25 Jul Montagu white chocolate cheesecake with seasonal berries and cherry sauce
Ingredients
- 1 x 20/21 cm spring form cake tin lined with baking paper on the bottom
- 200 g Montagu coconut flakes,
- 2 cups Montagu almond flour
- 100 g Butter, softened
- Pinch of salt
- 2 cups good quality white chocolate, melted
- 2 cups double cream plain yogurt
- 1 cup crème fraiche
- 1 cup cream
- 15 ml Vanilla paste
- 5 ml Rosewater
- 1 sachet gelatine powder, sponged in 50ml water
- 1 cup very cherry jam, warmed
- Some seasonal berries and edible flowers to garnish
Instructions
- Place the coconut flakes, almond flour, butter and salt in a food processor and blitz until well combined.
- Press the mix into the cake tin making sure that the bottom and sides are covered.
- Place in the fridge until set.
- Place the yogurt, crème fraiche, cream, vanilla and rosewater in a food processor and blend until combined.
- While the machine is running, add the white chocolate and blend until combined. Pour the mix into a bowl and keep aside.
- Melt the gelatine in the microwave for 20 seconds and whisk into the cheesecake mix.
- Pour the filling into the cake tin and set in the fridge until set.
- Spread the jam over the cheesecake and garnish with berries and edible flowers.