Add a little naughty to your spring with this delicious raspberry jam cheesecake recipe by the fabulous Justine Murphy owner of mymuybueno – an award-winning deli, cookery school and chef agency.
It comes straight from the pages of her new book, The mymuybueno Cookbook, and is not only sticky and delicious, but low in sugar, too. Sweet dreams.
Whip one up this weekend, it’s fabulous for a post-Sunday dinner treat. Oh, and we have it on good authority, it’s fantastic with blueberries too. Raspberry jam cheesecake – yep, we’re coming for you!
Raspberry Jam Cheesecake
Prep time: 40 mins | Leave Overnight | Serves 8
To make this cheesecake
For the base:
45g desiccated coconut
45g rice malt or maple syrup
100g Medjool dates, pitted
For the jam
2 tbsp chia seeds
6 tbsp warm water
3 tbsp rice malt or maple syrup
For the cheesecake
500g raw cashews, soaked in water overnight
50ml lemon juice
5 tbsp rice milk (from a carton)
100ml rice malt or maple syrup
Pinch of Himalayan salt
100g cacao butter½ lemon, zested
For the base
Blitz the cashews, almonds and macadamias to small pieces in thefood processor. Add the remaining ingredients and blend until everything is well combined and the mixture is sticky. Press the mixture evenly into a round 20cm cake tin lined with parchment paper. Place in the freezer so the base can firm up.
For the jam
Stir the chia seeds into the warm water in a small bowl and leave to thicken. Blend the raspberries in the food processor until smooth, then add the syrup and continue to process. Once the chia seed mixture has thickened, add the raspberry purée and stir well. Place the jam in the fridge to firm up.
For the cheesecake
Drain and rinse the cashews, discarding the soaking water, then place them into your blender with the lemon juice, rice milk, syrup and salt. In a saucepan, melt your cacao butter until it becomes liquid. Add this to the blender last and continue to blend well until the mixture is smooth and creamy, then gently fold in the lemon zest.Pour half of the cheesecake mixture over the set base. Add dollops of your jam then swirl it through the cheesecake with a toothpick for a slight marble effect. There should still be large patches of jam for the visual effect when cutting a slice, and also the taste of the fruit when eating it. Pour the remaining cheesecake mixture over the top, repeat the marbling effect with the jam and add final flecks of lemon zest to the top. Place the tin back into the freezer and leave overnight for the cheesecake to set completely. Remove it from the freezer 10 minutes before you wish to serve the cheesecake, allowing it ample time to thaw slightly and be easy to cut.
More low-sugar lockdown recipes, plus 10% off the cookbook!
This oh-so naughty lockdown raspberry jam cheesecake is just one of the refined sugar-free recipes in The mymuybueno Cookbook, the first book by founder, owner, and Cordon Bleu trained chef, Justine Murphy. Which is out on April 16th.
In the book, Justine shares 160 recipes for healthy breakfasts, sharing platters, soups, curries, salads, main dishes and plant-based desserts. All the recipes are quick, easy and refined sugar-free. They also include advice on easy ingredient swaps for dairy- and gluten-free alternatives.
It is available to purchase online from www.mezepublishing.co.uk. And if you fancy getting a copy, you can save 10% with an Weekend Candy exclusive! Simply use the code: Candy10 at the Meze Publishing checkout.
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