The Cheesecake that started it all! When Vanessa Sherwood posted her White Chocolate-Strawberry Cheesecake on the forum she got everybody salivating and obsessing over cheesecakes, begging for more! This beautiful pink and red creamy sweetness is light on the nuts and fat and as fresh and healthy as can get with cheesecake, and still be rich and delicious.
Recipe after the Jump:
White Chocolate-Strawberry Cheesecake by Vanessa Sherwood
2 cups fresh chopped strawberries
1 cup cashews (they do not have to be soaked)
3 oz melted coconut butter
1 oz melted cacao butter
Â¼ cup light floral honey or agave
1 tablespoon lemon juice
Â¼ teaspoon salt
Blend all of the ingredients in a vita mix or high speed blender until completely smooth.
Â½ cup brazil nuts
Â½ cup shredded coconut
Pinch of salt
1 heaping tablespoon cocoa powder
1-2 tablespoons agave
1-2 tablespoons cacao nibs
Seeds from Â¼ vanilla bean
Process the brazil nuts, shredded coconut, salt, cocoa powder and vanilla bean seeds in a food processor until fine crumbs. Add the agave and cacao nibs until the mixture just starts to stick together. Press into the bottom of a springform pan. If you are making a large cheesecake, feel free to double or even triple the recipe (crust and filling).
Pour the filling over the crust and chill or freeze until ready to serve. This recipe made two 4 1/2 inch by 1 1/2 inch cheesecakes.
1 cup strawberries
Agave nectar to taste
Blend or mash the strawberries and agave together. Pour over slices of strawberry cheesecake.