Dessert

Blackberry cheesecake

Name: Blackberry cheesecake recipe
Yield: 10
Ingredients: 60g whole almonds; 80g oat flour; 40g coconut sugar; 40.00 ml coconut oil, melted; 20g maple syrup; 20g desiccated coconut; 200g blackberries; 60g honey; Seeds from 1 vanilla bean; Grated zest and juice of 1 lemon; 200g cashew; 100ml coconut milk; 1 tsp vanilla extract; 2 tsp honey

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by Giovanna Torrico

CHEF

Feb 14, 2024

“This cheesecake is vibrant, simple to make and ultra fresh, with the perfect balance of sweetness and tartness. The crust is crunchy while the filling is super creamy, luscious and rich – just perfect for summer. A great alternative to the classic cheesecake crust full of sugar, this recipe is packed with antioxidants, fibre, protein and healthy fats.” – Giovanna Torrico.

Cheesecake crust

60g whole almonds
80g oat flour
40g coconut sugar
2 tbs coconut oil, melted
1 tbs (20g) maple syrup
1/4 cup (20g) desiccated coconut

Topping

200g blackberries
2 tbs (60g) honey
Seeds from 1 vanilla bean
Grated zest and juice of 1 lemon

Cashew nut filling

1 1/3 cups (200g) cashews, soaked for 4 hours and drained
100ml coconut milk
1 tsp vanilla extract
2 tsp honey

Method

1.

Preheat oven to 200°C/180°C fan-forced. For the crust, put the almonds on a baking tray and roast for 5 minutes until fragrant, then place them with the oat flour and sugar and a pinch of fine salt in a food processor.
2.

Finely grind the almonds. Add the wet ingredients and blend again, scraping down the side. Add the desiccated coconut and mix thoroughly. Press the mixture into the base of a 20cm round springform cake pan lined with baking paper and and press down evenly with the help of a glass. Bake for 10 minutes until lightly browned and set aside to cool.
3.

To make the topping, put the blackberries in a small saucepan with the honey and vanilla seeds. Set over medium heat and cook, stirring, for about 10 minutes until the mixture becomes sticky. Stir in the lemon zest and juice and set aside to cool.
4.

For the cashew nut filling, blend the cashews and half the milk in a food processor or blender for 2 minutes to a thick paste, stopping and scraping down the side if needed. Slowly add the remaining milk and blend for another 2 minutes until smooth. Blend in the vanilla and honey.
5.

Spread the cashew nut filling over the crust until it is level. Chill for 2 hours. Top with the fruit topping and chill overnight.

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Recipe Notes

Cake will keep for 1-2 days in the refrigerator, stored in an airtight container. Allow to come to room temperature before serving. Filling will keep in an airtight container in the fridge for 5 days.

Begin this recipe a day ahead.