Sweet, juicy strawberries are one of our Summer pleasures. We made the most of this beautiful berry by blending it with our delicious Almond & Macadamia Nut Blend to create this showstopper cheesecake. It takes little effort to prepare - the only thing you need is a little patience as you allow it to set and defrost! However, once your cake is ready to eat, we promise you won’t stop at just one slice - put your feet up and cut yourself some more.
- Start by making your base. Blend the pecans to a flour with the salt, then add in the dates. Blend again until broken down and the mix sticks together. Press into the base of a silicone or springform cake tin. Set aside.
- Now, make your filling by blending together all remaining ingredients until smooth and creamy. Adjust sweetness as needed, then pour over the base.
- Place in the freezer to set.
- Allow to defrost - it should be creamy all the way through, this can take time depending on the depth on your cake - then cut into slices and enjoy with fresh berries.