recipe - Christmas berry Swirl Cheesecake

recipe - Christmas berry Swirl Cheesecake

Regular price $0.00 Sale

Christmas berry Swirl Cheesecake

http://www.iquitsugar.com/book/i-quit-sugar-christmas-cookbook/

Cake Filling
* 750g cream cheese, at room temperature (make
your own cream cheese with this recipe)
* 2 tablespoons yoghurt or sour cream
* 3 tablespoons coconut cream 
* 1/2 cup rice malt syrup, or to taste
* 1 egg
* dash vanilla powder
* 1 cup frozen raspberries
Cake Base
* 1 cup shelled pistachios or hazelnuts
* 1 cup shredded or dessicated coconut
* 1 cup almond meal, or other nut meal, or LSA
* 120g unsalted butter, softened
To Decorate
* extra raspberries and mint leaves (optional)
This is the perfect jaw-dropping cake to take along to Christmas lunch to impress even
the biggest sugar fan. It not only tastes decadently delicious but it looks pretty special too.
8 serves 8-12
Preheat the oven to 160ºC and line the sides and base of a 23cm spring-form tin with
baking paper.
To make the cheesecake base, grind the nuts in a food processer until semi-fine. Add
the coconut, almond meal and butter and rub with your fingers to make a dough. The
more you rub, the more you’ll release the oils in the nuts and achieve the right doughy
consistency. Add more butter if required. Press into the tin, covering the base and
sides to an even thickness (about 5 mm). Bake for 5–8 minutes until starting to turn
golden. Remove from the oven and allow to cool completely in the tin.
Meanwhile, place raspberries in a blender and slowly drizzle in enough water to make
a puree. Transfer to a small saucepan and stir over medium heat until raspberries
thicken to a syrup like consistency. Allow to cool.
Combine the cream cheese, yoghurt, coconut cream, syrup, egg and vanilla powder in
a large bowl using a wooden spoon. Don’t over-mix, and try to keep the aeration to a
minimum while stirring (too much air will make the filling puff up and then collapse
during cooking).
Spoon half the mixture into the cold base and smooth surface. Dot teaspoons of
raspberry sauce over cheesecake surface. Using a skewer, swirl raspberry over
cheesecake surface. Pour remaining cream cheese mixture over and smooth surface.
Return to the oven for 20–30 minutes or until the mixture pulls away from the base a
little and the centre is custard-like (don’t overcook).
Place in the fridge for at least 2 hours to firm before serving. Decorate with extra
raspberries and mint leaves.
Be sure to allow the cheesecake to cool for several hours before serving; otherwise, it
can taste too eggy.


all dry ingredient available in store
www.ourorganics.com.au