Strawberry Cream Cheesecake

Strawberry Cream Cheesecake

  • Serves: 10 - 12
  • Prep Time: 00:45
  • Cooking Time: 00:00
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This delicious raw cheesecake has everything. The nutritionally dense base, is made from Brazil nuts. The creamy filling contains cacao butter, which gives a white chocolate texture that sets firm and then topped with a tangy strawberry cream. It's then decorated with a drizzling of dark chocolate and chocolate dipped strawberries. Perfect for impressing your guests or to use as a birthday cake.

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • BASE:
  • 10 lge (1 cup) Medjool date(s), pitted
  • 1 cup brazil nuts, or almonds
  • 1 cup coconut (organic desiccated)
  • 2 1/2 Tbsp cacao raw powder
  • FILLING:
  • 3 1/2 cups cashews, soaked
  • 100g cacao butter
  • 1/2 cup honey (unprocessed), or coconut nectar
  • 1/2 cup lemon juice
  • 1 Tbsp lemon zest
  • 1 1/2 tsp vanilla extract (organic)
  • 1/4 tsp pink Himalayan salt, fine
  • STRAWBERRY CREAM:
  • 1 cup of filling
  • 300g frozen strawberries
  • 3 Tbsp honey (unprocessed)
  • 1/2 tsp vanilla extract (organic)
  • DECORATION:
  • 100g organic dark chocolate
  • Fresh strawberries

Directions

Soak cashews in hot water for 45 - 60 minutes. Lightly grease the sides of a 22cm springform cake tin with coconut oil. Place a sheet of baking paper over the base and clip closed the sides, leave a little hanging out, this will help when removing your cheesecake to plate.

To a food processor, add all the ingredients for the base. Process for approximately 2 minutes or until mixture comes together when pressed between your fingers. Press mixture firmly into the base of the tin. Place in the freezer while prepare the filling. Wipe out food processor.

Drain cashews, rinse well and place onto a tea towel to pat dry. Transfer into the clean food processor with the remaining ingredients for the filling. Process for approximately 4 minutes, stopping from time to time to scrape down sides. Mixture needs to be smooth and creamy, with no bits. Scoop out 1 cup of filling and set aside for the strawberry cream. Spread remaining filling mixture evenly over the base layer and place back into the freezer to firm up.

Place reserved cup of filling back into the food processor, with the remaining strawberry cream ingredients. Process for 60 seconds or until the frozen strawberries are well combined into a smooth cream. Remove cake tin from the freezer and spread strawberry cream evenly over the filling. Return to the freezer and allow the strawberry cream to set hard (allow 3 hours) or leave covered overnight in the freezer.

Place chocolate, broken into small pieces, into a double saucepan to melt. Use a tablespoon to scoop up chocolate and roll half of each strawberry into the chocolate on the spoon. Place on a plate lined with baking paper and allow to set (make sure strawberries are dry before coating). This can be done ahead of time and placed in the fridge.

Before serving remove cheesecake from freezer and remove sides of tin, it is best to use a hot knife to run around the sides prior to releasing the spring. Carefully pull away the paper and place cheesecake on serving plate.

Use a spoon to drizzle fine lines of melted chocolate over the top of the cheesecake. Scoop the remaining chocolate into a spoon and place a little melted chocolate under each coated strawberry before placing in position, this will help set the arrangement. (Make sure to decide on your arrangement before setting the strawberries in place.) I've use 16 strawberries on a third of the cake, placed in a rough triangle with a few placed on top for height.

It's best to keep frozen until ready to decorate. Once the cheesecake is decorated it can sit in the fridge for 2 - 3 hours before serving, but any longer it will need to be covered to stop it drying out.

Serve from the fridge so the strawberry cream has a soft texture, the filling will be firm due to using cacao butter. Store leftovers covered in the fridge.

Medjool date(s)

I use Medjool dates in my recipes, I like the flavour and softness of these dates. A bonus, there are no preservatives used with these dates. They blend easy when adding to recipes and give a slight caramel flavour.

Medjool dates are an excellent source of dietary fiber, rich in potassium, copper, manganese, magnesium and vitamin B6.

brazil nuts

Brazil nuts are a powerhouse of nutrition. They are the richest dietary source of selenium, only 5 brazil nuts a day will provide you with the recommended daily dietary intake. They are also high in antioxidants and contain vitamin E, manganese, magnesium, zinc and oleic acid. Research has shown that they reduce the risk of heart disease.

coconut (organic desiccated)

In the majority of my recipes where I use dried coconut, I use finely-shredded desiccated coconut (unless I have stated otherwise). Make sure you are purchasing unsweetened and organic - many regular brands contain preservatives (sulphur dioxide).

