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22 January 2011

Strawberry Cheesecake

Creates: 8” Round Cake
Prep Time: 15m
Chill Time: up to 6 hours

Crust:
1 c cashews
1 T coconut butter

In high-speed blender (or nut grinder attachment of hand blender) grind cashews to medium fine texture. Place in mixing bowl and add coconut butter. Mix well. Press into base of 8” spring form pan.

Filling:
2 c cashews
1 c strawberries (frozen work well)                            
¼ c water
4 T agave nectar
½ t lemon juice
¼ t salt
1 t cacao nibs (optional)
¼ c strawberries, sliced

Blend all but cacao nibs and sliced strawberries in high-speed blender to creamy smooth texture. Pour onto crust. Level top of cake with food spreader or spatula. Sprinkle with cacao (optional). Garnish with sliced and/or whole strawberries. Place in freezer to set up to 6 hours or right up to serving.

Malted Sauce:
1 T coconut butter
1 T raw carob powder
1 T agave nectar
¼ c water

In high-speed blender, add all ingredients. Blend well to creamy smooth texture. Refrigerate for up to 1 hour (optional) or serve.

Remove cheesecake from freezer (optional to remove up to 1 hour prior to serving), slice and plate, drizzle with Malted Sauce.

Additions: choose favorite fruit such as raspberry, blueberry, or pineapple. Sprinkle with coconut, ground nuts. Drizzle with Cashew Cream Sauce 

Ease level: êê

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