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Amy Bean
Nectarine cheesecake with date and nut base
Fresh nectarine cheesecake with a base of dates and nuts. Pistachios on top
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Ingredients
Directions
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Melt the butter. Put the dates, the nut mix and the butter in the food processor and grind to a ball.
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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.
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Meanwhile, grate the orange skin of the orange and squeeze out the fruit.
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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.
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Spread the mixture over the cake base and leave covered in the refrigerator for 8 hours.
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Cut the nectarines half way through. Remove the kernel and cut the flesh into 8 parts.
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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.
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Spoon the nectarines with a slotted spoon from the pan onto a plate and allow to cool.
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Boil the orange syrup to half in medium heat. This takes about 10 minutes. Remove the cloves.
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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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