Saturday, October 24, 2015

Noah turns 2! and a Frozen Raspberry Cheesecake

You know what they say about best laid plans? Well that was us this week. I had planned the most delicious carrot, orange and ginger layer cake for Noah's birthday and guess what happened. Our oven died. Right in the middle of cooking pizza for dinner 2 days before his birthday. We saved the pizza by cutting it into pieces and cooking them individually in our sandwich press. Bit hard to make a cake like that though!

After a bit of panic and a lot of searching I decided it would be easiest to make a frozen cake of some sort and Wholefood Simply came to the recipe. If you haven't visited this gorgeous blog then you are really missing out.

The recipe I chose was a raspberry cheesecake with chocolate crust which I tweaked a little and decorated to suit a birthday. On that note, a huge happy birthday to our beautiful boy who has filled our lives with such joy these past 2 years. We love you Noah!!

Frozen Raspberry Cheesecake with Chocolate Crust
Slightly Adapted from Wholefood Simply

1 cup desiccated coconut
1 cup raw almonds
10 dates, seeds removed
1 tablespoons raw cacao

Line the base of a 20cm springform pan with baking paper. Place all ingredients in a food processor or high speed blender and blend until sticky and well combined. Press firmly into the base of the prepared pan and place in the freezer until required.

Cheesecake – Step 1
2 cups frozen mixed berries
8 dates, seeds removed

Blend all ingredients until well combined, spoon into a bowl and set aside.

Cheescake – Step 2
2.5 cups raw cashews (preferably soaked for a few hours first then drained well)
3 heaped tbs coconut oil
2 ts vanilla extract
juice of one lemon
1/2 cup coconut milk (you may need a little more or less liquid than this so don't add it all at once)

Blend all ingredients until smooth and very well combined. Scrape down the sides of the blender and keep blending until you are happy with the consistency. Add the berry mixture and mix until well combined.  Spread the cheesecake mixture over the base, smooth the top and place in the freezer.

1 1/2 cups cold coconut cream
2 tbs maple syrup
2 ts vanilla extract
1 tbs gelatin

Blend all ingredients until thick and smooth. Pour over the cheesecake mixture and return to the freezer for 4 hours or overnight.

Remove from the freezer at least 20-30 minutes before serving.

To make the number 2 on top I simply printed a big number 2 and cut it out to form a stencil. Lay the stencil over the cake and dust on some cocoa. Make sure you remove the stencil very carefully (you might need an extra pair of hands for this). Very simple but very effective!

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