Lemon and Blackberry Swirl Cheesecake
Ingredients
Crust
- 1 & 1/4 cup oats
- 1 & 1/4 almonds
- 2 tbsp coconut sugar
- 5 tbsp coconut oil, melted
- Big pinch of salt
Filling
- 1 cup raw cashews (soaked in boiled water for half an hour)
- 1 cup coconut cream (the thick part at the top of a can of full fat coconut milk when you open it)
- 2 tbsp cornstarch
- 5 lemons, juice & zest
- 1/4 cup maple syrup
- 1/3 cup blackberry
- 1/2 tbsp coconut sugar
- 2 tbsp water
Preparation
Pre-heat your oven to 175C and lightly grease a 10 inch loose base fluted tart tin.
Add all of the crust ingredients, except for the coconut oil, to a food processor or high speed blender. Blitz to a fine crumb and then transfer to a mixing bowl and slowly add coconut oil until a dough forms that when you pinch it, it sticks together. Press the dough into your tart tin making sure it is as compact as possible. Bake the crust in the preheated oven for 20 minutes and then take out and let cool slightly.
Transfer all of the filling ingredients except for the blackberries, water and coconut sugar, into a blender and blitz until smooth and creamy.
In a small saucepan heat the blackberries, water and coconut sugar until it starts to bubble and thicken (squish the berries a little bit). Once thickened, take off the heat and strain through a sieve to remove all the seeds and bits. Let the strained juice chill and thicken a little more.
Pour the creamy coconut, lemon and cashew mixture into the baked tart crust and then drizzle the blackberry mixture on top (do not drizzle from a height or it will just sink!) and then using a toothpick, make pretty swirls!
Put the whole thing in the oven for another 20 minutes. When you take it out the centre should have a slight wobble to it but not be liquidy. Leave to cool and then pop it in the fridge for at least 4 hours to set (in the tin). Slice up and enjoy!
