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strawberry cheesecake recipe

Written on Tuesday, November 8, 2016 | 9:12:00 AM




SERVES: 8
PREPARATION: 10 minutes, plus 2 hours chilling
COOKING: 2 minutes

Ingredients : 
FOR THE BASE
- 80 g (2¾ oz) rolled (porridge) oats
- 80 g (2¾ oz/¾ cup) almond meal
- 2 tablespoons coconut oil, melted
- 3 tablespoons agave nectar
- 1 pinch salt

FOR THE FILLING
- 450 g (1 lb) silken tofu, drained
-200 ml (7 fl oz) coconut cream (the thick layer at the top of an unshaken tin of Thai coconut milk)
- 1 teaspoon vanilla extract
- 1 teaspoon xanthan gum
- 4 tablespoons caster (superfine) sugar
- 1 tablespoon icing (confectioners’) sugar, shifted, for dusting
- 300 g (10½ oz/2 cups) strawberries, hulled and halved

Preparation Method :
1) Put the oats in a food processor and blitz to a flour-like consistency. Add the remaining base ingredients and blitz again until combined. Tip into a 20 cm (8 inch) round or 35 x 11 cm (14 x 4¼ inch) springform cake tin and press evenly into the base using the back of a spoon. Chill.

2) Meanwhile, beat together all the filling ingredients except the icing sugar and strawberries, until thick and creamy. Spread over the cheesecake base, smoothing the top with a spatula. Chill for at least 2 hours in the tin.

3) Just before serving, carefully distribute the strawberries on top of the cheesecake and dust with the icing sugar. Release the cheesecake from the tin and serve.

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