1 cup of almonds
1 cup of cashews
1 tablespoon of vanilla
1 tablespoon of maple syrup
1 teaspoon of water
A pinch of cinnamon (measure with your heart)
A pinch of salt
1 cup of Queensland Strawberries, roughly chopped
1 teaspoon of granulated sweetener of choice (I use monk fruit)
1 teaspoon of vanilla extract
½ teaspoon of lemon juice
½ teaspoon of arrowroot (tapioca) starch
½ teaspoon of balsamic vinegar
1¾ cup of raw cashews (soaked overnight in water*)
1 tablespoon of vanilla extract
3 tablespoons of lemon juice
1 teaspoon of lemon zest
⅓ cup of coconut oil (liquid)
½ cup of coconut cream (thick part only**)
⅓ cup of maple syrup (more or less to taste)
A pinch of pink salt
Strawberry sauce: Add the strawberries, sweetener and lemon juice to a medium-size saucepan over high heat.
Bring the mixture to a boil, and once boiling, use a potato masher or fork to break down and mash the berries.
Continue to cook for 5-8 minutes or until the sauce has reduced and thickened by ⅓.
Remove from the heat and set aside to cool. It will continue to thicken as it cools.
Cheesecake: Place almonds and cashews into a food processor or blender and process until they break down into a fine, sandy-looking crumb.
Add vanilla, maple syrup, cinnamon and salt and process again until a sticky "dough" forms. If it's a little dry and not sticking together, add a splash of water, one teaspoon at a time, until it holds together when you pinch it between your fingers.
Press base mixture into a lined 8 x 8 baking pan and set aside while you make your filling.
Place all cheesecake filling ingredients into a food processor or blender and process until deliciously smooth, creamy and well combined.
Taste and adjust as needed (extra maple for more sweetness, more lemon for extra tartness).
Pour ½ of your cheesecake mixture over the base.
Use a small spoon to dollop your cooled strawberry sauce onto your cheesecake mixture and use a toothpick (or utensil of choice) to make pretty swirls in the cheesecake filling.
Top with remaining cheesecake filling.
Dollop/swirl more of your cooled strawberry sauce onto the top layer of cheesecake and use a toothpick (or utensil of choice) to make pretty swirls.
Carefully tap the filled cheesecake tray on the counter top a few times to smooth it out and remove any sneaky air bubbles that may be hiding in the middle.
Place in the fridge/freezer for a few hours to set. This is absolutely THE hardest part about making this cheesecake but it's 100% worth it!
Once set, slice and enjoy.
- *If you prefer, you can quickly soak your cashews by submerging them in boiling water and letting them sit and soak at room temperature for 20-30 mins.
- **To get the thickest, creamiest coconut cream, open your can of coconut cream and let it sit, uncovered, in the fridge overnight. Scrape off the super creamy top layer the next morning when you’re ready to make your cheesecake.
You might also like to make Karen Martini's lime cheesecake recipe
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