Ideally you will use a food processor to make this recipe but if you don't have one of these, you can use a small 'bullet' style blender. However, you will have to split the mixture and work in batches. This may yield a coarser consistency and uneven texture but it will not affect the taste.
Contains Tree Nuts (Cashews and Pecans).
NUTRITION INFORMATION (Approximation only)
Serving Size: 94.6g
|Per Serve||Per 100g|
|Fat - Total||29.4g||31.0g|
First Things First
Begin by placing the cashews into a bowl, covering in boiling water and leaving to soak for approximately 1 hour to soften. While you are waiting, you can begin making the crust.
Top Tip: As an added flourish, create fruity swirls on top by pouring additional jam in four vertical lines on top of the cake and dragging a butter knife horizontally across the surface from top to bottom starting on the opposite side on each new pass. Be careful not to put the knife in too deep and disturb the crust.
Place the cheezecake into the freezer until solid (approx 3 to 5 hours).