"Nothing beats the combination of strawberries and cream. If it’s for a special occasion, I like to do an extra strawberry layer at the bottom with more powder added to create an ombre-style cake."
Strawberries and Cream
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- Recipe Card
Prep time: 30mins
Cook time: 3hrs
Serves or Makes: 12
Recipe Card
ingredients
For the base
- 80 gram cashews
- 80 gram almonds
- 80 gram macadamias
- 45 gram buckwheat
- 80 gram desiccated coconut
- 100 gram brown rice syrup
- 120 gram Medjool dates, pitted
- Pinch of Himalayan salt
ingredients
For the filling: layer 1
- 300 gram cashews, soaked overnight in water
- 100 gram brown rice syrup or maple syrup
- 5 tbsp carton coconut milk
- Pinch of Himalayan salt
- 100 gram cacao butter
- 4 tbsp strawberry powder
ingredients
For the filling: layer 2
- 300 gram cashews, soaked overnight in water
- 100 gram brown rice syrup or maple syrup
- 5 tbsp carton coconut milk
- 100 gram cacao butter
- 1/2 teaspoon vanilla powder
ingredients
For the topping
- 100 gram fresh strawberries, halved with the green tops left on
Method
For the base
Step 1
Line a 20cm cake tin with parchment paper. In the food processor, blend the cashews, almonds and macadamias into small pieces. Add all the other ingredients and process until well combined. Press the mixture firmly and evenly into the base of tin so it’s well compacted and place in the freezer to set.
For the filling
Step 1
You will be making this filling twice to create the two layers. Drain and rinse the cashews, discarding the soaking water, then put them in your blender with the syrup, coconut milk 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 until the mixture is smooth and creamy. This is your default cheesecake filling.
Step 3
Add your four tablespoons of strawberry powder and blend well. Pour the cheesecake mixture onto the base to form your first layer of filling.
Step 4
Tap the whole tin on the counter to release any air bubbles and help it evenly form the next layer. Place into the freezer. Wash up your blender in order to repeat the above step using the vanilla powder to make the second layer of filling.
Step 5
Ensure your first layer is frozen well for at least an hour before adding the next layer. Tap the whole tin onto the counter to release any air bubbles and help it evenly form your vanilla layer. Place the completed cheesecake back into the freezer and leave overnight to completely firm up.
Step 6
Remove the cheesecake from the freezer at least 10 minutes before you wish to serve, to allow it ample time to thaw and be easy to cut. Top with the fresh strawberries to serve.