Have you ever lost your heart to a cookbook? I have.
A month ago my heart was officially lost to the gorgeous ‘My Petite Kitchen Cookbook’ from NZ blogger/author Eleanor Ozich. So simple and beautiful are her recipes and images, that I have found myself not only cooking from it, but quite often I will just sit and read it as I would a novel, as I have my afternoon coffee.
The recipe for the base of this cheesecake is taken from the book. I had made the tart shell, thinking I would make the strawberry pie for Christmas lunch, when I had to quickly change plans after discovering my strawberries had all been eaten! 2 days later, I unwrapped it from the fridge to find it in perfect condition still, so I set about filling it with something lovely and creamy, using what I had on hand.
To be honest, if you’re not queasy about gelatine and can access a good, grass fed version, I think it will benefit the overall end result. I found with the agar agar I used (perhaps I needed to use a little more) that the filling didn’t quite set as well as I’d hoped, (the base, was of course, perfect!)
I um’d and ah’d about including this recipe, but I know that many of you like a good challenge and are happy to fiddle with a recipe, so make any adjustments you feel like and see how you go!
Ingredients for the Base:
(makes one 25cm tart shell)
4 T melted (cooled) coconut oil
3 cups almond meal (I grind my own using blanched almonds in the Vitamix)
2 Tablespoons of honey
Ingredients for the Filling:
100ml lemon juice
1 x 270ml can coconut cream – kept in the fridge to thicken for a minimum of 12 hours
2 cups thick, natural Greek yoghurt
1/2 cup honey
2 tsp vanilla extract
teeny pinch salt
Sliced strawberries to top the cake. (about 15 sliced into 3 thick slices)
Base: Combine the honey, almond meal and coconut oil in the food processor and add just under 2 T water.
Pulse to combine the mix.
Pres into the well greased (and line the base) tart shell and bake in a preheated oven (160 degrees) for about 10-20 minutes or until golden brown.
Cool and remove from the shell.
Dissolve the gelatine or agar agar (I used the agar agar) in 100ml of lemon juice, warming over a pot of simmering water on low heat.
Once the thickener has melted, remove from the heat.
Scoop out the thick coconut cream and combine it in a food processor with the yoghurt, honey, vanilla and salt.
Run the processor until the mix is well combined.
Slowly drizzle the agar agar liquid with the motor running.
Pour the mix into the tart shell and top with the strawberries.
Leave to set overnight in the fridge.
Serve cold, straight from the fridge
Keeps in a covered container in the fridge for around a week.
(tart case recipe credit here.)
(filling recipe adapted from here)