There is something magical about the combination of strawberries, cream and a biscuity layer, it just works. Here, I've turned the classic strawberry shortcake flavours and textures into a delicious no-bake, extremely easy vegan no-bake cheesecake, using just six (or 7 if you use the vanilla) ingredients.
Even in peak season, strawberries can be too wet for a cheesecake - they make a great topping but if you try and add them to the cheesecake layer you end up with a not very colourful, overly sloppy and not hugely flavourful mixture. That is unless you use freeze-dried berries. Freeze-dried berries are amazing - they retain all the vibrant colour of fresh berries, pack extra sweet fruity flavour and don't add any unwanted moisture to a mix. They really are a wonder product when it comes to creating berry flavoured dishes, especially when out of berry season. The added bonus is that they are usually entirely free-from any allergens so can be added with abandon to any friendly bake 🙂
I've been really wanting to use fresh berries recently but it's Winter and out of season berries are not worth the trouble, but when I came across wonderful local company New Forest Snacks and their sensational pulse dried strawberries, and berry recipes were suddenly back at the top of my agenda, despite the time of year.
Disclaimer: I have not been paid for this recipe but i received some of the dried strawberries to use in my recipe development after I contacted New Forest Fruit Snacks as a local company that produces these amazing free-from snacks. I'm really keen to showcase local companies that can be of use to the free-from community. The innovative pulse drying not only locks in all the flavour and colour of the strawberries, it also preserves all of the nutrients, making these an ideal lunch box snack.
In this recipe, I blend (or you could crush in a pestle and mortar) together the dried strawberries with caster sugar to make a wonderfully pink and berry scented sugar which in turn both flavours the cheesecake but also gives the most wonderful pink colour. As the dried fruit has an intensity of flavour, the cheesecake is also full of berry flavour and the texture is lovely and creamy yet not sloppy do to the added fruity powder. Honestly it's a genius addition to a cheesecake, you really must try.
Not only is this recipe full of delicious strawberry flavour and totally pretty in pink, it's also extremely quick and easy to make. All you need is six ingredients (or seven if you add vanilla) and about 15 minutes and you have a pudding worthy of any special occasion. I urge you to seek out some of these wonderful fruity snacks and bookmark this recipe as you'll be wanting to return to it again and again.
Sensational Strawberry Cheesecake
dairy-free, egg-free, nut-free, sesame-free, soya-free, can be gluten-free, vegetarian and vegan
- 18-20cm springform cake ring
- 16 biscuits - i used Lotus
- 40 g dairy-free margarine (melted)
- 2 tbsp caster sugar
- 10-20 g freeze dried strawberries (use 20g if you want extra strawberry flavour)
- 300 g dairy-free cream cheese (I like Oatly creamy spread)
- 1 tbsp dairy-free yoghurt
- 1 tsp vanilla (optional)
- A few freeze dried strawberries to decorate
- Crush up the biscuits and mix with the melted margarine. Press into the bottom of a springform cake tin. Place in the fridge to set
- In a food processor, or a pestle and mortar, blend together the strawberries and sugar to make a powder
-
In a food processor or with a whisk, whisk together the cream cheese, yoghurt, vanilla and strawberry sugar until you have a lovely even pink mix
- Spoon onto the top of the biscuit base and level off
- Decorate with extra freeze dried strawberry pieces
- Refrigerate until needed
To make this cheesecake gluten-free use gluten-free biscuits and a cream cheese that is suitable for you
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