Strawberry Cheesecake

Celebrate strawberry season with this delightful cheesecake!

Spirit of the Dawn Cuisine

Strawberry Cheesecake

yields 16 creamy, pink slices

all ingredients raw and organic

Macadamia Nut and Honey Crust

Coat the bottom of a 10-inch springform pan with Coconut Oil.

Cut a piece of parchment paper to size and line bottom of pan.

In a food processor add:

9 ounces (2 cups) Macadamia Nuts (not soaked)

6 ounces pitted Deglet Noor Dates, chopped

2 Tablespoons Honey

1/2 cup shredded dried Coconut

Pinch Himalayan Pink Crystal Salt

Process till the large date pieces disappear, nuts begin to release their oils,

and mixture forms a glistening ball in the processor.

Press into bottom of springform pan till evenly distributed and flat.

Pop into freezer to firm.

Strawberry Filling

In a high-powered blender add:

1 pound (3 rounded cups) Cashews, soaked for 6 hours,

drained, rinsed well, and drained again

1/2 cup freshly squeezed lemon juice

1 cup Honey

1 cup Coconut Butter

2 ounces Cacao Butter, melted in the dehydrator

or over a bowl of warm water

(the Cacao Butter gives the cake more stability)

1 Vanilla Bean,

slit with sharp knife lengthwise and using spoon,

scrape out the goodies inside

1/4 teaspoon Himalayan Pink Crystal Salt

18 ounces washed, drained, and trimmed strawberries,

cut in half

Using the tamper or plunger,

begin to blend the filling ingredients first on medium

and then on high speed pushing down the Strawberries

and incorporating them into the mixture.

Motor will heat up warming mixture slightly.

Turn off blender motor to prevent overheating

and continue to plunge with motor off to help melt the Coconut butter

and incorporate the Strawberries.

Blend and plunge some more, and then taste and adjust ingredients.

If not sweet enough, add 1 to 2 Tablespoons Honey.

If not tasty enough, add a pinch of Salt.

Resume blending and plunging on high speed

till mixture is very rich and creamy smooth,

Do a final tasting and pour filling into springform pan

scraping out all of the mixture from the blender.

Using a spatula, spread filing evenly over crust.

Place in freezer to firm while your prepare the decoration.

Decoration

8 perfect strawberries, medium to small in size

Wash strawberries well and

using a paring knife and a circular motion remove stems.

Cut in half.

Place cake on a work surface and working very slowly and precisely,

begin to place strawberries onto perimeter of cake top,

about 1/3 inch from edge,

placing the wider part of the strawberry to the outside edge.

Begin with 4 halves marking the cake in quarters,

then place three halves between each of those.

These strawberries will decorate the cake

and also mark out the serving slices.

Place cake in the freezer on a level shelf to firm.

Cover with aluminum foil when cool.

Cake may be stored in the freezer for a couple of days,

but must be brought to refrigerator temperature for serving.

This cake will keep well covered and stored in the refrigerator

and actually improve in taste.

To serve

Place cake on a platter, unbuckle sides of springform pan and remove.

Using the strawberries as a guide cut cake

and dazzle your family and friends

with this amazingly creamy, pink dessert.

Buckle sides of pan back on to store

any uncut cake covered in the refrigerator.

Enjoy!