The ultimate raw vegan strawberry cheesecake

This is the ultimate strawberry cheesecake recipe for vegans and raw enthusiasts – it’s creamy, decadent and an absolute showstopper of a dessert. Made with a date and macadamia base and rich coconut filling, this vegan cheesecake needs to freeze overnight, which makes it the perfect prep-ahead dessert for birthday celebrations and dinner parties

• READY IN60 minutes, plus soaking and freezing

• COOKING TIME0 minutes

• PREP TIME60 minutes

• SERVES16

最终生的素食草莓芝士蛋糕

这是素食主义者和原始爱好者的最终的草莓芝士蛋糕食谱 - 它是奶油，颓废和绝食的甜点。这个素食芝士蛋糕由日期和澳大利亚的基地和丰富的椰子馅料制成，需要一夜之间冻结，这使得它成为庆祝生日庆祝活动和晚宴的完美预备甜点

• 在60分钟内准备好，加上浸泡和冻结

• 烹饪时间0分钟

• 准备时间60分钟

• 服务16

Ingredients

For the base

• 150g pitted dates, halved

• 65g macadamia nuts

• 50g desiccated coconut

For the filling

• 600g cashews, soaked overnight

• 400g coconut milk, refrigerated overnight

• 50g coconut oil

• 225ml light agave syrup

• 1 vanilla pod

• 465g fresh strawberries, hulled and roughly chopped

For the coconut snowballs

• 90g desiccated coconut

• 1 tsp coconut oil

• 25ml light agave syrup

• 1 tbsp coconut cream

• 2 drops rose extract

For the decoration

• 5 strawberries

• 3 tbsp coconut cream

• 1 tsp freeze-dried strawberries

• 25g silver glitter spray

Method

1. 1

   Line the base of a 20cm springform cake tin with baking paper. Blend the dates, macadamia nuts and desiccated coconut in a food processor until you get damp crumbs. It will seem loose, but you should be able to press the crumbs together with your fingertips as if it’s a dough. Tip into the lined tin and flatten out with the back of a spoon until it creates an even layer and is pressed in. Transfer to your freezer until needed.

2. 2

   Drain the cashews and set them aside. Carefully open and scoop out the set coconut milk from the top of the chilled can and add to a food processor, saving the coconut water. Blend the coconut milk until smooth and creamy. Add the coconut oil and blend until completely smooth. Add the agave syrup and scrape in the seeds from the vanilla pod, discarding the pod. Blend until smooth. Finally add the soaked cashews and 50ml leftover coconut water and blend until smooth and creamy. It will look curdled at first, but after about 5-7 minutes it should have a thick, smooth consistency.

3. 3

   Divide the filling between four bowls. Add 300g strawberries to the food processor with one bowl of mixture. Blend until smooth. Pour this strawberry mix on to the base, reserving 2 tbsp for decoration later. Tap the sides of the base to make it even and transfer to the freezer for 20 minutes.

4. 4

   Add 130g strawberries to the food processor with a second bowl of the mixture, and blend until smooth. Pour over the first frozen cheesecake layer and transfer back to the freezer for a further 20 minutes. Add the remaining strawberries to the food processor with a third bowl of mixture and blend well. Pour on to the other cheesecake layers, smooth and leave in the freezer for a further 20 minutes. Pour the final bowl of plain mixture over the other layers and freeze overnight.

5. 5

   The next day, remove the cheesecake from the freezer and leave it to thaw in the fridge for 3-4 hours or until easy to slice. Meanwhile, add 45g desiccated coconut to a mini food processor along with the coconut oil. Process on a high speed for 2-3 minutes, occasionally scraping down the sides, until it starts to resemble a slightly chunky paste.

6. 6

   Add the agave, coconut cream and rose extract and process until combined. Add 25g desiccated coconut and pulse until just combined. Shape the mixture into 5 balls and coat with the remaining shredded coconut. Place in the fridge for 1 hour to firm up.

