Squashed Berry And White Chocolate Cheesecake Recipe

Serves

Ingredients

For the berry topping:

220g (7¾oz) mixed frozen berries (Try a combination of raspberries, blueberries, blackberries and red currants)

For the cheesecake layer:

180g (6¼oz) cacao butter

260g (9½oz) cashew nuts, soaked for 8 hours

120ml (4fl oz) boiling water

Grated zest of 2 oranges

Juice of 1 lemon

40g (1½oz) lucuma powder

110g (4oz) agave nectar

1 tbsp vanilla extract

Method

1. Shave the cacao butter on a grater and melt it gently in a double boiler (or in a bowl set over a pan of gently simmering water, ensuring the base of the bowl does not touch the water below).

2. Transfer the melted butter to the jug of a high-powered blender, and the remaining cheesecake layer ingredients and blend, using a tamper, until creamy.

3. Cover the entire base of an 18cm (7in) round cake tin with the frozen berries and pour the blended cream all over the top. Gently rock the tin so that the cream spreads evenly between all the berries.

4. Refrigerate the cake for a minimum of 1 hour to set.

5. When you are ready to serve, run a small knife between the cake and the internal tin wall to loosen the cake. Place a serving dish face-down over the top of the tin, then flip over the tin and tip out the cake onto the serving dish.

Photography: Charlie McKay. Recipe courtesy of The Uncook Book by Tanya Maher (£16.99, Hay House UK) The book is available to purchase via Amazon.

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