cheesecake Tag

Mocha Cheesecake Slice Serves: 12 Prep: 20 minutes Chill: 4 hours – overnight Ingredients Base 2 cups hazelnut meal 100g butter, melted Filling 250g cream cheese 200g sour cream 2 tbs cacao powder ¾ cup Raw Earth 2 tsp gelatine 1 shot espresso Topping Fresh fruit Cacao powder Method Combine the hazelnut meal and butter in a bowl and then press into the base of a 15cm square slice tin. Refrigerate. Combine the cream cheese, sour cream, cacao and Raw Earth in a food processor and blitz until combined and smooth. Sprinkle the gelatine over the espresso and 2 tbsp cold water in a heatproof jug. Heat slowly over a pot of simmering water and whisk until the gelatine has dissolved. Remove from heat and stand to cool for about 5-10 minutes Slowly pour the gelatine mixture into the food processor and process until combined. Pour the

Cottage Cheesecake Ingredients Base 1 cup hazelnut meal 1 tsp cinnamon 1 cup desiccated coconut 90g unsalted butter, melted Cheesecake 500g cottage cheese 125g greek yoghurt ¾ cup Raw Earth zest of 1 lemon 2 eggs 2 heaped tbs plain flour ½ tsp vanilla bean paste Topping 200g blueberries ¼ cup Raw Earth Method Preheat the oven to 175C Combine the hazelnut meal, cinnamon, desiccated coconut and melted butter in a bowl and stir to combine. Pack into the bottom of a greased and lined 20cm loose-bottomed cheesecake tin and set aside. Place the cottage cheese, yoghurt, zest and Raw Earth in the bowl of a food processor and blitz until smooth. Add the eggs and pulse until combined. Sprinkle over the flour and vanilla and pulse until combined and smooth. Pour the mixture over the base and cover with aluminium foil, leaving space at the

Mini Blueberry Cheesecakes Ingredients ¾ cup desiccated coconut, plus extra ¼ cup LSA 2 tbs vegan margarine, melted ¾ cup cashews, soaked for 1 hour in hot water and then drained & rinsed ¼ cup Raw earth 2 tbs coconut cream 1 tbs coconut oil ¼ cup blueberries 1 tsp vanilla extract Method Combine the base ingredients in a bowl and mix to combine. Press into a small 9x hole silicon mould or a greased and lines mini cupcake tray. Chill Combine the filling ingredients in a food processor until smooth. Scrape down the sides occasionally. Dollop over the base and press down. Sprinkle with desiccated coconut. Chill for at least 2 hours. Serves 4-5   -   Prep: 60 Minutes   -   Chill: 2 hours