I’ve got a brand new recipe video for you! My favourite one yet, so I hope you love it too. Oh and this recipe – four layers of absolutely heavenly deliciousness. We’re still enjoying our glorious summer here in NZ, so perfect time to make the most of those last few punnets of fresh bluebs. This cake is divine – exactly what your next celebration is calling for. Or just make it for mid week suppers like we do! It’s so light and luscious, there’s no reason to reserve this one only for special occasions.
As always, I’ve tried to sneak a bit of extra vege in there too – with beetroot in the top layer. The base is entirely nut free, so kinder on your wallet and adds a lovely dimension instead of the typical almond/date combo. Plus I’ve included a fully nut free version (filling included), as well as a gluten free option, so either way I’ve got you covered.
Watch the video above (or on YouTube here) and let me know what you think. I’m having so much fun making these vids each month, so hope you’re loving them too. If you’ve got any feedback do let me know – it’s always a treat to hear from you!
Yes this virtuously violet Blueberry and Beetroot Cheesecake is…
- Done in a blender
- No cooking required
- Gorgeously layered
- Light and fluffy, packed full of fruit, and
- Brimming with antioxidants from the blueberries and beetroot
Beets, Beets, Beets!
I love beetroot so much it’s no surprise I’ve already talked about it in quite some detail, in this Turkish Delight Chocolate Bars post here and this Raw Beetroot Salad post here. I eat beetroot on an almost daily basis, with it being such a great affordable ingredient and in season almost all year round. This Raw Beetroot Salad here is an absolute weekly staple for us, and if you have a food processor with a grating attachment, you can make it in minutes. It’s the perfect thing to add to your work-day lunch salad, or on the side for dinner.
I’ve also been loving this Beetroot Powder from BioBalance lately. Initially, I wasn’t sure how much I would use it, given how much I love whole raw beets already, but I’ve actually found it invaluable in the kitchen! It’s the perfect thing to throw into smoothies in a flash, to colour icings on cakes or slices (try it in this Healthy Coconut Ice here), or to add to hummus (try this Roast Garlic Hummus recipe here and throw in a tablespoon at the end). I made this gorgeous layer cake a few weeks back for Tony’s birthday (a rather large milestone, no guesses he said please), which was meant to be a renewed take on my Summer Strawberry Cheesecake crossed with my Chocolate Raspberry Layer Cake. Then just before I poured the final pink layer, I thought, hang on – beetroot opportunity! And so this cake was born.
I hope you love it, and I would be beyond stoked if you make it for your loved ones too. Tony was so into it, he’s since requested three remakes. Three! (and the second two we didn’t even share with anyone else). It’s lighter than most raw cheesecakes due to the significant berry content, and is also only very mildly sweet (like all my recipes). So do taste test as you go (I know, it’s a tough life), and add a dash more sweetener if you feel the need.
Want more creamy desserts
Have a fantabulous Fri-yay, and til next week, stay happy and well.
Ingredients
Base
- 1/2 c sunflower seeds soaked for 8 hours or overnight
- 1/2 c oats
- 1/2 c desiccated coconut
- 3/4 c dates
- 1 tbsp coconut oil melted
- 1 tsp vanilla extract
- 1/4 tsp sea salt
Filling
- 2 1/2 c cashews soaked
- 1/2 c water
- 1 lemon juice and flesh
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1/3 c brown rice syrup coconut nectar or other sweetener
- 1/2 c coconut oil melted
- 1/2 c cacao butter melted
- 2 c blueberries
- 4 tsp beetroot powder
To Top
- 1 c fresh berries + edible flowers if desired
- Sesame seeds
- Cashew Macadamia Chia Cream is also a delicious choice
Instructions
- To make the base, blend sunflower seeds, oats and desiccated coconut in a food processor until well chopped but still with some chunky texture.
- Add dates one by one while the motor is still running. Then add remaining base ingredients and blend until well combined.
- Pour the mixture into a 20cm spring form cake tin with the base of the tin lined with baking paper. Press the mixture down with a spatula until firm and flat. Place in the freezer to firm.
- Blend all the filling ingredients, except coconut oil, cacao butter, blueberries and beetroot, in your preferred blender (I personally love my Vitamix), until completely smooth, scraping down the inside of the food processor a few times to remove lumps. The mixture should be completely smooth like a thick cream.
- On a low setting, slowly pour in three quarters of the coconut oil and cacao butter, and put aside the remaining liquid for the blueberry layer.
- Pour half of the cream mixture into a bowl, and set aside. Then, add the blueberries and the rest of the coconut oil and cacao butter to the remaining cream mixture in the blender, and process until well combined.
- Remove base from freezer and, using half of the plain cream mixture set aside, spread evenly on top of the base. Return to the freezer until the cream layer is firm. Repeat this step with half of the blueberry mixture and then again with the remaining cream layer once the blueberry has set.
- Add the beetroot powder to the remaining blueberry mixture and process until well combined. Add this final layer to the cake once the second cream layer has set.
- Place in the freezer overnight and then in the morning remove from the tin and place in the fridge. I like to slice and serve this around half an hour after removing from the freezer to maintain a lovely firm texture, similar to an Italian semifreddo. You can also slice the cake and return to the freezer in individual slices to remove from the freezer as you need.
- Serve with fresh berries (or whatever fruit you would like) and some coconut yogurt or my Cashew Macadamia Chia Cream!
Recipe Notes
- If you have a springform cake tin like me you only need to line the base for this cake. If you have a silicon tin you don’t need to line it at all. If however you have a regular tin that’s not springform, you’ll need to line the base and sides so you can remove the cake – lining with cling form wrap in this instance works best. Please though if you do choose to use cling wrap, source a biodegradable version – it’s not my favourite kitchen product and I try to minimise wherever possible!
- By adding in the coconut oil and the cacao butter while the blender is on a low setting ensures that they wont get a chance to solidify. This creates the smooth and creamy texture of the filling.
- I’ve used blueberries here however the recipe works brilliantly with other berries such as raspberries or boysenberries. It would also be delicious made with Black Dorris plums!
- I used fresh, organic berries, however, frozen berries can be great for the filling too.
- To make this recipe gluten free, simply replace the oats with another 1/4 c of sunflower seeds and desiccated coconut. Alternatively, you could replace the oats with dehydrated buckwheat. Both these options will also make it paleo.
- If you have nut allergies, you can make this cake entirely nut free by replacing the cashews with these amazing watermelon seeds here. If you’re a nut-free gal/guy, you need these watermelon seeds in your life! Amazing almost-cashewy goodness all in the form of a seed
Did You Make This?
Tag @begoodorganics
I can’t wait to see your creations!
