Posted by Renée Leonard-Stainton on 8 July 2016 - 3:39pm
Strawberries & Cream Cheesecake
Cake! Of the raw strawberries and cream kind! Oh me, oh my! I've been making raw cheesecakes for my local cafe and this baby + my raspberry variation (same recipe as below, I just change the berry type...shhh!) usually sell out the day I deliver them. I've been promising to share the recipe for a while now, so here it is...enjoy and feel free to mix it up with your own flavour combos! x
Cake! Of the raw strawberries and cream kind! Oh me, oh my! I've been making raw cheesecakes for my local cafe and this baby + my raspberry variation (same recipe as below, I just change the berry type...shhh!) usually sell out the day I deliver them. I've been promising to share the recipe for a while now, so here it is...enjoy and feel free to mix it up with your own flavour combos! x
Method
- For the base; Pulse drained dates in food processor until the dates form a paste
- Pour nuts into the food processor bowl & pulse until finely chopped & mixture comes together and forms a ball
- Press crust tightly into the bottom of a springform pan & place in the freezer
- For the filling; Combine cashews, lemon juice, coconut oil, coconut milk & maple syrup in an high-speed blender & blend until very smooth
- Scrape the seeds from your vanilla bean into the blender & blend on low speed
- Pour the filling into the crust and return to the freezer while you make the fruit topping
- Blend strawberries & maple syrup in food processor & process until smooth
- Pour over cashew layer of the cheesecake & gently spread it across the top with spatula
- Freeze until solid, at least 4 hours. Let thaw for 10 minutes before slicing and serving.
- Enjoy! x