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Nectarine cheesecake with date and nut base
 
 
12 ServingsPTM30 min

Nectarine cheesecake with date and nut base


Fresh nectarine cheesecake with a base of dates and nuts. Pistachios on top

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Directions

  1. Melt the butter. Put the dates, the nut mix and the butter in the food processor and grind to a ball.
  2. Line the spring form with parchment paper, spread the mixture over the bottom and press. Cover with cling film and put in the refrigerator for 30 minutes.
  3. Meanwhile, grate the orange skin of the orange and squeeze out the fruit.
  4. Stir in the dairy spread with the agave syrup, the orange zest and the cardamom. Beat the whipped cream until the dairy spread is spread.
  5. Spread the mixture over the cake base and leave covered in the refrigerator for 8 hours.
  6. Cut the nectarines half way through. Remove the kernel and cut the flesh into 8 parts.
  7. Bring the orange juice gently with the nectarine slices, the agave syrup and the cloves to the boil. Cook for 2 minutes on low heat.
  8. Spoon the nectarines with a slotted spoon from the pan onto a plate and allow to cool.
  9. Boil the orange syrup to half in medium heat. This takes about 10 minutes. Remove the cloves.
  10. In the meantime, place the nectarines on the pie. Garnish with the nut mix. Serve the syrup with the cake. Yummy! .

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Nutrition

315Calories
Sodium4% DV100mg
Fat35% DV23g
Protein12% DV6g
Carbs7% DV20g
Fiber8% DV2g

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