For Crust:
3½ oz almonds, roasted, slivered, soaked overnight in water, and rinsed
3½ oz dates, pitted, preferably Medjool dates
3 tbsp cocoa powder
2 tbsp dark chocolate chips
3 tbsp coconut oil
⅛ tsp salt
10 strawberries, fresh, hulled and halved
For Coulis:
6 oz strawberries, fresh or frozen, hulled
1 tbsp lemon juice
3 tbsp powdered sugar
2 tbsp cold water
1 tsp vanilla extract
For Vanilla Layer:
4¼ oz cashews, roasted, soaked overnight in water and rinsed
½ cup coconut cream
4 tbsp unsalted butter, at room temperature
5 tbsp agave syrup
1 tbsp lemon juice
1 tsp lemon zest
½ tsp vanilla extract
⅛ tsp salt
For Strawberry Layer:
6 oz strawberries, fresh or frozen, hulled
3 tbsp powdered sugar
2 tbsp cold water
1 tsp vanilla extract
To Serve:
strawberries, fresh, hulled and cut according to your preference
Grease a 7-inch springform cake tin and line it with parchment paper.
Using a food processor, combine all ingredients (except for the strawberries) for the crust and pulse until well processed but still slightly crumbly.
Press this mixture onto your cake tin. Set your halved strawberries onto the edge of the cake tin, halved side facing outward.
Using a food processor, combine all ingredients for the vanilla layer and pulse until smooth. Layer this filling above the crust.
Lightly tap to release any air bubbles and transfer to the freezer. Freeze until set, preferably overnight.
The next day, prepare the coulis. Combine all ingredients and bring to a boil.
Reduce heat slightly and continue boiling until strawberries have completely broken down.
Transfer your mixture to a blender and puree until smooth.
Pass your coulis through a sieve. Strain any solids and discard. Allow to cool at room temperature before sealing and keeping it chilled.
Using a food processor, combine all ingredients for the strawberry layer and pulse until smooth. Layer this on top of the frozen vanilla layer.
Lightly tap to release air bubbles and freeze until set, preferably overnight.
Once the cheesecake layers have firmed up, remove the springform lid and its parchment paper lining.
Portion your cheesecake according to your preference. Drizzle 1 tablespoon of coulis on top of your cheesecake and garnish with a strawberry. Serve.
Do not over beat when mixing the filling. Too much air in the filling will cause the cake to sink and crack. It is best to have the cheesecake chilled, so make it one day earlier and refrigerate it before serving.
Sugar: 40g
:
Calcium: 129mg
Calories: 643kcal
Carbohydrates: 57g
Cholesterol: 184mg
Fat: 43g
Fiber: 2g
Iron: 2mg
Potassium: 278mg
Protein: 9g
Saturated Fat: 24g
Sodium: 521mg
Vitamin A: 1574IU
Vitamin C: 33mg
