squashed berry white chocolate cheesecake recipe tanya maher

Recipe: Tanya Maher’s Squashed Berry & White Chocolate Cheesecake

A near fatal car crash as a teenager left Tanya Maher with life-changing injuries and a body that rejected any food she ate.

A long journey to recovery lay before her, but when she discovered the powers of a raw food diet, Tanya’s health was transformed.

Now a raw food nutritionist and business owner, Tanya has proved both her nutritional knowledge and business prowess with foodie hotspot, Tanya’s Cafe. Health-conscious (and not so health-conscious) Londoners flock to this raw food café to get a taste of Tanya’s recipes, which feature delightful dishes such as living tacos and decadent raw chocolate cake, not to mention the superfood packed cocktails!

If that isn’t enough to convince you to give raw food a go, we’re certain that this Squashed Berry & White Chocolate Cheesecake recipe will.

“I don’t know about you, but I often find myself scraping every last bit of a cheesecake filling but leaving the crust. I decided it was time I made one without the crust and, for such a cake, what better combination is there than creamy sweet orangey white chocolate and soft ripe oozing zesty berries?” – Tanya Maher

Ingredients (Serves 12)

For the cheesecake layer:

  • 180g (6¼oz) cacao butter
  • 260g (9½oz) cashew nuts, soaked for 4–6 hours
  • 120ml (4fl oz) boiling water
  • grated zest of 2 oranges
  • juice of 1 lemon
  • 40g (1½oz) lucuma powder
  • 110g (4oz) agave nectar
  • 1 tbsp vanilla extract

For the berry topping:

  • 220g (7¾oz) mixed frozen berries (I like a combination of raspberries, blueberries, blackberries and red currants)
  1. Shave the cacao butter on a grater and melt it gently in a double boiler (or in a bowl set over a pan of gently simmering water, ensuring the base of the bowl does not touch the water below).
  2. Transfer the melted butter to the jug of a high-powered blender, add the remaining cheesecake layer ingredients and blend, using a tamper, until creamy.
  3. Cover the entire base of an 18cm (7in) round cake tin with the frozen berries and pour the blended cream all over the top.
  4. Gently rock the tin so that the cream spreads evenly between all the berries. Refrigerate the cake for a minimum of 1 hour to set.
  5. When you are ready to serve, run a small knife between the cake and the internal tin wall to loosen the cake. Place a serving dish face-down over the top of the tin, then flip over the tin and tip out the cake onto the serving dish.

Recipe from The Uncook Book by Tanya Maher (published by Hay House UK)

Written by:

Nicola is a freelance writer and ex-corporate girl carving a new career out of her passions in life. A lover of fashion and design with a keen interest in well-being. She is never happier than when lying in the sun with a G&T in hand.

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