Raw Coconut & Raspberry Cheesecake

Desserts

By Anna & Bree, Our Holistic Kitchen

This is our Christmas showstopper! A light and creamy coconut cheesecake, with a tart raspberry centre and a crunchy choc buckini base. It is the perfect cake to bring to the table this festive season. It can be made well in advance and stored in the freezer. When ready to serve, just defrost and decorate.

Ingredients
Method

Base
2 ½ cups (300g) Chocolate Buckinis Clusters
1 tbsp melted Coconut Oil
1 tbsp Coconut Nectar
Raspberry Coulis
1 cup (125g) frozen raspberries, defrosted
¾ cup (90g) frozen raspberries for layering inside cake
1 tbsp Coconut Nectar
1 tbsp lemon juice
⅛ tsp cinnamon
Cheesecake Filling
3 cups (450g) Raw Cashews (soaked 6 hours, washed & drained)
1 ½ cups (375ml) coconut yoghurt
1 cup (250ml) coconut cream
1 cup (250ml) melted Coconut Paste (place jar in bowl of hot water to melt)
½ cup (125ml) Agave Syrup Light (or Coconut Nectar)
2 tsp of Vanilla Bean Powder
zest and juice of one lime
½ cup (125ml) melted Coconut Oil
Chocolate Shards (optional)
1 block (80g) 85% Dark Chocolate
1 tbsp Coconut Oil
1 tbsp Fine Desiccated Coconut
Cake Decorations
handful of freeze dried or fresh raspberries
handful of Choc Coated Cranberries, cut in half
handful of Choc Coated Incan berries, cut in half
handful of Caramel & Choc Coated Almonds, cut in half
chocolate shards, optional

Step 1To make base, process all ingredients in a food processor until crumbly. Lightly press mixture into the base of a greased 23cm springform cake tin. Smooth out mixture with a spatula and refrigerate.
Step 2To make raspberry coulis, blend 1 cup (125g) defrosted raspberries with coconut nectar, lemon juice and cinnamon until smooth. Set aside.
Step 3To make cheesecake filling, blend all ingredients (except coconut oil) in a high speed-blender or food processor, until completely smooth. This may take several minutes. Slowly add coconut oil, while blender is running and process until completely combined.
Step 4Pour half the cheesecake filling over the base. Spoon raspberry coulis over the filling – take care not to let coulis run out to the edge or the cake will stick to the tin when set. Use a teaspoon to swirl the coulis and filling together, creating a marble pattern. Scatter with ¾ cup (90g) frozen raspberries. Gently pour the remaining cheesecake filling on top.
Step 5Place cheesecake in an airtight container, or cover tightly with cling wrap, and freeze for 5 hours until set.
Step 6Making the chocolate shards is optional, but worth it! Melt chocolate together with the coconut oil in a heatproof bowl. Pour onto a baking tray lined with non-stick baking paper and refrigerate for 10 minutes to firm up a little. Scatter with desiccated coconut and return to freezer to set. Break into shards, place in airtight container and set aside in freezer.
Step 7Remove cheesecake from freezer. If you made the cake in advance and it is completely frozen, defrost in fridge for 6-8 hours. Run a knife around the edge of the cheesecake to loosen it before removing from tin.
Step 8To decorate the cheesecake, sprinkle raspberries in the shape of a moon crest. Arrange choc coated berries and almonds on top. If using chocolate shards, arrange and press lightly into the cake to secure.
Step 9Best eaten within 30 minutes of removing from fridge. Store any left over cake in an airtight container in the fridge, it will keep for 1 week.