Ingredients
Base
- 75 g Raw macadamias
- 75 g raw almonds
- 20 g Desiccated Coconut
- 40 g coconut oil
Cheescake Filling
- 50 g raw sugar
- 100 g white chocolate
- 250 g Philadelphia cream cheese
- 1 tsp Vanilla paste or extract
- 150 g cream
- Half tablespoon Gelatine powder
- 20 g Boiling water
- 150 g hulled strawberries
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Pre-heat oven to 180 degrees and grease a small round cake tin. If you use a larger tin you can double the recipe.
Place all ingredients into the TM bowl for 10-20 seconds on speed 6, or until combined.
Press into the tin and bake for 10 minutes or until golden. Place the base in the freezer to cool down.
TIP: If you want a completely raw cake, skip the baking and go straight to freezer.No need to wash bowl.
Place sugar in TM bowl for 10 seconds on speed 9. SET ASIDE.
Add white chocolate and melt for 4 minutes, 50 degrees, speed 3.
Add cream cheese, sugar and vanilla. Speed 6, 10 Seconds.
Scrape down sides, add cream. Speed 5, 10 Seconds.If appears chunky at all you may wish to blend a further 3-5 Seconds or until smooth.
Dissolve gelatine in small amount of boiling water. Add to the TM bowl. Speed 5, 5 Seconds.Add strawberries. Speed 5, 10 Seconds.
Pour over refrigerated base. Return to fridge to set overnight.
Base
Cheescake Filling
Tip
Double the recipe if you are using a larger tin, I used a pretty small one.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I made this for my son for his birthday and he doesn't like strawberries so I replaced it with mango and it was amazing. Also didn't have almonds and swapped with cashews, the base is quite strange when cooking and didn't hold it's shape so I think I overcooked it but the toasted coconut flavour was devine. This will definitely be a favourite.
Looks beautiful. So easy.
I didn't have macadamia nuts so substituted it for cashews and it was still really good. I also used frozen berries (not fresh) and there was no difference in texture. Thanks for the amazing recipe!
The family loved it... will be making this again! The daughter has requested it for her birthday! Didn't have any macadamia or almonds, so made a biscuit base with some coconut flakes. Yummy! Will have to try it with the nut base next time! Thanks for sharing.
This was so delicious. Hubby has ordered this again
I love this!
Having recently gone gluten free I was worried about finding a cheesecake I could eat but this ticks all the boxes. Will definitely be my go-to dessert!
Delicious recipe, however found it didn't hold shape too well in the fridge so I kept it in the freezer and was perfect.
Easy to make and tastes sooooo good.!!! The work crew loved it
Delicious. The base made a nice healthy alternative to a biscuit base
Hi! I'm planning to make this yummy sounding cheesecake today to take to a BBQ tomorrow. If I double the amounts what size round cake tin should I use. I have 4 different tins & really don't want to muck it up. Thanks in advance.
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