Monday, October 21, 2013

White Chocolate and strawberry cheesecake


White Chocolate and strawberry cheesecake


Base
1 cup of almond
½ cup of coconut flakes
pinch of vanilla powder
½ cup of date paste


Blend all ingredients together until consistently combined. Shape to bottom of a cake tin and set aside in the freezer. 

White chocolate filling
2 cups soaked cashews
½ cup coco quench (or coconut milk)
2 tbsp lemon juice
½ cup maple syrup
pinch of salt

Pinch of vanilla powder
¼ cup of cocoa butter
1 cup of sliced strawberries

Blend all ingredients except the strawberries together until a smooth consistency is formed. Set aside 1/3 of the mixture for the strawberry swirl filling. Fold sliced strawberries through the blended mixture then pour evenly onto prepared base. 

Strawberry swirl filling
1/3 of the white chocolate filling
1 tbsp of raspberry juice or beet juice

Mix in raspberry juice until mixture turns light pink in color and then pour over the white chocolate filling. Use a utensil to swirl the pink mixture through the white mixture then place into the freezer for 1-2 hours to set. 









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