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Raw Berry Swirl Cheesecake
This raw cake epitomises a summer Christmas, because there are few foods we look forward to more than fresh berries in summer. What's not a Christmas dessert table without berries in many different forms.
The cake is chock full of berries with a zingy lemony base. It makes the perfect dessert for your summer Christmas table. However, if you live in the part of the world where Christmas is in winter, frozen berries work equally well.
Recipe and image by Julia Michelle @juliamichelle_health
INGREDIENTS
Base Ingredients
- 225g Raw Insecticide Free Australian Almonds
- 100g shredded coconut
- zest of 1 lemon
- 3 fresh Organic Medjool Dates
- 1 tbsp Organic Coconut Oil, melted
Filling Ingredients
- 280g Raw Organic Cashews, soaked overnight
- 1 1/2 cup blueberries
- 1 1/2 cup raspberries
- 1-3 tbsp raw honey
- 2 tsp freshly squeezed lemon juice
- 1/2 cup coconut milk
- 4 tbsp Organic Coconut Oil, melt
TIME
40 Minutes
SERVES
12
DIFFICULTY
METHOD
Start with the base, process the almond and shredded coconut in a food processor until a fine crumb is achieved. Add the lemon zest, dates and coconut oil and process until just combined.
1Press the mixture into a 20cm spring form cake tin.
2For the filling, place half the cashews, raspberries, 1-2 tbsp honey, 1 tsp lemon juice, 1/4 cup coconut milk and 2 tbsp coconut oil in a high-powered blender and blend until smooth and creamy.
3Pour the filling into a bowl while you prepare the other half.
4Prepare the blueberry filling by placing the remaining ingredients in the blender and blending until smooth and creamy.
5Place alternating spoonfuls of the raspberry and blueberry mixtures on top of the cake base. Continue to alternate between the two flavours until both mixtures are used up.
6Once all the mixture is on top of the cake, use a skewer to create a swirled effect on top of the cake.
7Place the cake in the freezer for 1-2 hours to set.
8Remove the cake from the freezer 30 minutes before slicing. Enjoy!
9Dessert
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