Frozen Blueberry cheesecake is a great summer dessert! It turns out so bright, delicious, refreshing and with such an attractive texture! In addition, it is also useful. It includes almonds, dates, blueberries, and cashews... It will decorate any festive table!
Bake the almonds in the oven for 10-15 minutes at a temperature of 160 degrees. Cool.
Fill the dates with warm water and wait until they soften. Remove the bones.
Chop the almonds to fine crumbs.
In a bowl, combine the crushed almonds, dates, a pinch of cinnamon and salt, and once again punch with a blender until a homogeneous viscous mass.
Form a ring with a diameter of 19 cm to put on a substrate or plate. Lay the sides with an acetate film (you can replace the food film, but the sides will not be perfectly smooth).
Lay the almond-date mass, forming the base. It is very convenient to do this by slightly wetting your hands with cold water.
Put it in the freezer.
In a saucepan, combine the blueberries and sugar, put on the stove and bring to a boil. Add the starch and 2 tbsp of water. Stir and cook over medium heat for another 2 minutes, stirring constantly. Remove from heat and cool.
Soak the cashews in hot water for 2 hours. Then drain the water and grind with a blender until a smooth paste.
Add the remaining ingredients (coconut oil, lemon juice, milk, lemon zest and blueberry puree) and beat again until smooth.
If desired, you can also add sugar or honey for sweetness.
Pour the blueberry layer over the base and freeze for at least 4 hours, or better yet, put it in the freezer overnight.
30-40 minutes before serving, remove the cheesecake from the freezer and put it in the refrigerator. Decorate as desired.