Desserts, Vegan, Vegetarian

Eton Mess Cheesecake

Cooking method:

Food Processor
  • Prep Time: 4h 15 mins
  • Total time: 4h 10 mins
  • Skill Medium
  • Serves 8 people

Ingredients

For the crust

  • 100g mixed nuts
  • 50g ground almonds
  • 2 tbsp coconut oil
  • 2 tbsp agave nectar or coconut sugar
  • 2 tbsp coconut flour
  • Generous pinch sea salt

For the filling

  • 250g strawberries hulled and quartered
  • 4 tbsp pure maple syrup or light agave nectar
  • 2 tbsp cold water
  • 1/2 juice of lemon
  • 1 tsp c cornflour or 1/2 tbsp arrowroot flour
  • 250g cashews (soaked overnight, rinsed and drained)
  • 120g coconut oil (melted)
  • 50g cacao butter (melted)
  • 125ml pure maple syrup or light agave nectar
  • 1 1/2 tsp vanilla paste or 1 tbsp vanilla extract
  • 2 juice of 2 lemons
  • Pinch sea salt
  • 170g courgette (peeled and cubed)
  • White chocolate stevia drops (optional)

For the coconut whipped cream

  • 1 x 400ml tin full fat coconut milk (refrigerated overnight)
  • 1 tbsp pure maple syrup or light agave nectar
  • 1 tsp vanilla paste

For the strawberry sauce

  • 100g strawberries
  • 1 tbsp pure maple syrup or light agave nectar
  • Squeeze lemon juice

For the toppings

  • Handful of fresh strawberries (roughly 100g, halved)
  • 12 small vegan meringue shells

Cooking mode

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Method

  • Step 1

    Line the base of your cake tin with parchment. Combine all of the ingredients for the crust into the food processor bowl and process on HIGH until it looks a little sandy. If you can pinch it together between your fingers and it holds then it’s ready. Transfer to the cake tin and press down into an even layer with your fingers. Place into the freezer and wash out the food processor bowl.

  • Step 2

    Place the strawberries, maple syrup, water, lemon juice, and cornflour into the Ninja Cup. Secure the blade and blend on HIGH until evenly blended. Transfer to a medium sized non-stick saucepan and set to one side. Rinse out the Ninja Cup for later.

  • Step 3

    Add the remaining filling ingredients, except for the courgette to the bowl of the food processor, blend on HIGH until smooth. Scrape down the sides of the bowl with a silicone spatula and repeat the blending process a few times. Add the courgette and blend again. Pulse in the white chocolate stevia drops 10 drops at a time tasting as you go along. Transfer half of the mixture to the Ninja cup and blend on HIGH, set to one side.

  • Step 4

    Place the strawberry sauce in the saucepan on a low heat and simmer until thickened. Set to one side.

  • Step 5

    Remove the cheesecake base from the freezer and pour in the filling from the Ninja cup. Spoon in half of the strawberry sauce and swirl around with a knife.

  • Step 6

    Blend the remaining white chocolate filling in the Ninja cup and repeat the process as in step 5.

  • Step 7

    Tap the cake tin on the work surface to remove any air bubbles and freeze for 4 hours or until set.

  • Step 8

    10 minutes before serving the cake remove the solid coconut cream from the refrigerated can of coconut milk, being sure not to let any of the coconut water mix in, and place into the bowl of a stand mixer. Add the maple syrup and vanilla paste and whisk until stiff peaks form. Set to one side.

  • Step 9

    In a clean Ninja cup add the strawberry sauce ingredients and blend on HIGH until smooth.

  • Step 10

    When ready to serve, carefully release the cake from the tin and top with the coconut whipped cream, spoon over the strawberry sauce and top with remaining toppings and enjoy!

    Notes:

    If you cannot get a cake tin to those dimensions a cake ring of the same dimensions, lined with acetate will work too. A loose based cake tin may also be used but be sure to line with parchment first.

    The cake can be stored in the freezer for up to one month and then thawed out in the refrigerator overnight before serving. Do not freeze with any of the toppings!

    The cake can be stored in the refrigerator for up to 5 days in an airtight container.

English