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Raspberry ripple cheesecake
Created by Natural Cook, Erin Baker of the Natural Cookery School in Nailsworth, explains why this summery dessert is as good for you as it tastes and looks!
“I love making this raspberry ripple cheesecake – it’s as beautiful to look at as it is to eat! It’s also completely dairy free, utilising the creaminess of cashews and coconut yoghurt, in place of the usual cream cheese filling.
It’s a great recipe to play around with and create your own version, whether that’s using a biscuit base, or switching out the raspberries for something else. I think that mangoes, blueberries and blackberries all work really well, and you can end up with some beautifully vibrant cheesecakes.”
INGREDIENTS
For the crust
75g oats
75g ground almonds
pinch of sea salt
30g agave syrup or maple syrup, or 35g brown sugar
50g vegan butter or coconut oil or, melted
For the filling
180g cashews, soaked for one hour in hot water
2 limes, zest and juice
80g coconut oil, melted
150g thick coconut yoghurt (coconut milk can be used, but won’t have the same tanginess)
120g agave or maple syrup or 150g sugar
pinch of salt
Raspberry coulis
200g raspberries, fresh or frozen
1 tbsp agave or maple syrup or sugar
1 tbsp lemon juice
METHOD
1
2
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4
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6
TO SERVE
Remove from the freezer and let sit for 30-45 minutes to soften or serve straight from the fridge.
Erin Baker runs the Natural Cookery School in Nailsworth. The Natural Cookery School’s approach to cooking uses foods that are minimally processed; whole grains, fresh local produce and minimally refined sugars.
Erin creates wonderful takeaway feasts, including Meat-Free Mondays, and offers outdoor catering for events. She also run day and residential cookery courses at the Natural Cookery School. For more natural recipes like this one, why not take a look at Erin’s book, The Veg Table, currently on offer at just £10.