Cheesecake is up there as one of the most enjoyed desserts, I know I’m a fan! But a cursory glance at some of the shop bought cheesecakes on offer makes for an eye-watering read.
So many are filled with any amount of sugar, fructose corn syrup and sweeteners not to mention a ton of other processed ingredients known to cause inflammation in the body and exacerbating health conditions.
The GOOD news is you can still have your cheesecake and eat it…and one that’s made with healthy, nutritious ingredients.
This triple layered berry cheesecake is just stunningly good - its also vegan, gotten free and of course refined sugar free!
Just a little note on this recipe - I made the top layer using agar agar but this could be swapped out for gelatine if you aren’t vegan.
Here’s what you’ll need to make it:
INGREDIENTS
Base
1 cup mixed hazelnuts, pecans, brazil & cashew nuts 1 tbsp melted coconut oil 1/4 cup (25g) cacao or cocoa powder 10 pitted medjool dates (soft) 1 tsp vanilla paste Pinch salt
Cheesecake Filling 1 1/2 cups raw cashews, soaked in water either over night or for at least 3 hours. 2/3 cup (120ml) thick coconut cream (I prefer the thicker consistency of cream over the milk) 1 tsp Vanilla paste 6 dates Juice of 1/2 lemon Handful of blueberries
Blueberry Jelly Top
1 cup blueberries
Sachet of agar agar (or gelatine)
1/3 cup of water (or follow packet instructions)
METHOD
For the base:
Add all the base ingredients to a food processor and mix until well combined. The mixture should clump easily together. Transfer the mixture to a greased cheese cake tin and press down evenly until its nice and compact. Pop in the fridge to set while you move on to making the filling.
For the filling:
First drain the cashews (reserving a couple tbsp of water incase the mixture requires a little loosening) add them to the food processor with the coconut cream, lemon juice, dates and vanilla paste and blend, The mixture should be smooth and well combined, but not too wet. If it seems to thick, add the reserved water from the cashews, bit by bit while pulsing the mixture until you get the desired consistency. Next take the base layer out of the fridge and spoon the cashew mixture over it. Then scatter the handful of blueberries in to the mixture and place in the freezer to set.
For the Jelly:
Put the blueberries in a saucepan with the water and simmer, squishing the blueberries with a spoon to release their juices. When you have a nice mushy texture, pour it in to a blender and blend until a smooth liquid, then return to the pan on a very low heat and add the Agar Agar (or gelatine) and stir gently through (make sure you refer to the packet instructions as differed brands have different requirements!). As it starts to thicken, remove the cheesecake mix from the fridge and pour over blueberry jelly. Return it to the freezer again so the jelly can set. Leave it a few hours, or until fully set then serve.
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