7. 7

   Dip the strawberries into the coconut cream and leave in the freezer for 5 minutes until firm. When ready to decorate, put the leftover filling into a piping bag with a small star nozzle and decorate the top with small stars. Top with the strawberries, freeze-dried strawberry pieces and coconut snowballs. Finish off with the silver glitter spray.

Nutritional Details

Each serving provides

• ENERGY2089kj499kcal25%

• FAT36.0g51%

• SATURATES16.0g80%

• SUGARS24.0g27%

• SALT0.04g<1%

% of the Reference Intakes

Typical values per 100g: Energy 1231kj/294kcal

Each serving provides

31.7g carbohydrate 6.7g fibre 9.2g protein

配料

为基地

• 150克馅饼日期，减半

• 65克澳洲坚果

• 50克干燥的椰子

填充

• 600g腰果，过夜浸泡

• 400克椰奶，冷藏一夜

• 50克椰子油

• 225ml光龙舌兰糖浆

• 1香草荚

• 465g新鲜草莓，外壳粗大切碎

对于椰子雪球

• 90克干燥的椰子

• 1茶匙椰子油

• 25ml光龙舌兰糖浆

• 1汤匙椰子奶油

• 2滴玫瑰提取物

为装修

• 5草莓

• 3汤匙椰子奶油

• 1茶匙冻干草莓

• 25g银色闪光喷雾

方法

1. 1

   将20cm弹簧蛋糕锡的底座与烘焙纸对齐。在食物加工机中混合日期，澳洲坚果和干燥的椰子，直到你变得潮湿的面包屑。它看起来很松散，但是你应该能够将面包屑与指尖一起按压，就像是面团一样。提取到衬里的锡，并用勺子的后面平整，直到它创建一个均匀的层并被压入。转移到你的冰柜直到需要。

2. 2

   排出腰果，放在一边。仔细地打开并从冷藏罐顶部舀出一套椰奶，并添加到食品加工机中，节省椰子水。混合椰奶直到光滑和奶油。加入椰子油并混合直到完全光滑。将龙舌兰糖浆加入到香草荚的种子中，弃掉荚果。混合直到光滑。最后加入浸泡的腰果和50ml剩余的椰子水，并融合至平滑和奶油状。首先看起来会凝结，但约5-7分钟后，应该有一个厚实，平滑的一致性。

3. 3

   划分四碗之间的灌装。用一碗混合物将300g草莓加入食品加工机。混合直到光滑。将草莓混合物倒入基料中，稍后保留2汤匙装饰。点击底座的两侧使其均匀，并转移到冰箱20分钟。

4. 4

   将130g草莓加入到食物加工机中，再加入第二碗混合物，混合直至均匀。倒入第一个冷冻的芝士蛋糕层，然后再送回冰箱20分钟。将剩余的草莓加入食物加工机，第三碗混合均匀。倒入其他的芝士蛋糕层，光滑，并在冰箱里再离开20分钟。将最后一碗普通混合物倒在其他层上，并冻结过夜。

5. 五

   第二天，从冰箱里取出芝士蛋糕，放在冰箱里解冻3-4小时，直到容易切片。同时，将椰子油和椰子油一起加入到迷你食品加工机中。高速进行2-3分钟，偶尔刮擦两侧，直到它开始变得稍微块状。

6. 6

   加入龙舌兰，椰子奶油和玫瑰提取物和加工直到混合。加入25g干燥的椰子和脉冲直到组合。将混合物形成5个球，并用剩余的切碎椰子涂上。放在冰箱里1个小时才能固化。

7. 7

   将草莓浸入椰子奶油中，在冰箱中放置5分钟，直到坚定。准备装点时，将剩余的填充物放入带有小星形喷嘴的管道袋中，并用小星星装饰顶部。顶部有草莓，冻干草莓片和椰子雪球。用银色闪光喷涂完成。

营养细节

每份服务都提供

• 能量2089kj499kcal25％

• 脂肪36.0g51％

• 饱和度16.0g80％

• 糖24.0g27％

• 盐0.04g<1％

参考摄入量的百分比

每100g典型值：能量1231kj / 294kcal

每份服务都提供

31.7g碳水化合物 6.7g纤维 9.2g蛋白质