Lemon Berry Bombe “Cheese” Cake With a Crystallised Ginger & Walnut Base

Lemon Berry Bombe “Cheese” Cake

With a Crystallised Ginger & Walnut Base

Photography br Ctraltdelete Design Solutions. Copyright © 2017. All rights reserved

Tangy, Light yet creamy and indulgant this "Cheese" Cake is a favourite amongst friends and family. It's actually from a recipe I stumbled upon online and i decided that it was a MUST to make but add a few more additional ingredients to give it more UMPH! 

What will I need?

Food processor

1 x large bowl

Wire rack

Spatula

Juicer (the manual glass kind unless you have one of those fancy electric ones).

Whisk

Large metal spoon

Grater

1 x 8 inch grease proof spring form cake tin

Pallet Knife

Small Cooking Pan

Sift

1 x Small bowl

Ingredients

To make the Base

160g Gluten free oat crackers (I like to use Narns Organic). 4 Generous pieces crystallised Ginger

Approx 6 Crushed Walnuts

5 tbsp. Maple Syrup OR Agave Nectar

½ tsp. Himalayan rock Salt OR Sea Salt

To make the Cheesecake

225g Silken Tofu

225g Soya Cream cheese (I recommend Tofutti OR Sheese brands)

1 tbsp. corn Flour

2 tbsp. Almond OR Soya Milk

Zest and juice of 1½ Un-waxed Lemons

120g Icing sugar OR Soft Unrefined Brown sugar

1 tsp. Himalayan rock Salt OR Sea Salt

For the Easiest Ever Chocolate Frosting

For the Berry Layer

Approx. 100g Frozen Mixed Berries PLUS Extra for decorating (I use one that contains Strawberries, Blackcurrants, Redcurrants, Raspberries and Cherries

2 Tbsp. Golden unrefined caster Sugar

1 Tbsp. Agar Agar flakes (optional)

Method

For the base

Preheat your oven to 180 degrees (160 degrees fan assisted).

1. In a food processor, blitz your oatcakes, Crystallised Ginger and salt until they form a rough course texture; then add the Agave Nectar/Maple Syrup; mix well with a wooden spoon to ensure all the crumbs are well coated.
2. With a spatula, scrape out the base mixture into the cake tin and press down firmly. Let bake for about 5-8 minutes OR until the edges a lovely golden brown.
3. Leave your base to cool completely in the tin.

For the Topping

1. Rinse out the bowl you used to make the base; then once cleaned, blitz all of the topping ingredients until smooth.
2. Scape the topping mixture onto your cooled base, spread evenly with a pallet knife then let bake for about 35 minutes until the edges are browned and there is a slight wobble in the centre. If the mixture appears too wobbly, bake for a further few minutes.
3. Remove from the oven and leave to cool completely, then pop in the fridge to set, I recommend over-night as you get a lovely firm creamy texture.

TIP! Short of time? You can speed up the setting process by placing your cooled “Cheese’ cake into the freezer for 30 minutes but be sure to place back into the fridge straight away.

For the Berry Layer

1. Place all the berry layer ingredients into a small cooking pan on a medium heat and let cook  (stirring occasionally) until reduced by about ½, then set aside to cool.
2. Place the Fruity mixture into a sift over a small bowl then with a spoon, push through to reveal a puree.
3. Scrape the Berry Puree on top of the completely cooled “Cheese” Cake and return back to the fridge to set.
4. Scatter the extra berries over the top before serving OR return back to the fridge for when you’re ready

Serving Suggestions

Delicious served with non-dairy Ice-cream and a drizzle of melted dairy-free Dark Chocolate OR just on it’s own with a cuppa.

Whatever you decide this certainly is a crowd pleaser and the perfect end to a scrumptious meal.