STRAWBERRY BASIL VEGAN CHEESECAKE (GRAIN-FREE)

I’ve made many amazing cakes, but this Strawberry Basil Vegan Cheesecake is one the best. The strawberry basil combination is just beautiful, very understated, soft and the texture is light as a feather.
STRAWBERRY BASIL VEGAN CHEESECAKE (GRAIN-FREE)

INGREDIENTS
Crust layer:

  1. 60g almonds (1/2 cup)
  2. 70g sunflower seeds (1/2 cup)
  3. 100g dried figs, about 5 large figs (1/2 cup)
  4. ¼ lemon, zest
  5. pinch pink salt
  6. 1tsp maple syrup

Strawberry layer:

  1. 250g strawberries (2 cups)
  2. 120g cashews, soaked overnight (1 cup)
  3. ½ lemon, zest
  4. ½ lemon, juice
  5. 60ml maple syrup (1/4 cup)
  6. 1tsp vanilla
  7. 100g coconut butter (1/2 cup)
  8. 2tbsp coconut oil

Basil layer:

  1. 35g fresh basil (1 cup)
  2. 120g cashews, soaked overnight (1 cup)
  3. ½ lemon, zest
  4. ½ lemon, juice
  5. 60ml maple syrup (1/4 cup)
  6. 1tsp vanilla
  7. 1 can full fat coconut milk, refrigerated overnight
  8. 60ml coconut oil (1/4 cup)

INSTRUCTIONS

  • Prepare 6" round cake tin with removable base.

Crust layer:

  • Place almonds and sunflower seeds into a food processor and pulse few times until coarsely ground. Add dried figs, lemon zest and salt and blend until the mixture comes together. Finally add 1tsp of maple syrup and blend again. You should have a sticky mix when pressed together.
  • Spoon the crust mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.

Strawberry layer:

  • In a double boiler gently melt coconut butter with coconut oil and set aside.
  • Rinse the soaked cashews under running water and place into blender. Add strawberries, lemon zest, juice, maple syrup and vanilla and blend until smooth. Slowly add melted coconut butter and blend until incorporated. Make sure the mixture is at room temperature before adding the coconut butter.
  • Spoon the mixture onto the crust layer and smooth out the top. Place into a freezer for about 2 hours or until set enough for the next layer.