Strawberry and Basil Cheesecake

Recipe courtesy of Psychologies Magazine (October 2015) and taken from The Virtuous Tart by Susan Jane White.

By loading more fresh veg and nuts into us ladies, we’ll arm our bodies against The Ageing Process. This cake should help. Avocados and almonds are drenched with helpful fats and nourishing minerals needed to keep our toes tapping and skin flowing. Remember, the skin is your largest excretory organ. If you’re eating garbage, you’ll end up wearing it on your face.

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Serves : 8

Ingredients for the base:
1 1/2 cups (180g) walnuts
6 Medjool or other sticky dates, stones removed
touch of sea salt flakes

For the creamy centre:
3 ripe avocados, stones and skin removed (240g)
25g packet of fresh basil, leaves only
juice of 3-4 limes
4-6 tblsp raw honey
3 tblsp unscented coconut oil, melted

For the topping:
1 punnet of fresh strawberries

Step One : To make the base, blend the walnuts, dates and sea salt in a food processor (not a blender) with a splash of water. When it starts clumping together into a cookie dough ball, you’re good to go. Press into a 20 x 25 cm loaf tin. Bring the dough up the sides like a posh flan, making sure you support the elbow of the base – the part where the base meets the sides. Freeze.

Step Two : Meanwhile, get going on your ‘cheesecake’ filling. Puree the avocado flesh, basil, lime juice, honey, melted coconut oil and some Frank Sinatra at full speed until savagely smooth. A blender can be used for this bit.

Step Three : Taste. If it needs more zing or kick, add another squeeze of lime juice to the mix. If you prefer more sweetness to rock your taste buds, then add an extra bit of honey. Spoon the filling over the frozen base and chill in the fridge for 1 hour. It will last for three days in the fridge like this.

Step Four : Just before serving, slice a handful of fresh strawberries and scatter them over the top along with any stray basil leaves you find loitering in your kitchen.

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