|Raw Coconut & Raspberry Cheesecake|
This is our Christmas showstopper! A light and creamy coconut cheesecake, with a tart raspberry centre and a crunchy choc buckini base. It is the perfect cake to bring to the table this festive season. It can be made well in advance and stored in the freezer. When ready to serve, just defrost and decorate.
- ½ cups (300g) Chocolate Buckinis Clusters
- 1 tbsp Coconut Nectar
- 1 tbsp melted Coconut Oil
- 1 cup (125g) frozen raspberries, defrosted
- ¾ cup (90g) frozen raspberries for layering inside cake
- ⅛ tsp cinnamon
- 1 tbsp Coconut Nectar
- 1 tbsp lemon juice
- 3 cups (450g) Raw Cashews (soaked 6 hours, washed & drained)
- 1 ½ cups (375ml) coconut yoghurt
- ½ cup (125ml) Agave Syrup Light (or Coconut Nectar)
- 2 tsp of Vanilla Bean Powder
- 1 cup (250ml) coconut cream
- 1 cup (250ml) melted Coconut Paste (place jar in bowl of hot water to melt)
- zest and juice of one lime
- ½ cup (125ml) melted Coconut Oil
CHOCOLATE SHARDS (OPTIONAL)
- 1 block (80g) 85% Dark Chocolate
- 1 tbsp Fine Desiccated Coconut
- 1 tbsp Coconut Oil
- handful of freeze dried or fresh raspberries
- handful of Choc Coated Cranberries, cut in half
- chocolate shards, optional
- handful of Choc Coated Incan berries, cut in half
- handful of Caramel & Choc Coated Almonds, cut in half
To make base, process all ingredients in a food processor until crumbly. Lightly press mixture into the base of a greased 23cm springform cake tin. Smooth out mixture with a spatula and refrigerate.
To make raspberry coulis, blend 1 cup (125g) defrosted raspberries with coconut nectar, lemon juice and cinnamon until smooth. Set aside.
To make cheesecake filling, blend all ingredients (except coconut oil) in a high speed-blender or food processor, until completely smooth. This may take several minutes. Slowly add coconut oil, while blender is running and process until completely combined.
Pour half the cheesecake filling over the base. Spoon raspberry coulis over the filling – take care not to let coulis run out to the edge or the cake will stick to the tin when set. Use a teaspoon to swirl the coulis and filling together, creating a marble pattern. Scatter with ¾ cup (90g) frozen raspberries. Gently pour the remaining cheesecake filling on top.
Place cheesecake in an airtight container, or cover tightly with cling wrap, and freeze for 5 hours until set.
Making the chocolate shards is optional, but worth it! Melt chocolate together with the coconut oil in a heatproof bowl. Pour onto a baking tray lined with non-stick baking paper and refrigerate for 10 minutes to firm up a little. Scatter with desiccated coconut and return to freezer to set. Break into shards, place in airtight container and set aside in freezer.
Remove cheesecake from freezer. If you made the cake in advance and it is completely frozen, defrost in fridge for 6-8 hours. Run a knife around the edge of the cheesecake to loosen it before removing from tin.
To decorate the cheesecake, sprinkle raspberries in the shape of a moon crest. Arrange choc coated berries and almonds on top. If using chocolate shards, arrange and press lightly into the cake to secure.
Best eaten within 30 minutes of removing from fridge. Store any left over cake in an airtight container in the fridge, it will keep for 1 week.