cacao raw powder

Raw cacao powder and cocoa are made from the same source but are so different. Cacao powder is raw, unsweetened and in it's natural state, it has a stronger flavour and you would use less than cocoa powder. It is so good for you; high in dietary fibre, iron and is a good source of magnesium and antioxidants. Cocoa has been heated and processed, the high heat when processing kills all the minerals and vitamins.

cashews

Cashews work well in a paleo lifestyle, as they are so versatile. They can be used to make dairy free milk, cashew butter, cashew cream or sour cream, dips and many more. Where possible, it is best to soak nuts before using to assist with digestion. Eat them raw but in moderation as they are quite high in omega 6. Stay away from store bought roasted nuts that have been cooked in canola, sunflower or similar vegetable oils.

cacao butter

Raw organic cacao butter is also know as chocolate butter. It is used to make chocolate, truffles and desserts. Raw cacao butter is made by cold pressing ground cacao to prevent the lost of vital nutrients and separates the thick and creamy butter from the fibrous powder. It sets firm and gives a rich chocolate flavour. Choose certified organic, cold pressed and non-gmo, my favourite brands are Lovingearth or Navitas Naturals. Cacao butter is high in antioxidants, healthy fats and is a good mood support.

honey (unprocessed)

Use unrefined or raw honey. It is the most common natural sweetener in my recipes. It's best to buy local unprocessed honey as it has wonderful health benefits and can help with allergies. Generally honey sold in supermarkets has been processed. Honey possesses antiseptic and antibacterial properties.

lemon juice

Use freshly squeezed lemon juice. Most store bought lemon juice containers preservatives.

lemon zest

Lemon zest is the finely grated yellow skin of the citrus fruit lemon. The lemon skin is where you will find the oil. To make lemon zest, use a fine zest grater so you can avoid the bitter white pith under the skin.

vanilla extract (organic)

Use an organic vanilla extract (not an essence) or vanilla powder. Vanilla makes a big difference to the flavour of a recipe, I recommend keeping to the quantities I have stated in a recipe. I prefer Madagascar pure vanilla extract manufactured by ‘Simply Organic’ and for powder, Vanillamax 100% pure, finely ground Madagascar vanilla beans produced by Bulletproof.

pink Himalayan salt

Raw pink Himalayan salt crystals is unlike common table salt which can be a highly refined industrial byproduct, otherwise know as sodium chloride. Himalayan salt is completely pure and may naturally balance the body's alkaline/acidity and regulate water content. In addition Himalayan salt helps in the absorption of nutrients from food and contains many trace minerals for healthy cell structure. I purchase fine pink Himalayan crystal salt so I can use it in my shaker and for cooking.

strawberries

Strawberries are loved for their aroma, bright red colour, juicy texture and sweetness. They are easy to grow in your home garden. Strawberries freeze well, use frozen in smoothies and desserts. They are an excellent source of vitamin C, contain folate and potassium, high in fibre, plus they provide anticancer bioflavonoids. To keep your strawberries fresh for several weeks, wash in a bowl with water and 1 tablespoon of vinegar, don't rinse, lay on paper towel to dry and place in a seal container in the fridge. Organic is best.

honey (unprocessed)

Use unrefined or raw honey. It is the most common natural sweetener in my recipes. It's best to buy local unprocessed honey as it has wonderful health benefits and can help with allergies. Generally honey sold in supermarkets has been processed. Honey possesses antiseptic and antibacterial properties.

vanilla extract (organic)

Use an organic vanilla extract (not an essence) or vanilla powder. Vanilla makes a big difference to the flavour of a recipe, I recommend keeping to the quantities I have stated in a recipe. I prefer Madagascar pure vanilla extract manufactured by ‘Simply Organic’ and for powder, Vanillamax 100% pure, finely ground Madagascar vanilla beans produced by Bulletproof.

dark chocolate

In some of my recipes I have used Paleo approved dark chocolate chips, they are dairy, soy, and gluten-free (the brands I like are 'Absolute Organics' 70% chips or ‘Enjoy Life’ (48%), purchased online or at health food stores). I also used 70 - 85% organic dark chocolate blocks broken into pieces or I make my own chocolate from: coconut oil or cacao butter, raw cacao powder and sweetened with 100% maple syrup, pinch of sea salt and vanilla extract.

strawberries

Strawberries are loved for their aroma, bright red colour, juicy texture and sweetness. They are easy to grow in your home garden. Strawberries freeze well, use frozen in smoothies and desserts. They are an excellent source of vitamin C, contain folate and potassium, high in fibre, plus they provide anticancer bioflavonoids. To keep your strawberries fresh for several weeks, wash in a bowl with water and 1 tablespoon of vinegar, don't rinse, lay on paper towel to dry and place in a seal container in the fridge. Organic is best.

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