This cheesecake comes from a well-known female chef in New Zealand!
It is an amazing chocolate cheesecake that is full of flavour and so creamy. The crumb base is super delicious and the combination of flavours is a mouthful of heaven. It tastes better than most cheesecakes I have tried with the added bonus of being gluten-free! Made with easy to find ingredients and easy to make too! A real winner!
Preparation Time: 35 minutes
Cooking Time: refrigeration time only
Makes: 12 servings
1 1/2 cups cashew nuts
1 cup coconut-flakes or dessicated
1/3 cup of coconut oil, softened
1/3 cup of brown sugar
1 Tbsp lemon zest
1 1/4 cup of almond meal
1 block of dark chocolate
1 × 300ml of cream, whipped
1 × 250g tub of cream cheese
1/3 cup of icing sugar
1-2 punnets of strawberries
1/4 cup of strawberry jam mixed with 2 Tbsp of water.
Line the bottom of a 23cm spring-form tin with baking paper.
In a food processor, process all the crumb ingredients until the mixture reveals breadcrumb texture.
Press the crumb into the bottom of the tin in an even layer and place in the fridge.
Meanwhile, melt the chocolate in a heatproof bowl over a pot of simmering water until just melted, stirring every now and then. Remove bowl from the heat and let it sit for 20mins to cool slightly.
Whip the cream and add cream cheese and icing sugar. Beat together until light and fluffy. Beat in the chocolate a third at a time, scraping the sides with a spatula as you go.
Spread the mixture on top of the crumb base and smooth out the top. Store in fridge overnight or for a few hours.
When ready to serve, chop strawberries nice and thin. Remove cheesecake gently from tin and transfer to serving plate. Place the strawberries over the top. Heat the jam and water together in microwave for 20seconds. Brush mixture over top of the strawberries.