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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