Bit of a long name this cheesecake has, but what could I possibly leave out?? Anyway itÂ is just so delicious Iv decided it’s worthy of its long title, I really hope I can inspire someone out there to try it!
I just absolutely LOVE the sweet and sourness of blackcurrents, & mixed with the vanillery biscuity flavour of lacuma and white chocolate this is the perfect combo!
The Sweet Gold of the Inca’s. Lacuma is one of my favourites of the sweet Superfoods, mostly because its yummy but its also a fantastic source of antioxidants, particularly beta-carotene, as well as B vitamins and trace minerals. Lacuma also has immune boosting properties!Â In this recipe, I only use a little because it is a powder and I like to keep the texture as smooth as possible, but you could add more to make the flavour stronger if you wish.
I have added step by step photos for this recipe because although its not exactly fiddly I don’t trust my explanations skills! So, more photos = less words 🙂
In this recipe, Iv used agave, even though Im not a fan health wise as I think maple syrup or coconut sugar are much purer as sweeteners. However in this recipe I wanted a sweetener without much of its own flavour because Lacuma is quite subtle, its also light in colour which keeps my white layer nice and white.. Purely Cake Vanity!
You will need:
a high powered blender
8″ cake tin
1/2 pitted majool dates
3/4 cup walnuts
3/4 cup almonds
2 tablespoons cacao nibs
2 cups cashews soaked for 8 hours
juice of 1 lemon
1/2 cup cacao butter
2 teaspoon pure vanilla extract
1-2 tablespoons lacuma
pinch of salt
1 cup blackcurrents + 3 tbls for topping
1/2 cup agave + 1 tbls for topping
Put the almonds, walnuts, dates and salt into the blender and process until completely combined, then add the cacao nibs and process again until the mixture starts to become sticky but do not over do it, its nice to have some crunch in the base.
Press the base mixture into the cake tin and pop it in the freezer to set while you make the filling.
To make the filling first blend the soaked cashews, lemon juice, agave and salt until completely smooth and creamy, take a little time over this bit, its worth it!
Once this is smooth take out half the mixture and set aside in a bowl.
Melt the half cup of cacao butter (I measure this dry by chopping up really, really fine). Ddd this to the blender along with the vanilla and lacuma and blend again.
Once combined, scrape out the lacuma mixture into a separate bowl and put the other half back in the blender, to this half add the blackcurrents.
The next step is the marbling. Now, while I am a perfectionist when it comes to the quality of my ingredients (ok maybe not the agave, please forgive me!) Im not very precise when it comes to assembly and presentation, but what Im aiming for here is a sort of chessboard pattern.
…..and then finish up the rest of the blackcurrent. Bang the tin firmly down on the table a few times to help even it out and flatten the filling, this works a bit but then I also have to carefully flatten it out with the back of a spoon… well 2 spoons, one for the pink and one for white.
The next step is the pretty balckcurrent swirly topping. Defrost the 3 tablespoons of blackcurrents with a drop of hot water or over a very low heat and add the 1 tablespoon of agave. blend this with a hand held blender or just thoroughly mash them up with a fork.
With a teaspoon evenly space the mixture onto the top of the cake as so…
Drag a knife lightly through the blackcurrent topping in all directions..
Keep going until its reasonably evenly spread and you are delighted with your beautiful work! 🙂 put the cheesecake in freezer for a few hours to set.
Please do let me know if you try my recipe and what you think, I love connecting with you!