New York-Style Baked Strawberry
Cheesecake (Serves 10-12)
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Preheat oven to 180°C and base-line a 23cm springform cake tin with
parchment paper (don’t grease the sides). Put the cashews in a pan of hot water and boil for 15 minutes until soſt
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and rehydrated (alternatively, soak them overnight in cold water). Drain. Put all the biscuits in a food processor and blitz to crumbs. Add the oil and
a pinch of salt and pulse to mix. Tip into the lined cake tin and press firmly until well compacted and even. Put in the oven and bake for 15-20 minutes, until firm. Remove and leave to cool for 10 minutes. Lower the oven temperature to 110°C and put the tray back in. Meanwhile, melt the chocolate. Pour 3cm of hot water into a small
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saucepan and bring to the boil. Lower to a simmer. Put a heatproof bowl on top of the pan, ensuring the water doesn’t touch the bottom. Break the chocolate into the bowl and leave to melt (alternatively, melt in the microwave in 15-second bursts). Remove and leave to cool a little. Separate two tablespoons of the chocolate from the main batch. Zest the lemons into a liquidiser then cut them in half and squeeze in the
juice. Add the main batch of chocolate, the silken tofu, drained cashews, icing sugar, coconut oil and vanilla extract and blend until smooth. Layer up your cheesecake. Lightly brush the biscuit base with the
reserved two tablespoons of melted chocolate. Pour over the cheesecake mixture and shake gently to level it. Lightly run your finger over the surface to get rid of any bubbles. Put the
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tin on a hot baking tray in the oven and bake for 80-90 minutes, until set but still slightly wobbly in the middle. Remove from the oven and run a thin spatula or knife around the edge to separate the cake from the tin, then leave it to cool to room temperature. Transfer the cheesecake to a plate. Refrigerate. Hull the strawberries and halve or quarter them. Put them into the
medium saucepan with the caster sugar. Put the pan over a medium heat and stir. Macerate for two to three minutes so the sugar melts and strawberries soſten slightly. Set aside to cool then pile on to the cheesecake. Serve.
BISH BASH BOSH! by Henry Firth and Ian Teasby. Available now.
INCREDIENTS *400g cashews
*120g light digestive biscuits *120g ginger biscuits *100ml light olive oil *A pinch of salt
*300g dairy-free white chocolate *2 lemons
*340g silken tofu *300g icing sugar *2tbsp coconut oil
*3tsp vanilla extract *400g strawberries
*50g golden caster sugar
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