NUTTY BASE INGREDIENTS
- 2-3 tbsp of melted Vita Coco Coconut Oil
- 30g flaked almonds•60g dried cranberries
- 30g cashew nuts•5 fresh dates, pitted
- 150g dark chocolate, cherry and nuts granola
METHOD
1.Preheat the oven at 180 fan
2.Whizz the almonds, cranberries, dates, cashews and granola until crumbly
3.Line the base of a 8cm spring form tin with parchment paper
4.Fill the tin with the whizzed mix, level the top and bake for15 minutes
5.Allow to cool once baked
CREAM FILLINGINGREDIENTS
- 240ml half fat extra thick cream
- 225g crème fraiche
- 50g icing sugar
DECORATION INGREDIENTS
- 50g grated milk/dark chocolate
- 1 Punnet of perfect fresh strawberries
STRAWBERRY PUREE INGREDIENTS
- 200g fresh strawberries
- 1 tbsp sugar
- 50ml water
METHOD
1.Bring all the ingredient to a boil in a pan
2.When soft, puree and allow to cool
DECORATION INGREDIENTS
- 50g grated milk/dark chocolate
- 1 Punnet of perfect fresh strawberries
METHOD
1.Cut a ‘v’ on top from the stalk end of each strawberry to create a heart shape. Discard the stalk
2. For the cream filing, begin to whip the cream with half the sugar until stiff peaks form, making sure you do not over whip
3. Beat crème fraiche with the remaining sugar until smooth. Once smooth, fold in the puree
4. Mix together the cream and crème fraiche mixture
5. Line the tin around the base with acetate paper and spoon half the mixture into the tin
6. Cleverly place the heart shaped strawberries into the tin. Cover the strawberries with the remaining cream mixture making sure you bury the green stalk. Refrigerate until set
7. When ready to serve, decorate with fresh strawberries and grated chocolate. Cut across the cheesecake when you serve as this will reveal the strawberry hearts
