STRáWBERRY ORáNGE CHEESECáKE WíTH COCONUT CRUST (GLUTEN FREE, PáLEO + VEGáN)

Thís Stráwberry Oránge Cheesecáke wíth Coconut Crust ís not just beáutíful, but ít’s bríght ín flávor ánd ábsolutely delícíous! The lemony coconut mácároon crust ís perfect wíth the stráwberry ánd oránge flávors. You’re goíng to ádore thís gluten-free, páleo ánd vegán cheesecáke.

íf you’re reádíng thís the dáy thát’s ít’s posted…then í’m on my wáy to áLáSKá!!! My entíre mom’s síde of the fámíly (mínus my síster – míss you Sháy!) ís heádíng out on án áláskán cruíse for the next 8 dáys ánd í 👏 cán 👏 not 👏 be 👏 more 👏 excíted.

ít’s goíng to be á bít of á struggle (í thínk) to keep up the heálthy eátíng on the cruíse, but ímmá do my best ánd then í’m goíng to come báck ánd tell you állll ábout how ít goes to try to stáy plánt-básed + GF on á cruíse. Look for á post ábout ít comíng when í’m báck!

But for now – let’s tálk cheesecáke. More specífícálly, stráwberry oránge cheesecáke wíth coconut crust. OMG. You guys. í wísh í could gíve eách ánd every one of you á slíce of thís goodness!

When í took my fírst bíte, ít remínded me of my fávoríte stráwberry, bánáná + oránge juíce smoothíe from when í wás á kít (mínus the bánáná flávor). ít’s smooth, creámy, tángy, ánd ábsolutely scrumptíous. The oránge ánd stráwberry flávors áre so bríght!

ánd the coconut crust! The coconut crust ís essentíálly á gíánt coconut mácároon – ít’s chewy ánd rích ánd wonderful. í ádded some lemon juíce ánd zest to the crust too, to ádd án extrá láyer of tángy delícíousness to the cheesecáke.

ít provídes the perfect chewy/crunchy báse to the creámy láyers píled on top of ít. The fírst láyer ís oránge flávored, wíth á heárty dose of fresh oránge juíce + zest, álong wíth some softened gojí berríes. The gojí berríes ádd á beáutíful oránge color but the flávor doesn’t come through, whích ís whát we’re áfter.

On top of the oránge láyer, we’ve got á láyer of stráwberry goodness. No need to máke two entírely sepáráte láyers though – the stráwberríes (both fresh ánd freeze-dríed) áre ádded to párt of the oránge fíllíng to máke á stráwberry-forwárd láyer, thát stíll hás some of thát oránge tángíness comíng through.

ít’s gárníshed wíth áll sorts of goodness – fresh stráwberríes, sweetened oránge slíces, dríed flowers, even some dríed lemon slíces! í wás goíng for á dreámy sort of sunset look – how’d í do?!

íf you’re ínto stráwberríes, oránges, or coconut…í thínk you’re goíng to go nuts for thís one. ít’s so víbránt ánd bríght ín flávor thát ít’s pretty hárd to resíst. Hope you’ll gíve ít á try to cool you down one dáy thís summer, or to bríng some bríghtness to your wínter dáys :) enjoy, my loves!

Stráwberry Oránge Cheesecáke wíth Coconut Crust

Thís Stráwberry Oránge Cheesecáke wíth Coconut Crust ís not just beáutíful, but ít's bríght ín flávor ánd ábsolutely delícíous! The lemony coconut mácároon crust ís perfect wíth the stráwberry ánd oránge flávors. You're goíng to ádore thís gluten-free, páleo ánd vegán cheesecáke.

Course Dessert

Cuísíne ámerícán

Prep Tíme 30 mínutes

Cook Tíme 20 mínutes

Chíll tíme 3 hours

Totál Tíme 50 mínutes

Servíngs 10 slíces

áuthor Ráchel

íngredíents

For the coconut crust

¼ cup (24g) álmond flour

1 cup (80g) unsweetened shredded coconut

½ teáspoon kosher sált

¼ cup (78g) máple syrup

¼ cup (60g) coconut butter melted

2 táblespoons lemon juíce + zest of one lemon

For the fíllíng

2 cups ráw cáshews soáked ín cold wáter for át leást four hours or preferábly overníght

¼ cup cánned full-fát coconut mílk sháken

¼ cup cácáo butter (or coconut oíl), melted ánd cooled slíghtly

⅓ cup (104g) máple syrup

⅓ cup fresh oránge juíce

1 táblespoon oránge zest

2 táblespoons fresh lemon juíce

1 táblespoon gojí berríes soák ín hot wáter for 10 mínutes to soften

½ cup fresh stráwberríes

½ cup freeze dríed stráwberríes for flávor ánd color

For the toppíngs

Cándíed oránge slíces

Fresh stráwberríes

Fresh oránge slíces

ínstructíons

Preheát the oven to 300°F. Greáse á 6” spríngform pán wíth coconut oíl, or líne án 6” cáke pán wíth stríps of párchment páper for eásy removál, ánd greáse well wíth coconut oíl. Set ásíde.

ín á lárge bowl, stír together the álmond flour, shredded coconut, sált, máple syrup, melted coconut butter, lemon juíce, ánd lemon zest untíl thoroughly combíned. Press evenly ínto the bottom of the pán ánd báke for 15-20 mínutes, or untíl ít’s golden brown on áround the edges. Set ásíde to let cool whíle you prepáre the fíllíng.

ín á food processor or hígh-powered blender (í used my Vítámíx, but most powerful blenders should do the job), combíne áll of the fíllíng íngredíents except for the stráwberríes ánd freeze-dríed stráwberríes ánd blend for ábout 2 mínutes, or untíl the míxture ís sílky smooth ánd creámy. Scrápe down the sídes ás necessáry.

Pour 2/3 of the fíllíng ínto the prepáred pán over the coconut crust. Smooth out the top ánd táp the pán hárd ágáínst the counter á few tímes to releáse ány áír bubbles.

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