White Mulberry Pecan Caramel Cheesecake

Everyone enjoys celebrating their birthdays, from young children to elderly parents. Everyone The best way to commemorate this momentous occasion with our groups, members, and loved ones is to enjoy delicious food, companionship, and most importantly a magnificent birthday cake.

Choose or make arrangements for Whether you're buying it from a bakery or making it yourself, selecting the ideal cake is crucial to adding even more memorable moments to the day.

Now let's explore the

top 10 happy birthday cake ideas that are sure to wow partygoers.

Find the most adorable happy birthday cake ideas to add even more personal touches to your party! A beautiful and delicious cake is a must when organizing a celebration for yourself or a loved one. There are countless possibilities to fit every taste and style, from traditional themes like unicorns and superheroes to modern ones like vanilla and chocolate.

Makes one 8-inch cake

 

Crust:

 

1/2 cup finely shredded coconut

1/2 cup gluten-free organic rolled oats

1/2 cup Vivapura white mulberries

1/4 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

1 1/2 cups Vivapura raw cashews, soaked for 1 hour and drained

1/2 cup maple syrup

2 tsp pure vanilla extract

1/4 tsp sea salt (or to taste

3/4 cups Vivapura raw vanilla coconut butter  or other raw coconut butter (NOT OIL), warmed to liquid

1/2 cup Vivapura cacao butter, warmed to liquid

 

 

White Mulberry Caramel:

 

1 cup soft, pitted Medjool dates, (soaked in filtered water for 30 minutes if not soft, and drained)

3/4 cup Vivapura white mulberries

1/3 cup raw pecan butter (or almond butter if unavailable)

1 tsp pure vanilla extract

3/4 cup filtered water (or as needed)

 

 

For garnish:

 

white mulberries

pecans

 

 

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 pressed; if not, add a few tsp filtered water and pulse again. Press firmly onto the pan's bottom.

In the meantime, create the filling by combining all the ingredients in a high-speed blender or food processor except the jam, and blending until smooth. Put aside.

All components for the mulberry caramel should be put in a high-speed blender and blended until smooth A bit extra water can be added if it's too thick  Transfer to a bowl.

 

To assemble, put 1/4 cup of caramel over the prepared crust, covering 1/3 of the filling and arranging it into even, little circles. Swirl with a knife. Then spoon half of the remaining filling on top, and then drop in another 1/4 cup of caramel using the same method as for the first 1/4 cup.  Spoon over the last third of the filling, and then cover it again with the caramel (you'll have extra), swirling it to adorn the top. The cheesecake may be frozen for four to five hours, or left overnight in the fridge if you're not in a hurry.

 

Remove the cake from the freezer after removing the mould. 

 

 

 Move to a serving tray. Thin the remaining caramel slightly with water to help it drip more easily.  As you spread the caramel over the top, allow it to cascade down the edges of the cake.  Scatter the dried mulberries and pecans on top of the cake.

 

Enjoy yourselves!  Store any remaining cake in the refrigerator.