Cakeblogin's - Raspberry Swirled Chocolate Cheesecake

 

Makes one 6-inch cake

 

Crust:

 

1/4 cup roasted almonds (for a nut-free version, use sunflower seeds)

1/2 cup organic gluten-free rolled oats, or quinoa flakes

 

1/4 cup pitted Medjool dates (if not soft, soak them in filtered water first and drain well)

1 Tbsp almond butter

1/8 tsp sea salt

 

 

Swirl:

 

3/4 cup raspberries, mashed

1 Tbsp maple syrup

1 tsp cornstarch

 

 

Filling:

 

2 cups organic firm silken tofu

1/2 cup maple syrup

1/4 cup cacao powder

1/8 tsp sea salt (or to taste)

1/2 cup plus 2 Tbp cacao butter, warmed to liquid

 

 

Instructions:

Grease a 6-inch spring form pan and place parchment paper on the bottom.

To prepare the crust, combine all the ingredients in a food processor and process until the mixture resembles crumbs and begins to come together when squeezed; if not, add a few tsp filtered water and pulse again. Press firmly onto the pan's bottom.

To prepare the filling, combine the raspberries, cornstarch, and maple syrup in a saucepan and boil over medium heat until the mixture thickens.  Take off the heat and allow to cool.

To prepare the filling, put all the ingredients into a food processor or high-speed blender and pulse until smooth.

To assemble, cover the crust with half of the filling and then sprinkle with half of the raspberry swirl by the tsp. Using a knife, swirl. After adding more jam and swirling with a knife, pour the remaining filling over that. To level, tap the counter.

For around four hours, or overnight in the refrigerator if you're not in a rush, place the cheesecake in the freezer to set; just make sure to cover the top to prevent drying out.

 

Take out of the freezer, de-mould, and savour!  Cake leftovers should be refrigerated.

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