"This is such a beautiful cheesecake, and it’s fantastic with blueberries too, so do try making both flavours. The colour is vibrant and the taste of the lemon with the creamy sweet cheesecake and the sharpness of the berries is a perfect combination."
Raspberry Jam Cheesecake
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- Recipe Card
Serves or Makes: 8
Recipe Card
For the base
ingredients
- 60 gram cashews
- 60 gram almonds
- 60 gram macadamias
- 45 gram buckwheat
- 45 gram desiccated coconut
- 45 gram brown rice syrup or maple syrup
- 100 gram Medjool dates, pitted
For the jam
ingredients
- 2 tbsp chia seeds
- 6 tbsp warm water
- 250 gram raspberries
- 3 tbsp brown rice syrup or maple syrup
For the cheesecake
ingredients
- 500 gram cashews, soaked in water overnight
- 50 milliliter lemon juice
- 5 tbsp rice milk, carton
- 100 gram brown rice syrup or maple syrup
- pinch of Himalayan salt
- 100 gram cacao butter
- 1/2 lemon, zested
For the base
Method
Step 1
Blitz the cashews, almonds and macadamias to small pieces in the food processor. Add the remaining ingredients and blend until everything is well combined and the mixture is sticky.
Step 2
Press the mixture firmly and evenly, so it’s well compacted, into a round 20cm cake tin lined with parchment paper. Place in the freezer so the base can firm up.
For the jam
Step 1
Stir the chia seeds into the warm water in a small bowl and leave to thicken. Blend the raspberries in the food processor until smooth, then add the syrup and continue to process. Once the chia seed mixture has thickened, add the raspberry purée and stir well. Place the jam in the fridge to firm up.
For the cheesecake
Step 1
Drain and rinse the cashews, discarding the soaking water, then place them into your blender with the lemon juice, rice milk, syrup and salt.
Step 2
In a saucepan, melt your cacao butter until it becomes liquid. Add this to the blender last and continue to blend well until the mixture is smooth and creamy, then gently fold in the lemon zest.
Step 3
Pour half of your cheesecake mixture over the set base in the tin, then tap the whole tin on a flat surface to remove any air bubbles and settle the mixture evenly.
Step 4
Add dollops of your jam then swirl it through the cheesecake in S movements with a toothpick for a marble effect. There should still be large patches of jam for the visual effect when cutting a slice, and also the taste of the fruit when eating it.
Step 5
Pour the remaining cheesecake mixture over the top, repeat the marbling effect with the jam and add final flecks of lemon zest to the top. Place the tin back into the freezer and leave overnight for the cheesecake to set completely.
Step 6
Remove it from the freezer 10 minutes before you wish to serve the cheesecake, allowing it ample time to thaw slightly and be easy to cut.