Stracciatella, maqui berry, and white chocolate cheesecake

Stracciatella, maqui berry, and white chocolate cheesecake

 

Stracciatella, maqui berry, and white chocolate cheesecake

Ingredients

Crust

  • 80 g toasted almonds
  • 80 g toasted cashews
  • 3 tablespoons coconut oil
  • 2 level tablespoons cacao powder approx. 12 g
  • 2 tablespoons agave

Stracciatella layer

  • 240 g cashews previously soaked for minimum 4 hours
  • 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
  • 4 tablespoons agave
  • 4 tablespoons coconut oil
  • 3-4 tablespoons lemon juice
  • 50 g dark chocolate chopped

Maqui berry and white chocolate layer

  • 160 g cashews previously soaked for minimum 4 hours
  • 80 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
  • 2 tablespoons coconut oil
  • 100 g white chocolate
  • 1-2 tablespoons agave
  • 2 tablespoons lemon juice
  • 2 teaspoons maqui berry powder
  • 3-4 tablespoons almond milk

Extra

  • 50 g dark chocolate for the drizzle

Instructions

Crust

  1. Line the base of a 16 cm springform cake tin with baking paper. 
  2. Place almonds and cashews in a food processor and process until they are finely ground. Add agave, coconut oil, and cacao powder. Process until the mixture sticks together. Adjust sweetness. 
  3. Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly. Place it in the fridge.

Stracciatella layer

  1. Drain cashews and place them in a high-speed blender. Add coconut cream, agave, coconut oil, and lemon juice and process until the mixture is smooth and creamy. Adjust sweetness.
  2. Gently stir in chopped dark chocolate pieces and layer the filling on top of the crust. 
  3. Tip: Before adding chopped chocolate pieces make sure the filling is not warm or chocolate will melt (it can be a bit warm after blending. If so, you should put it in the fridge for 10 minutes). Also, it's best if you put chopped chocolate pieces in the freezer for half an hour before adding it to the filling to ensure that chocolate pieces won't melt.

Maqui berry and white chocolate layer

  1. Melt white chocolate in a medium pot over low heat. Stir until smooth. 

  2. Drain cashews well and place them in a high-speed blender. Add coconut cream, coconut oil, agave, lemon juice, melted white chocolate, and maqui berry powder. Process until the mixture is smooth and creamy. Adjust sweetness if necessary. If the mixture is too thick, add 3-4 tablespoons almond milk. 

  3. Pour the mixture on top of the first layer.
  4. Place the cake in the freezer to set for at least 3-4 hours. 
  5. Drizzle with melted chocolate and top with blueberries.

Recipe Notes

Always chill your coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.


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6 thoughts on “Stracciatella, maqui berry, and white chocolate cheesecake”

  • Hello! I am making this cake today for my birthday (which is tomorrow); the measurements for the soaked nuts (cashews, first 240g then 160g) – are they referring to dry mass or the already soaked weight of the nuts? It makes a very big difference, so I’m quite worried ahahah. Please let me know, and thank you for sharing such lovely, wholesome recipes! I love your blog. It’s been a large aid in moving towards a vegan diet.

    Best regards,

    A fan.

    • Hi, Julia! Thank you so much for your lovely comments. Happy birthday! I hope you’ll have an amazing day tomorrow. Yes, the measurements apply to dry nuts (before you soak them :-)) Have a lovely day!

      • Thank you so much for answering, and for wishing me a happy birthday! I hope so too; things are not going so well lately. Unfortunately I had to sub ricotta for the coconut cream (they don’t really sell it here) and totally ruined the cake that way 🙁 your recipe seems perfect and delicious, I just made a stupid mistake. Eh, I’ll leave it in the freezer overnight and treat it like a too-solid ice cream cake ahahah.

        Again, thank you a lot. Have a super nice day too

        • So sorry things are not going well for you at the moment. Hope it gets better soon. How come there is no coconut milk in a can where you live? I have never used ricotta in my recipes but I assume the texture is quite different. Coconut cream is solid when kept in the fridge so the cake can stay firm when refrigerated. If you get the chance, do try it with coconut cream, it is really tasty. Lots of love!

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