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.

Chocolate & Banana Breakfast Sundae

Chocolate & Banana Breakfast Sundae

Photography by Ctrlaltdelete Design Solutions. Copyright © 2017. All rights reserved

It’s been a while since I have posted up a recipe that doesn’t revolve around baking (what can I say, I just love to bake and will at any given opportunity!). I have decided to turn my attentions to breakfast time since I could do with sharing with you lovely lot some more fun and simple ideas that make you want to get out of bed and start the day with a bang (at least I hope they do!) and I think this little number might just be the answer!

Incidentally I came up with this as a result of not wanting to waste the remainder of the Silken Tofu I had left from a “cheesecake” but wanted to make something that was healthy and moreish at the same time-it was one of those Ulrika moments!

Now-this is one for the Chocolate lover, and I mean proper chocolate, not the stuff containing additional ingredients that are simply not needed! However this contains chocolate in one of its purist forms therefore its actually (and rather surprisingly) very healthy for you!

Decadent, rich yet light and creamy; layers of freshly sliced Banana, are nestled between Chocolate “cream” and Muesli to being you probably one of the most wonderful breakfast experiences; never again will you want to go back to toasted packet bread, sugar coated cardboard flakes OR grab n go ready made cereal bars nope.nope.nope!

What Will I Need?

Food Processor OR Blender

Measuring Spoons

Small Sharp Knife

Silicone Spatula

1 x Pretty Serving Glass OR Dish

Spoon

Ingredients

Serves 1

¼ Pack Silken Tofu (approx. 57g if you want to be precise)

1.5 Tbsp. Raw Cacao

1 Tbsp. Hemp, Soya OR Almond Milk

1 Tbsp. Agave Nectar OR Maple Syrup

Pinch Pink Himalayan Rock Salt OR Sea Salt

1 x Medium Banana sliced into rounds

About80g Homemade Muesli (OR your favourite Oaty Muesli)

Method

1. Place all of the ingredients EXCEPT for the Muesli (obviously) into your Food Processor/Blender and pulse until smooth and creamy (like me, you may need to scrape the sides and blend for a few more seconds to ensure everything is well mixed), then set aside.
2. Slice the Banana into rounds then take your dish of choice and place about a third of the Banana in the bottom, followed by half of the Chocolate mixture then a third of the Muesli. Repeat this then top with the remainder of the Banana slices then Sprinkle a little more Raw Cacao Powder and drizzle of Agave OR Maple Syrup over the top. That’s it, enjoy!

TIP! Are you Gluten Intolerant? You can use any gluten free Muesli with this OR even make your own, simply follow the link in the ingredients list provided.