RED BERRIES CHEESECAKE

• Roughly process the cruesli and Sublim’ “L’Exotique” organic virgin coconut oil in the blender;
• Spread this mixture inside a 20/22 cm diameter ring lined with film, and ideally one with a removable base, then tap down and refrigerate;
• Soak the cashews in water and chill in the refrigerator for at least 4 hours;
• Into a blender: add the drained cashews, followed by melted Sublim’ “L’Exotique” organic virgin coconut oil, sugar, lemon juice, and agave syrup;
• Process slowly, regularly scraping the bowl until the texture is really smooth (it’s normal for the mixture to get warm);
• Add the lime zest;
• Pour onto the chilled base;
• Leave in the refrigerator to set for one day or overnight;
•_When the cheesecake is well set: heat the fruit coulis with the agar-agar, boil for 1 minute, cool slightly and pour over the cheesecake mix;
• Leave to set again before unmoulding (this takes little time thanks to the agar-agar);
• Decorate with fresh fruit.

Always plan ahead and prepare the cheesecake at least one day in advance to allow the cashews time to rehydrate, and give the cheesecake enough time to set correctly.