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Strawberry and Basil Cheesecake Recipe by Susan Jane White

Strawberry and Basil Cheesecake Recipe by Susan Jane White

By loading more fresh veg and nuts into us ladies, we’ll arm our bodies against The Ageing Process and give Laura Whitmore some competition. This strawberry cheesecake recipe should help. Avocados and almonds are drenched with helpful fats and nourishing minerals needed to keep our toes tapping and skin glowing. Remember, the skin is your largest excretory organ. If you’re eating garbage, you’ll end up wearing it in your face.

Serves 8

For the base
1 1/2 cups (180g) walnuts
6 Medjool or other sticky dates, stones removed
touch of sea salt flakes

For the cremay centre
240g ripe avocado, stone and skin removed
25g packet of fresh basil, leaves only
juice of 3–4 limes
4–6 tbsp raw honey
3 tbsp unscented coconut oil, melted

For the topping
1 punnet of fresh strawberries

Method:

1. To make the base in this cheesecake recipe, blend the walnuts, dates and sea salt in a food processor (not a blender) with a splash of water. When it starts clumping together into a cookie dough ball, you’re good to go. Press into a 20—25cm loaf tin. Bring the dough up the sides like a posh flan, making sure you support the elbow of the base – the part where the base meets the sides.
2. Freeze.
3. Meanwhile, get going on your ‘cheesecake’ filling. Purée the avocado flesh, basil, the juice of three limes, 4 tablespoons of honey, the melted coconut oil and some Frank Sinatra at full speed until savagely smooth. I use my blender for this bit.
4. Taste. If it needs more zing or kick, add another squeeze of lime juice to the mix. If you prefer more sweetness to rock your taste buds, then add an extra bit of honey.
5. Spoon the filling over the frozen base and chill in the fridge for 1 hour. It will last for three days in the fridge like this.
6. Just before serving, slice a handful of fresh strawberries and scatter them over the top along with any stray basil leaves you find loitering in your kitchen.

strawberry-basil-cheesecake

RECIPE FROM ‘THE VIRTUOUS TART’ BY SUSAN JANE WHITE

The Virtuous Tart Front Cover high res Following the enormous success of her debut cookbook, The Extra Virgin Kitchen,  Susan Jane White is back with a brand new collection of recipes and advice – and  this  time, Susan Jane wants you to have your cake and eat it too by turning pesky  sugar cravings into a nutritional slam-dunk.

The Virtuous Tart is packed full of treats to love that love your body back. As well as    delicious recipes for Virgin Drinks, Virtuous Tarts, Saintly Treats and Born Again  Truffles – which are all free from wheat, dairy and cane sugar – Susan Jane will guide  you through wholesome alternatives to refined white sugar (such as coconut sugar,  date syrup, maple and raw honey), and show you where to use superfood flours like  quinoa and teff. You’ll discover how to raise your energy levels naturally, and learn  tasty tricks to make your skin glow.
On why she wrote the Virtuous Tart, Susan Jane says: “I eat sweet treats every day. I’m not interested in denial – that’s never worked for me. I prefer to embrace my pesky sugar cravings and turn them into a nutritional hit. Think of it as alchemy.”

The Virtuous Tart is published by Gill & Macmillan and is available in stores nationwide and online, priced at €24.99.

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