White Chocolate-Strawberry Cheesecake

By Sarah-Lyn

“The Cheesecake that started it all! When Vanessa Sherwood posted her White Chocolate-Strawberry Cheesecake on the forum she got everybody salivating and obsessing over cheesecakes, begging for more! This beautiful pink and red creamy sweetness is light on the nuts and fat and as fresh and healthy as can get with cheesecake, and still be rich and delicious.” – Indulge

Ingredients

• For the Crust:
• Makes 19″ Cheesecake
• 1/2 Cup Brazil Nuts
• 1/2 Cup Shredded Coconut
• Pinch of Salt
• 1 heaping TB of Cocoa Powder
• 1-2 TB Agave
• 1-2 TB Cacao Nibs
• Seeds from 1/4 of a Vanilla Bean

Details

Adapted from gliving.com

Preparation

Step 1

Step 1 Process the brazil nuts, shredded coconut, salt, cocoa powder and vanilla bean seeds in a food processor until fine crumbs.

Step 2 Add the agave and cacao nibs and process until the mixture just starts to stick together.

Step 2 Press into the bottom of 1 9-inch springform pan. – If you are making a large cheesecake, feel free to double or even triple the recipe (crust and filling).

Step 2 Pour the filling over the crust and chill or freeze until ready to serve.

For the Filling:

2 Cups Fresh Chopped Strawberries

1 Cup Cashews (they do not have to be soaked)

1 oz Melted Cacao Butter

¼ cup Light Floral Honey or Agave

1 TB Lemon Juice

¼ Tsp. Salt

Blend all of the ingredients in a vita mix or high speed blender until completely smooth.

For the Strawberry Sauce:

1 Cup Strawberries

Agave nectar to taste

Blend or mash the strawberries and agave together. Pour over slices of strawberry cheesecake.