fl oz) full-fat canned coconut milk (shake, then pour)

  • 180 g (6 oz) young coconut meat

  • 2 tbsp coconut oil (in liquid form)

  • 1 tbsp pure maple syrup, plus extra to taste

  • 1 tsp natural vanilla extract, plus extra to taste

  • Pinch of natural salt

Optional boosters

  • 1⁄2 tsp finely grated lemon zest, plus extra to taste

  • 1⁄2 tsp fresh lemon juice, plus extra to taste

  • 1⁄8 tsp ground cinnamon, plus extra to taste

Pour all of the ingredients, including the boosters, into your blender and blast on high for 30–60 seconds until smooth and creamy. Tweak the vanilla, lemon and cinnamon to taste.

Use immediately, or chill in the fridge.

Sweet strawberry sauce

Makes 480 ml (17 fl oz)

  • 4 tbsp raw coconut water or filtered water

  • 85 g (3 oz) pitted dates, soaked

  • 300 g (101⁄2 oz) hulled and halved fresh strawberries

  • 1 tbsp fresh lemon juice, plus extra to taste

  • Pinch of natural salt

Optional boosters

  • 1 tsp grand marnier

  • 1 tsp finely chopped fresh ginger, plus extra to taste

  • 1⁄4 tsp natural vanilla extract

Throw everything into your blender, including any of the boosters, and blast on high for 30–60 seconds until smooth. Tweak the dates, lemon juice and ginger to taste.

This sauce will keep in the fridge for about 5 days.

Note: Because of the coconut oil, this filling will melt if left out at room temperature.

The Perfect Blend by Tess Masters

Jacqui Small Publishing, an imprint of The Quarto Group

Out now.