It's February people. We have made it through January. We made resolutions and we broke resolutions. I realize the weather is different all over the world but here, in Ireland, we will begin to see the hope and new buds of spring rising up from the ground. In a few weeks daffodils will begin to peek their little heads out, birdsong will be heard. We have made it through the dark days my friends. Those were cozy blanket days, hopefully filled with self-care. Now, we have the month of love upon us, and I hope that these weeks for you are filled with SELF love! I bring to you this gift of White Chocolate & Strawberry Cheesecake. It takes a bit of work, but not only is it worth it, YOU are worth it! Gather the ingredients, put on some music, take the time, love yourself, treat yourself, and enjoy every minute of it. Share with your loves or just eat it with joy in your heart and a fork in your hand. This is my valentine to you all. XXOO
White Chocolate & Strawberry Cheesecake
-refined sugar free
-gluten free
-wheat free
-raw
You will need:
-food processor
-high speed blender
-20cm (8") springform pan
-greaseproof paper
Ingredients for the base:
240 grams (1 cup packed) pitted medjool dates
60 grams (3/4 cup) gluten free oats
100 grams (3/4 cup) raw almonds
pinch of salt
Ingredients for the filling:
210 grams (1 1/2 cup) raw cashews (soaked in HOT water for 1 hr.)
140 grams (2/3 cup, about 10 strawberries) strawberry puree, instructions below
4-5 extra strawberries for decoration (optional)
60 ml (1/4 cup unsweetened plant milk)
60 ml (1/4 cup) vegetable oil
140 grams (1/2 cup) maple syrup
30 grams (1/4 cup) cacao butter (melted)
1 Tbsp lemon juice
1 tsp vanilla
1/4 tsp salt
1 tsp apple cider vinegar
Instructions for base:
Line the bottom of a springform pan with greaseproof paper.
Blend the oats, almonds, and salt in a food processor until it resembles a fine crumb.
Add the dates and blend until it forms into a mixture that will not fall apart when pressed together.
Pour the mixture into the lined springform pan and press down evenly all the way to the sides to form the base.
Put in the refrigerator to set while you make the filling.
Instructions for the strawberry purée:
In a food processor or blender, blitz the strawberries until very well blended.
Pour into a mesh sieve and push the purée through into a bowl, leaving behind the seeds.
Measure out 140 grams (2/3 cup) for the cheesecake.
Use the excess for drizzling over cereals, desserts, or even this cheesecake when fully set.
Instructions for the filling:
In a high-speed blender add the soaked, rinsed, and drained cashews, strawberry purée, plant milk, vegetable oil, maple syrup, melted cacao butter, lemon juice, vanilla, salt, and apple cider vinegar.
Blitz on high until very smooth. This may take 2-3 minutes. You might need to stop and scrape down the sides of the blender a few times to make sure all of the ingredients are incorporated into the mixture.
Pour the very smooth, very silky mixture into the springform pan on top of the base.
Leave to solidify in the refrigerator overnight or for at least 8 hours.
In the morning carefully remove the sides of the springform pan, place the cake on a plate and decorate with extra strawberry slices or purée.
It will keep well in the fridge, covered for up to one week.
Comments
Post a Comment