Not Quite Cherry Ripe Cheesecake
Difficulty
Serves
portions
Time
30mins
Posted by nexbaau on 12th Apr 2021
Ingredients
Brownie Base
- 1/2 cup oats
- 1/2 cup almond meal
- 1/2 cup desiccated coconut
- 3 tbsp cacao powder
- 2 tbsp rice malt syrup
- 1 tbsp melted coconut oil
- 2 tbsp hot water
- 1 tsp vanilla extract
- 1/4 tsp sea salt
Chocolate layer
- 1 1/2 cups cashews
- 3/4 cup full fat coconut cream
- 1/4 cup cacao powder
- 2 tbsp rice malt syrup
- 3-4 tbsp filtered water
- 2 tsp vanilla essence
- 1/4 tsp sea salt
- 1 cup fresh pitted cherries, cut in half for garnish
Cherry Jelly Layer
- 2/3 cup frozen cherries, pitted
- 375ml Nexba Cherry Cola Probiotic Soda
- 1 1/2 tbsp powdered gelatin
Method
- Combine all ingredients for the brownie base in a mixing bowl, mix well.
- Press into the base of a greased and lined square spring form cake tin and set aside while you prepare the chocolate layer.
- Combine all ingredients for the chocolate layer in a high-power blender, blend until smooth and creamy (this takes a few minutes).
- Arrange fresh halved cherries across base of the cake tin.
- Spoon chocolate filling on top of the base and place in the freezer for 4-5 hours or until firm.
- Prepare the cherry jelly. Combine cherries and Nexba Cherry Cola Probiotic Soda in saucepan. Cover and simmer over medium heat for approx. 10 minutes. Allow to cool for 5-10 minutes.
- Transfer to a blender and blend until smooth.
- Strain and discard any solids, only reserving the liquid. Add powdered gelatin to the liquid and stir until completely dissolved.
- Set aside and cool for 15 minutes.
- Pour jelly on top of the chocolate cheesecake and refrigerate for 2-3 hours.
- Serve with a drizzle of melted chocolate and additional fresh cherries!
Note: You can keep this cheesecake in the fridge for 4-5 days, but it’s best enjoyed fresh.
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