Guest Recipe: Squashed Berry & White Chocolate Cheesecake
- Serves: 12
- Difficulty: medium
I’m so excited about this guest recipe from Tanya‘s new book! It’s just the most beautiful cheesecake ever. It’s such a wonderful combination of creamy, sweet, orangey white chocolate and soft, ripe, oozing, zesty berries – it really doesn’t get much better than this!
For the Cheesecake Layer
180g of cacao butter
260g of cashew nuts, soaked for 4–6 hours
120ml of boiling water
The grated zest of 2 oranges
The juice of 1 lemon
40g of lucuma powder
110g of agave nectar or another sweetener
1 tablespoon of vanilla powder
For the Berry Topping
220g of mixed frozen berries (I like a combination of raspberries, blueberries, blackberries and red currants)
Shave the cacao butter on a graterand 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).
Transfer the melted butter to the jug of a high-powered blender, add the remaining cheesecake layer ingredients and blend, using a tamper, until creamy.
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. Refrigerate the cake for a minimum of 1 hour to set.
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.