Last Easter I made a Cherry Chocolate Cheesecake with similar ingredients. My husband Howard, son Ted and my mum were huge fans of this cheesecake. Therefore I thought I would make in without the chocolate as Easter is over. I decided that as summer is on the way I would use raspberries as a topping. The cheesecake was delicious and the people above really enjoyed it too. Of course I had to share the recipe with you. Below is a video and recipe for you.
What are your favourite summer desserts? Let me know in the comments and please don’t forget to like and follow me.
Equipment for the base
- Spring form tin x 7 inches
- Greaseproof paper
- Sealed bag
- Rolling pin
Ingredients for the base
- Chocolate biscuits x 350g of recipe
- Coconut oil x 125mls
Method for the base
- Make the biscuits from the recipe.
- Line a 7 inch springform cake tin with a piece of grease proof paper.
- Put the biscuits into a bag that can be sealed.
- Break the biscuits with the rolling pin until they resemble crumbs.
- Pour the biscuit crumbs into the large mixing bowl.
- Melt the coconut oil, if not melted already.
- Pour the coconut oil over the crumbs.
- Mix the crumbs in the coconut oil until they are covered in the oil.
- Pour the mixture into the pre-lined cake tin.
- With the metal spoon flatten the biscuit crumbs on the bottom and around the sides of the cake tin.
- Put this into the freezer for about 30 minutes.
Equipment for the filling
- Saucepan
- Colander
- Blender with the spatula
- Scraper
Ingredients for the filling
- Cashew nuts x 200g
- Chickpeas x 1 400g tin
- Coconut sugar x 125g
- Coconut cream x 200mls
- Tapioca starch or cornflour x 60g
- Vanilla extract x 2 tsp
Method for the filling
- Preheat the oven to 150°C or gas mark 2
- Put a small saucepan onto a high heat on the hob.
- Pour water into the saucepan and add in the cashew nuts.
- Bring the pan to the boil and then leave to simmer for 15 minutes.
- Or soak the cashew nuts in water overnight in the fridge.
- Once the cashew nuts are soft remove from the heat.
- Pour through the colander over a sink.
- Pour the coconut cream into the blender.
- Add in the cashew nuts, chickpeas, coconut sugar, tapioca starch and vanilla extract.
- Blend all of these ingredients together using the blender spatula to mix from the top.
- Once all the ingredients are smooth remove the base from the freezer.
- Pour the blended ingredients into the base and spread as evenly as possible across it.
- Place the cheesecake into the oven for 35 – 40 minutes or until golden brown on top.
- Once the cheesecake is golden brown remove from the oven and leave to cool.
- Put it into the fridge overnight.
Equipment for the topping
- Small saucepan
- Tablespoon
- Stirring spoon
Ingredients for the topping
- Frozen or fresh raspberries x 400g
- Maple syrup x 2 tbsps
- Chia seeds x 1 – 2 tbsps
- Water x 20 – 30mls
Method for the topping
- Put a small saucepan onto the hob.
- Add in the raspberries, chia seeds and maple syrup.
- Pour in a little water to stop the ingredients from sticking and add a little more if necessary.
- Turn the hob onto a medium heat and gently bring the raspberries to a boil in the maple syrup.
- Turn the heat down and leave to simmer for 10 minutes.
- Or until the syrup start to thicken slightly.
- When the topping starts to thicken remove from the heat and leave to cool.
- Once the topping is cool remove the cheesecake from the fridge.
- Pour the topping over the cake.
- Then cut a slice.
- Finally serve and enjoy.
Raspberry and Vanilla Cheesecake was a very tasty dessert we all enjoy. It was fairly easy to prepare and cook. If you are using homemade biscuits and wanted to freeze the cheesecake I would recommend adding tapioca starch instead of rice flour. Apart from that the cheesecake can be made and frozen for another occasion. Or you can make it the day before and store it in the fridge. It will keep in the fridge for a few days. The leftovers are lush as well. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 