Berry Cheese Cake
My Believe It or Not cookbook holds a very special place in my heart. I grew up with these recipes and are now raising my children with them. When creating this cookbook I knew I wanted to make it special and name recipes after the people who inspired/created them. So as you look through my cookbook you will see recipes such as Lisa’s Crunchy Granola, Valeries Blue Berry Smoothie, Demetri’s Dressing, Leslie’s Pico de Gallo, Doug’s Mac and Nut- Cheese, Taylors Marinated Carrots, and so many more. This cookbook truly comes from my friends and family. I hope you all enjoy it!
Here is one of my beloved recipes my Berry Cheese Cake!
1 cup uncooked millet
⅔ cup raw cashews
⅔ cup lemon juice
⅔ cup maple syrup
1 teaspoon salt
1 teaspoon almond extract
In a medium saucepan, add millet and 4 cups of water. Cook until the water is absorbed but the millet is not yet dry, about 40 to 50 minutes. In a food processor with a bottom blade, add the cooled millet and the rest of the ingredients. Process until very smooth and creamy. Pour the creamy mixture into a 9-inch pie plate and refrigerate for a 2 to 3 hours or until firm. Garnish with the fruit topping. Refrigerate until ready to serve.
12 ounces frozen unsweetened apple juice concentrate (use as concentrate, do not add water)
4 tablespoons cornstarch
2 cups blueberries
Dissolve the cornstarch in the apple juice concentrate and pour into a small saucepan. Add berries and cook on low, stirring constantly to prevent burning, until it thickens to a jam consistency. Chill the fruit topping. Pour and spread chilled topping over cheesecake and return to the refrigerate until ready to serve.