Ingredients
Cake Filling
- 750 g cream cheese.
- 2 tablespoons full-fat natural or Greek yoghurt.
- 1/4 cup coconut cream.
- 1/2 cup rice malt syrup.
- 1 free-range egg.
- 1 teaspoon vanilla powder.
Cake Base
- 1 cup almonds.
- 1 cup almond meal.
- 1 cup shredded coconut.
- 120 g butter, at room temperature.
To serve
- 1 cup Raspberry Chia Jam.
Directions
- 1. Preheat the oven to 160°C/325°F/Gas Mark 3 and grease the sides and base of a 22cm spring-form tin.
2. To make the cheesecake base, grind the nuts in a food processor 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 consistency. Press into the tin, covering the base and sides to an even thickness (about 5 mm). Place into the oven and bake for 5–8 minutes until starting to turn golden. Remove and allow to cool completely.
3. Clean out the food processor and place the cream cheese, yoghurt, coconut cream, syrup, egg and vanilla powder into the mixing bowl and blitz until combined. Spoon into the cold base and return to the oven for 20–30 minutes or until centre is custard-like (don't overcook). Remove from the oven and place in the fridge for at least 2 hours to firm before serving.
4. Place cheesecake on a serving plate. Drizzle over Raspberry Chia Jam and for an even more dramatic effect, place in a knife!
Note
Styling by Gemma Lush.
- You can find our recipe for Raspberry Chia Jam here.
What do you get when you combine our famous crunchy nut cheesecake with raspberry chia jam?! A Bloody Good Cheesecake of course, which makes for a perfect celebratory Halloween cake. This cheesecake has plenty of "WOW" factor and tastes totally delicious!
Ingredients
Cake Filling
- 750 g cream cheese.
- 2 tablespoons full-fat natural or Greek yoghurt.
- 1/4 cup coconut cream.
- 1/2 cup rice malt syrup.
- 1 free-range egg.
- 1 teaspoon vanilla powder.
Cake Base
- 1 cup almonds.
- 1 cup almond meal.
- 1 cup shredded coconut.
- 120 g butter, at room temperature.
To serve
- 1 cup Raspberry Chia Jam.
Directions
- 1. Preheat the oven to 160°C/325°F/Gas Mark 3 and grease the sides and base of a 22cm spring-form tin.
2. To make the cheesecake base, grind the nuts in a food processor 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 consistency. Press into the tin, covering the base and sides to an even thickness (about 5 mm). Place into the oven and bake for 5–8 minutes until starting to turn golden. Remove and allow to cool completely.
3. Clean out the food processor and place the cream cheese, yoghurt, coconut cream, syrup, egg and vanilla powder into the mixing bowl and blitz until combined. Spoon into the cold base and return to the oven for 20–30 minutes or until centre is custard-like (don't overcook). Remove from the oven and place in the fridge for at least 2 hours to firm before serving.
4. Place cheesecake on a serving plate. Drizzle over Raspberry Chia Jam and for an even more dramatic effect, place in a knife!
Note
Styling by Gemma Lush.
- You can find our recipe for Raspberry Chia Jam here.