This cheesecake is a dead-set crowd pleaser with the beautiful berry swirl on top and the dense creamy filling. You can't beat that base either! Bring it to a BBQ or dinner party and you'll have friends begging you for the recipe.
1. Preheat the oven to 160°C and line the sides and base of a 23cm spring-form tin with baking paper.
2. 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.
3. 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.
4. 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).
5. 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).
6. 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (116g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 502 | ||
Calories from Fat: 430 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.8g | 64 % | |
Saturated Fat 26.9g | 135 % | |
Monounsaturated Fat 13.4g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 105.9mg | 33 % | |
Sodium 215.6mg | 7 % | |
Potassium 313.7mg | 8 % | |
Total Carbohydrate 14.5g | 4 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 12.8g | ||
Protein 8.1g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 502
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