Contributing Monkie Vanessa Sherwood
Published on January 11, 2009
“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.” – Indulge
White Chocolate-Strawberry Cheesecake (raw)
Makes 1 9″ Cheesecake
For the Crust:
½ Cup Brazil Nuts
½ Cup Shredded Coconut
Pinch of Salt
1 heaping TB of Cocoa Powder
1-2 TB Agave
1-2 TB Cacao Nibs
Seeds from ¼ of a Vanilla Bean
Step 1 Process the brazil nuts, shredded coconut, salt, cocoa powder and vanilla bean seeds in a food processor until fine crumbs.
Step 2 Add the agave and cacao nibs and process until the mixture just starts to stick together.
Step 2 Press into the bottom of 1 9-inch springform pan. – If you are making a large cheesecake, feel free to double or even triple the recipe (crust and filling).
Step 2 Pour the filling over the crust and chill or freeze until ready to serve.
For the Filling:
2 Cups Fresh Chopped Strawberries
1 Cup Cashews (they do not have to be soaked)
1 oz Melted Cacao Butter
¼ cup Light Floral Honey or Agave
1 TB Lemon Juice
¼ Tsp. Salt
Blend all of the ingredients in a vita mix or high speed blender until completely smooth.
For the Strawberry Sauce:
1 Cup Strawberries
Agave nectar to taste
Blend or mash the strawberries and agave together. Pour over slices of strawberry cheesecake.