Ingredients
'Biscuit' base
Cheesecake white filling
Cheesecake Pink Filling
Cheesecake decoration
Nut milk
Method
‘Biscuit’ Base
1.Line a 25cm springform cake tin with plastic wrap; it needs to be fully lined with no gaps around the sides.
2.Using a metal blade in your food processor, blend coconut into a fine flour. Add nuts and pulse until they are the size of large couscous (you want some texture in the nuts as this makes for a more ‘biscuity’ base). Add the rest of the ingredients and pulse until the dough holds together when squeezed between your fingers.
3.Firmly press the mixture into the base of the cake tin. Set aside.
Strawberries and cream raw cheesecake
4.Blend all ingredients for white filling until smooth in a high-speed blender (be careful not to let mixture overheat). The consistency should be a little thicker than cream. Add a drop more almond milk, if needed, to get it super-smooth. Pour half the mixture over prepared ‘biscuit’ base.
5.Add all ingredients for pink filling to the remaining mix in the blender. Blend until smooth.
6.Pour into cake tin on top of white filling and lightly fold in with a spatula. (Don’t over-mix as you want to create a swirling, two-tone effect.)
7.Refrigerate overnight, or freeze for 5 hours until set. (This cheesecake also works well as an icecream cake served from the freezer.)
8.Remove cheesecake from tin, take off plastic wrap and transfer to a plate. Use a palate knife to smooth the outside of the cheesecake then decorate top with crushed freeze-dried raspberries or strawberries and edible flowers.
Nut Milk
9.Rinse almonds well, then blend all ingredients on high in a blender for 1-2 minutes until well combined.
10.Strain through a fine cheesecloth, muslin or nut milk bag. The milk should be smooth; if there are any grainy pieces, strain again or use a finer-weave cloth.
11.Pour into a jar or bottle and seal. It keeps in the fridge for 2-3 days. (Add more water to thin the milk or more nuts to make it creamier.)
