White Chocolate & Raspberry Cheesecake Recipe

Ingredients

• 3½ oz (100 g) macadamia nuts
• 1¾ oz (50 g) ground almonds
• 2 tbsp coconut sugar
• 2 tbsp coconut oil
• 1 tbsp almond butter
• 1 tbsp coconut flour
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• ½ tsp fine Himalayan pink salt

• 4 fl oz (115 ml) coconut oil
• 1¾ oz (50 g) cacao butter
• 3 fl oz (80 ml) maple syrup
• 2 oz (60 g) coconut sugar
• 9 oz (250 g) cashews (soaked overnight)
• 1 tbsp vanilla extract
• ¼ tsp fine Himalayan pink salt
• 1½ lemons juice
• 1 courgette, peeled, cubed

• 13 oz (375 g) frozen raspberries
• 1¾ oz (50 g) coconut sugar
• 1 tbsp water
• ½ tbsp tapioca flour
• a squeeze of lemon juice
• a handful of fresh raspberries

1. For the base, combine all of the ingredients and process until a sandy texture akin to biscuit crumbs. Line a 23 cm (9 in) springform or loose-based tin. Pour in the base mixture and 'knuckle' it in until evenly distributed. Place in the freezer until later.
2. Place the coconut oil, cacao butter, maple syrup and coconut sugar for the white chocolate filling over a bain-marie until fully melted. Meanwhile, place the rest of the ingredients for the filling into the food processor, except the courgette, and process until smooth. Remove the 'white chocolate' mix from the bain-marie and combine with the rest of the white chocolate filling, processing until smooth.
3. Place the frozen raspberries, water and coconut sugar into a medium-sized pan and cook on a low heat until simmering. Squash down the berries as much as possible. This will take around 10 minutes. Remove the raspberry mix from the heat and begin to strain through a sieve into a small mixing bowl. This will take a lot of leg work to get as much of the fruit through as possible. Stop straining when you are left with pretty much just seeds! Combine the lemon juice and tapioca flour with the collected juice and whisk thoroughly.
4. Return the raspberry mix to the heat or place the bowl into the microwave until the mixture is bubbling. Be sure to whisk frequently. Once the mix has thickened to a thick and slightly 'gummy' sauce, set aside.
5. Add the peeled and cubed courgette to the white chocolate filling and blend until smooth and fluffy.
6. Remove the base from the freezer and pour in half the white chocolate filling, spreading evenly with a spatula. Pour in one third of the raspberry filling and, using a small spatula, dip in and swirl around the filling. Pour in the remaining white chocolate filling and smooth until evenly distributed.
7. Add the remaining two thirds of the raspberry filling. Using a small spatula or knife, dip in and draw downward parallel lines, then parallel lines across until you reach your desired level of marbling.
8. Place the cheesecake into the freezer until set. Slice, top with fresh raspberries, then serve!