Have you been searching for that perfect vegan, gluten-free, frozen cheesecake to make at home that’s delicious, easy to assemble, and that captures the quintessential summer flavours of strawberry and rhubarb?
Search no more! Christian Lai Chun, lead pastry chef-instructor at Pacific Institute of Culinary Arts, has come through for you with this recipe.
Frozen Strawberry-Rhubarb Cheesecake
By Christian Lai Chun
Makes 4 servings
1/3 cup sliced or chopped raw almonds
1 cup water at 60 degrees Celsius
1 tsp salt
Stir salt in warm water and soak almonds overnight. Strain and store in an airtight container in the fridge.
1 cup coconut milk
1/3 cup raw cashews
2 Tbsp maple syrup
Place all the ingredients in a food processor and blend until smooth. Place in the freezer for 6 to 8 hours.
Medjool-date and pumpkin-seed crumble
½ cup pumpkin seeds
Pinch cinnamon powder
3 Medjool dates
Place all the ingredients in a food processor and pulse until the ingredients are crumbly. Set aside.
¾ cup fresh local strawberries
¼ cup fresh local rhubarb
2 Tbsp sugar
Cut the ingredients to a small dice and place over a low heat until the fruit begins to cook and becomes syrupy. Store in a glass container and place in fridge until well chilled.
To assemble, using any small glass, bowl, or cup, alternate two layers of strawberry and rhubarb compote with two scoops of frozen cashew cream cheesecake. Sprinkle with pumpkin-seed crumble and arrange sliced, fresh strawberries and almonds on the top. Enjoy!More