I love Foodbuzz. Whenever I am low on inspiration for cooking ideas or food photography a good dose of food porn always gives me a needed boost. This delicious looking cheesecake by Green Kitchen Stories caught my eye on the front page. I can’t wait to make it! Plus it uses almonds and is gluten free!
Frozen Pink Cheesecake
300 g (2 cups) almonds
10-12 fresh dates, pitted
2 tbsp coconut oil
a pinch of salt
2 cups fresh (or frozen) raspberries & strawberries
juice from 1/2 lemon
1/2 cup honey
1 cup mascarpone cheese
1 cup quark or curd (you could probably also replace it with a fat Greek or Turkish yogurt)
1 cup fresh summer fruit and a couple of edible flowers
Grind almonds in a blender or a food processor for about a minute. Add dates, coconut oil and salt and run the processor until it all comes together. Flatten it out on the bottom of an 8-inch non-stick spring form. Store in the fridge while you make the filling.
Blend berries, lemon juice and honey. Stir together mascarpone, curd and the blended berries in a large bowl. Pour it on top of the crust in the spring pan and put it in the freezer for 1-2 hours (you can keep it in the freezer for days but then you have to let it soften a bit before you serve it) .
Top the cake with fresh fruit and a couple of flowers. Serve immediately.
Recipe and photo by Green Kitchen Stories