Raspberry Cheesecake

For the raspberry cheescake, soak the almonds overnight. Drain ,rinse and remove the skin. Finely grind the almonds in a stand mixer or chopper and place in a bowl.

Then finely grind the cashews and place in an extra bowl. For the base, combine the ground almonds with the remaining ingredients for the base in a food processor to make a coarse dough. If necessary, add a tablespoon or two of water. However, the dough should be as firm as possible.

Sprinkle a round springform pan with coconut flakes. Press the mixture for the base into the mold with your fingers. Form a small rim. For the cream, mix the ground cashews well with the remaining ingredients for the cream in a chopper.

Add a few tablespoons of water if necessary, but the filling should be thick. Spread the berry cream on the cake base and chill in the refrigerator for about one to two hours. Garnish with the remaining raspberries and coconut flakes, serve and enjoy the raspberry cheesecake.

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