Stracciatella Maqui Berry White Chocolate Cheesecake
Ingredients
Crust
- 80 g toasted almonds (ground)
- 80 g toasted cashews (ground)
- 3 T coconut oil
- 10 g cacao powder
- 2 T agave
First layer
- 240 g cashews (previously soaked for min 4 hours)
- 100 g coconut cream (the thickened cream from a can of full-fat coconut milk)
- 4 T agave
- 4 T coconut oil
- 3-4 T lemon juice
- 50 g dark chocolate (chopped)
Second layer
- 160 g cashews (previously soaked for min 4 hours)
- 80 g coconut cream (the thickened cream from a can of full-fat coconut milk)
- 2 T coconut oil
- 100 g white chocolate
- 1-2 T agave
- 2 T lemon juice
- 2 t maqui berry powder
- 3-4 T almond milk
Preparation
Line the base of a 16 cm cake tin with baking paper and process all the crust ingredients until the mixture sticks together, then press the crust mixture evenly into the cake tin.
For the first layer, place all ingredients except the chocolate in a high-speed blender and process until smooth and creamy, gently stir in the chopped dark chocolate pieces, and layer the filling on top of the crust.
For the second layer, melt the white chocolate in a medium pot over low heat, then place all the ingredients in a high-speed blender and process until smooth and creamy, and pour the mixture on top of the first layer.
Place the cake in the freezer to set for at least 3-4 hours.
