STRAWBERRY CHEESECAKE

I created this cake for Jasper’s very first birthday. It was strawberry season at the time so I thought they would be the perfect choice. Seasonal fruit is so sweet that there is no need for extra sweetener. You can use which ever berry is in season for this cake.Strawberry Cheesecake

Base

Ingredients 

2 cups organic hazelnut flour. I activate the hazelnuts myself, this gets rid of the phytic acid. For more information on why we need to avoid eating phytic acid see my blog here

2 cups organic coconut- you can use desiccated coconut or coconut flakes, I like using toasted coconut flakes

80g organic grass-fed butter

Method 

1) Preheat the oven to 180°C (350F). Using a food processor blend all the ingredients. Press them into a spring form cake tin and bake for 12 minutes. Set aside and turn the oven down to 160°C (325).

 

Filling

Ingredients 

750g organic quark or cream cheese

3 cups organic strawberries, measured before pureed, whatever berry is in season

2 tsp organic vanilla powder

2 organic eggs from pastured hens

2 tsp organic cinnamon powder

Add 1/8-1/4 cup of organic raw honey for a sweeter version

Method

1) Using a food processor, puree the strawberries until smooth

2) Add the rest of the ingredients and bend until smooth

3) Pour on top of the base and bake for about 55 minutes. The middle will still jiggle but it will continue to cook once taken out of the oven

4) Once cooked, place the cake (still in the tin) on a cooling rack, let completely cool before putting into the fridge. Cool for at least one hour before serving

Topping 

Ingredients 

3/4 cup organic hazelnuts

3/4 cup organic coconut

1 tsp organic cinnamon

60g organic grass-fed butter

2 tbsp organic brown rice syrup

Method 

Whilst the cake is baking you can make the crunchy topping

1) Using a food processor, blend the nuts coconut and cinnamon. Don’t blend too much, you want it to be slightly chunky

2) Heat a fry pan. Once warm add the butter and brown rice syrup, let that melt bit before adding the remaining ingredients. Cook until slightly brown, stirring the entire time so that it does not burn

Just before serving garnish with the topping, spread it however you like, a few strawberries on top also look nice.

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1 Response

  1. June 27, 2014

    […] party. I would say it was his favourite dish that I served on the day, even more so than his birthday cake, which was also much loved mind you. This makes the perfect side dish to any meal. it’s lovely […]

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