MIXED BERRY AND WHITE CHOCOLATE CHEESECAKE

Clean Creations, Cooking, Health, Nutrition, Vegan, YUM

Mixed berry and white chocolate cheesecake

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Now, this was one of those creations where my friend and I literally just threw things into the thermomix and hoped for the best. It ended up turning out incredibly and I’m almost going to claim it as the best cheesecake yet! Because it was such an experiment the measurements may be slightly off but just go with the flow and experiment yourself to find the right consistencies.

 I’m up in Lennox Head at the moment and this area has so much amazing food-spiration. I’ve got a thermomix and a huge kitchen so I’m so excited to be able to just experiment and have fun while having access to so much amazing, fresh, organic produce. There’s something about warm weather and living by the ocean that gets my mind and body inspired. I hope you love this cheesecake as much as my mum, my friend and I did because we ate it within two days!

Base

1 cup of almond

½ cup of hazelnuts

1 cup of medjool dates

Blend all ingredients together until consistently combined. Shape to bottom of a cake tin and set aside in the freezer.

White chocolate filling

4 cups soaked cashews

1 cup coconut cream (or coconut milk)

2 tbsp lemon juice

1/4 cup raw organic honey

pinch of salt

Blend together until smooth. Set aside half the mixture for the berry filling and pour the other half evenly onto the pre made base and place into the freezer.

Berry filling

½ of the pre made white chocolate filling

1½ cups of organic, frozen mixed berries (or fresh)

¼ cup of raw organic honey

splash of water

Heat the water, honey and frozen berries in a small saucepan on a medium heat until the berries are defrosted. Pour the berries and the sauce from the berries into the left over white chocolate filling and blend again. Pour evenly over the pre prepared base and white chocolate layer and place into freezer for 2-3 hours to set.

Serve with coyo and store covered in the fridge for 2-3 days.
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