Strawberries and cream un-cheesecake
» SERVES 16
» PREPARATION 1 HOUR 10 MINUTES (PLUS STANDING AND REFRIGERATION) You will need to start this recipe at least one day ahead to soak the cashews and to set the cake.
2½ cups (375g) raw cashews
1 cup (140g) raw macadamias
¾ cup (60g) desiccated coconut
½ cup (60g) almond meal
6 fresh dates (120g), pitted
¼ tsp vanilla bean paste
¾ cup (150g) coconut oil, melted 400g small strawberries
1 cup (240g) coconut yoghurt
½ cup (125ml) light agave syrup 1 tbsp finely grated lemon rind
⅓ cup (80ml) lemon juice
½ tsp vanilla bean paste, extra
80g cacao butter, melted
Halved extra strawberries, coconut flakes and edible flowers, to serve (optional)
1 Place the cashews in a medium bowl with enough cold water to cover. Stand, covered, for 4 hours. Drain, rinse under cold water; drain well.
2 Grease a 23cm round springform cake pan. Line the base and side of pan with baking paper, extending the paper 5cm above the edge of the pan.
3 Process the macadamias, coconut, almond meal, dates and vanilla paste until the mixture resembles coarse crumbs. Add 1 tablespoon of the coconut oil, then process until combined and the mixture starts to stick together. Press the mixture over the base of the pan, then using the back of a spoon, press down firmly and level.
4 Hull and thinly slice the strawberries lengthways. Strawberries shouldn’t be more than 3.5cm tall, or the tips won’t be covered by filling, so trim the strawberries if needed. Place the tallest strawberry slices around side of cake pan, sticking them to the baking paper; reserve the remaining slices. Refrigerate until required.
5 Blend the drained cashews with the coconut yoghurt, syrup, rind, juice and extra vanilla paste until as smooth as possible. Add the cacao butter and remaining coconut oil; blend until as smooth as possible. Pour two-thirds of the mixture over the base, then smooth the surface. Refrigerate while preparing the strawberry layer.
6 Blend the reserved strawberry slices until as smooth as possible; stir into the remaining cashew mixture. Gently spoon the strawberry mixture over the cream layer; don’t pour or the layers will combine. Refrigerate overnight or until set.
7 Remove the cake from the pan and place on a plate to serve. Top with the extra strawberries, coconut flakes and edible flowers.
If you have one, use a high-powered blender in steps 5 and 6 to achieve a really smooth result. The cake will keep in an airtight container in the fridge for up to 4 days.