Sublime Strawberry Cheesecake | Dessert
Updated: Apr 29
One of my favourite cheesecakes. This goes down well whenever I make it. I make this when family and friends come over and there is never anything left on the plate.
CRUST 1 c. pecans 1⁄2 c. almonds 1⁄2 c. pistachios 1 tsp. ground cinnamon
FILLING 1 c. melted coconut oil (see page 28) 21⁄4 c. cashew flour 3⁄4 c. agave nectar 1⁄4 c. lemon juice 1 tsp. vanilla bean powder or vanilla extract
TOPPING 21⁄4 c. strawberries 2 tbsp. lemon juice 1 tbsp. agave nectar
To make the crust: Process the pecans, almonds, pistachios, and cinnamon in a food processor until well combined but still very crumbly. Pour the mixture into a 9" springform an. Working your way from the center out, press the crumbs down and out toward the edges, lining only the bottom of the pan. Set aside and make the filling. To make the filling: Place the melted coconut oil in a food processor and add the cashew flour, agave nectar, lemon juice, and vanilla bean powder. Process until smooth and creamy. Pour the filling over the crust, then place in the refrigerator and allow the cake to set while you prepare the topping.
To make the topping: Hull the strawberries and, placing your thumb inside of the hollowed berry, flatten them by pinching your index finger and thumb together. Place the flattened berries in a bowl with the lemon juice and agave nectar and let sit for 5 minutes to allow the strawberries to macerate. To assemble: Remove the cake from the refrigerator, and top the filling with the strawberries. Place the cake in the freezer for 2 hours or until firm. Serve immediately or store in the refrigerator for up to 5 days or in the freezer for up to 3 months.