Berry Delight Cheezcake
“Chef student Lorna created this indulgent raspberry no bake cheezcake, with an almond cacao crumb base & berry chia seed jam. This is a stunning dessert with flavours that are paired perfectly.”
Prep time - 45 minutes
Cook time - 10 minutes
Difficulty - Medium
Serves / makes - 8 portions
Ingredients
Crumb base:
50g whole almonds
80g gluten free oats
50g pitted dates
25g cacao butter (melted)
Cheezcake filling:
100g cashews
250ml canned coconut milk
80ml coconut oil (melted)
30ml brown rice syrup
20g raspberry power
Juice of ½ lemon
Berry Chia seed jam:
150g frozen or fresh mixed berries
Juice of ½ lemon
15g chia seeds
30ml brown rice syrup
Equipment
6 inch round cake tin
Food processor
Blender
Small saucepan
Potato masher
Method
Soak the cashews in boiling hot water for at least 10 minutes.
Place the almonds and oats into a food processor and blend till it becomes a coarse crumb. Add the dates and melted cacao butter till blended then place in a lined 6 inch round cake tin. Press firmly down with the back of a spoon or fingers till tightly packed. Put the base into the freezer while you make the filling.
Drain the cashews, add them to a blender along with the rest of the ingredients and blend till completely smooth and creamy.
Pour the filling onto the base and put it back into the freezer to set completely.
While your cheezcake is in the freezer, make the chia seed berry jam. Place the berries into a small saucepan on a low heat. Once softened, mash them with a potato masher, add lemon juice, rice syrup and chia seeds. Stir and simmer for about 5 minutes. Turn off the heat and let it sit until it is ready to use.
Once the cheezcake has completely set (this should take around an hour), carefully remove it from the cake tin. Top with the chia seed jam and fresh or frozen raspberries.
Place in the fridge for an hour before serving so it is perfectly set - not to soft and not too hard.
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Berry Delight Cheezcake
Ingredients
- 50g whole almonds
- 80g gluten free oats
- 50g pitted dates
- 25g cacao butter (melted)
- 100g cashews
- 250ml canned coconut milk
- 80ml coconut oil (melted)
- 30ml brown rice syrup
- 20g raspberry power
- Juice of ½ lemon
- 150g frozen or fresh mixed berries
- Juice of ½ lemon
- 15g chia seeds
- 30ml brown rice syrup
Method
- Soak the cashews in boiling hot water for at least 10 minutes.
- Place the almonds and oats into a food processor and blend till it becomes a coarse crumb. Add the dates and melted cacao butter till blended then place in a lined 6 inch round cake tin. Press firmly down with the back of a spoon or fingers till tightly packed. Put the base into the freezer while you make the filling.
- Drain the cashews, add them to a blender along with the rest of the ingredients and blend till completely smooth and creamy.
- Pour the filling onto the base and put it back into the freezer to set completely.
- While your cheezcake is in the freezer, make the chia seed berry jam. Place the berries into a small saucepan on a low heat. Once softened, mash them with a potato masher, add lemon juice, rice syrup and chia seeds. Stir and simmer for about 5 minutes. Turn off the heat and let it sit until it is ready to use.
- Once the cheezcake has completely set (this should take around an hour), carefully remove it from the cake tin. Top with the chia seed jam and fresh or frozen raspberries.
- Place in the fridge for an hour before serving so it is perfectly set - not to soft and not too hard.
Notes:
Equipment
6 inch round cake tin
Food processor
Blender
Small saucepan
Potato masher