Guest Recipe: Squashed Berry & White Chocolate Cheesecake

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!


Serves: 12

Difficulty: medium

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.