Strawberry White Chocolate Cheesecake
Ingredients
Crust
- 45g rolled oats
- 45g raw almonds
- 3 Tbsp. coconut sugar
- 1/8 tsp pink salt
- 2 Tbsp. + 1 tsp melted coconut oil
Strawberry filling
- 100g raw cashews (soaked 4-6 hours and rinsed)
- 80g strawberries
- 1/3 cup (80ml) evaporated coconut milk
- 5 Tbsp. condensed coconut milk
- 4 Tbsp. lemon juice
- 3 Tbsp. (30g) melted raw cacao butter
- 2 tsp lemon zest
- 1 tsp pitaya powder (optional for colour)
Preparation
Preheat oven to 170°C. Place all dry ingredients for the crust in a food processor and process well until it reaches the consistency of flour.
Add melted coconut oil into the food processor and process until it resembles wet sand.
Press the mixture against the sides and the bottom of the tart tin. Bake for about 15 minutes or until slightly browned. After it has cooled down, put it in the freezer for 30 minutes to an hour.
Put all ingredients for the strawberry filling in a high-speed blender and blend well. Layer it over the crust and freeze until set.
Take out the cake from the tin and garnish with whipped cream mixed with pitaya powder and strawberries.
