Fresh Cheesecake with Strawberries

Preparing this exceptional fresh dessert is very quick and simple, and the delightful fact is that you dont need to clean the kitchen mixer during the preparation. Youll only clean it at the end when all the work is done.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 0 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

Base

  • 1 cup Nuts, almonds

  • 1.5 cups Coconut, meat

  • 3 spoons Syrup, maple

  • 3 spoons Water

  • 3 spoons Oil, plant, coconut

  • 1 pinch Salt, table

Cream

  • 3 cups Nuts, Indian, roasted without oil, unsalted

  • 4 cup Blueberry, raw

  • pieces Juice, lemon

  • 0.5 cups Syrup, maple

  • 1 cup Oil, plant, coconut

Decoration

  • 2 spoons Coconut, flakes

Sauce

  • 0.5 cups Cranberries, fresh

  • 0.5 cups Cranberries, dried

  • pieces Juice, orange

  • pieces Syrup, maple

Steps

  1. First, prepare the base. In a kitchen mixer (blender), mix ground almonds, coconut flour, nectar, and a pinch of salt. Add coconut oil and water, and mix the ingredients until you get a uniform mixture that can be easily shaped. If the mixture seems too dry, add a little more water (up to one tablespoon).

  2. Pour the mixture into a round cake pan with a removable rim (26 to 30 cm in diameter). Spread it evenly with your hands and press firmly against the bottom to create a uniform base. Store the pan in the refrigerator.

  3. While the base is cooling, prepare the cranberry sauce and the strawberry cream. Sauce: in a kitchen mixer, blend fresh and soaked dried cranberries with orange juice until smooth. Taste the sauce and sweeten it further with coconut nectar if desired.

  4. Cream: Drain the soaked cashews well and place them in the kitchen mixer. Add strawberries, lemon juice, and coconut nectar. Blend on high speed until you get a completely smooth and uniform mixture, then mix in the coconut oil. Taste the cream and sweeten it further with coconut nectar if desired. Pour it onto the cooled base. Place the pan in the freezer for 10 to 15 minutes to let the cream set slightly.

  5. Take the pan out of the freezer and spread a thin layer of cranberry sauce over the cream (store the remaining sauce). Use a wooden stick to draw a spiral pattern or circles on top of the cake to slightly mix the sauce and cream. Store the pan in the refrigerator for 8 hours (preferably overnight) to let the cream cool and set well. Decorate the cake with coconut flour before serving.

Nutrition Information (Per 100g)

  • Calories: 155.62 kcal
  • Fat: 5.61 g
    • Saturated Fat: 1.73 g
  • Carbohydrates: 25.82 g
    • Sugars: 18.74 g
  • Protein: 1.54 g
  • Fiber: 2.71 g

Advice

Instead of coconut nectar, you can use agave or maple syrup.