Raspberry White Chocolate Cheesecake

Makes one 8-inch cake

 

Crust:

 

1/2 cup finely shredded coconut

1/2 cup gluten-free organic rolled oats

1/2 cup pitted Medjool dates (if not soft, soak them in filtered water first and drain well)

1/4 tsp sea salt

 

 

Filling:

 

1 15 oz can Thai Kitchen organic full-fat coconut milk

3/4 cup raw cashew butter

1/3 cup maple syrup

3 Tbsp organic lemon juice plus 1 Tbsp zest

2 tsp pure vanilla extract

1/4 tsp sea salt

1/2 cup plus 2 Tbsp raw coconut butter (NOT OIL), warmed to liquid, divided

1/2 cup raw cacao butter, warmed to liquid

1 1/2 cups organic raspberries, divided

 

 

Instructions:

 

Grease an 8-inch springform pan and place parchment paper around the bottom of the pan.

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.

In the meantime, make the filling by blending the cashew butter, coconut milk, lemon juice and zest, maple syrup, vanilla, and sea salt in a high-speed food processor or blender until smooth.  Process until smooth, adding 1/2 cup of the cacao butter and coconut butter.  Split the filling into two separate bowls.

 

Reload the food processor with one bowl of filling, and add one cup of raspberries and two tablespoons of coconut butter. Process until smooth.  Return the contents to the bowl and reserve.

After giving the food processor a good rinse, blend the remaining 1/2 cup of raspberries until they resemble loose jam.

 

Putting the cake together requires Pouring all but about 1/4 cup of the raspberry cheesecake mixture over the crust. Then, using a knife, swirl a tsp of the puree over the filling.

 

 

 

Then pour the vanilla filling over it, followed by a tsp of raspberry jam and filling (you may have extra, but don't add it if there is too much on top of the cake or it will look sloppy).

 Use a knife to swirl the mixture to create a gorgeous top.

 

For around four to five hours, or overnight in the refrigerator if you're not in a rush, place the cheesecake in the freezer to set.

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

 

I use full-fat coconut milk from Thai Kitchen.  Just make sure the brand you're using is thick at least two-thirds of the can should be thick if you're using a different one.

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