DIRECTIONS

1. Soak the cashews in cold water overnight or in hot water for an hour.
2. Line the springform pan with baking paper.
3. In a mixer, mix the biscuits with the dried figs and 2 tablespoon of coconut oil until you obtain a sandy and slightly sticky mixture.
4. Place the mixture into the cake pan and press down with your fingers, using the back of a spoon to level out the surface.
5. Place in the refrigerator for at least 1 hour.
6. Grate the peel of the two previously washed organic lemons and squeeze the juice.
7. Transfer the lemon zest and juice in a blender along with the soaked and drained cashews.
8. Also add in the water 165 g of agave syrup.
9. Blend until you get a smooth and thick uniform cream.
10. Add in 120 g coconut oil and blend again for a few seconds.
11. Now take the pan out of the refrigerator and pour the cream inside. Place in the freezer for at least 2 hours.
12. A few minutes before the end of the 2 hours, squeeze a lemon and place the juice in a small saucepan.
13. Add in the water, 30 g of agave syrup, blue spirulina powder and mix with a whisk until there are no lumps.
14. Bring the saucepan over medium-low heat until warm.
15. Add the agar agar and mix with a whisk, bringing to a boil.
16. Boil for 2 minutes and then remove from heat.
17. Take the cheesecake out of the freezer and pour the blue liquid over the top. Return to the freezer for about half an hour. Decorate the cheesecake with chopped biscuits to create a beach effect. Remove the cheesecake and cut it into slices 10 minutes before serving.