Strawberry season, yeaaaaaaaayyyy :-)
Finally.
I usually bake German cheesecake. With lemon and raisins.
At the store, the strawberries really looked good.
I decided to bake a strawberry cheesecake.
It was for my partners morning tea at work.
I just love cheesecake. Specially when it is fruit related.
And strawberries really work GREAT!
If you do not like chocolate ganache on top because you follow a detox program,
no trouble at all. The baked cheesecake will be good on its own.
Just sprinkle with some good quality aluminum free icing sugar to finish the cake.
Or leave it without. Up to you.
Second thought,... you also can do a strawberry jelly as topping.
Add strawberries to a kitchen machine and puree.
Add to a pot and bring to the boil. Use Agar Agar to make it jelly like.
Top on the cold cheesecake and store in the fridge.
That should also work and make it look pretty.
You can decorate the topping with fresh strawberries as well if you like.
For this cake I used a small 20cm spring form.
You also need a bit of baking paper to lay the bottom of the baking dish.
And you need a Nutri Bullet or Ninja machine. Or a really good high speed blender.
Ingredients for the dough:
100g almond flour/meal
100g gluten free oat flour *
2 tbsp buckwheat flour
2 tbsp tapioca flour/starch
2 tbsp coconut sugar
1 tbsp vanilla sugar **
1 tbsp cold pressed organic extra virgin olive oil
100ml water
*I uses uncontaminated oats and blend them in my high speed blender.
** I blend fresh vanilla beans with coconut sugar and add the skin to the mix as well
Ingredients for the batter:
200g raw cashews
250ml filtered water
35ml fresh lemon juice
The seeds of 1 vanilla pod
50g certified organic fine raw sugar ***
200g strawberries
50g extra strawberries
*** I choose the raw sugar, because of the color. To keep it as light as possible.
Coconut sugar would turn it pretty darkish and grayish.
I used the Coles brand organic raw sugar, because that is the only one what is pretty
fine and not so rough ground.
Topping ingredients (ganache):
as many strawberries as it needs to lay one round of fruit
50g dark chocolate (56% coco)
15g dark chocolate (70% coco)
(I used both chocolates from Aldi - the 70% is the certified organic one)
1 tsp Vanilla sugar
80ml hot Organic unsweetened almond milk
Directions:
1. start with the dough. Add all ingredients for the dough into a bowl and mix well to a smooth dough.
Wrap into cling-foil and chill for about 1 hour. Makes it so much easier to handle into the baking dish.
2. Add the cashews, water, vanilla sugar, raw sugar, lemon juice and tapioca into your processor
and process until smooth and creamy.
Use another container to blend the strawberries.
Keep 50g to add as chopped pieces into the batter.
When both liquids are done, combine and mix well.
3. Preheat oven to 180C.
Lay some baking paper on the bottom of the spring form.
Remove dough from the fridge and roll like you want to make a pizza.
Roll bigger than the spring for is to also get a frame on the sides.
The frame should be approx. 5cm.
When done, use a fork to pierce some holes into the base.
Add into the oven for 5 minutes.
4. Remove from oven and add the batter to the spring form.
5. Bake for 40 minutes. Remove from oven and cool down complete.
6. Make the ganache and top the cake with it. Decorate the way you want.
I used strawberries, some chocolate flakes and a little bit of desiccated coconut.
ENJOY
Tip: make the cake one day ahead! Chill in the fridge.
Remove 1 hour before you going to enjoy it.
Best results for you,.... with love from my kitchen to yours ,... Ange :-)