Also can be dairy free
I did promise you when I started to share recipes on here, that I would try and give those serving suppers all summer long to guests, some idea's, for easy but stunning dessert centre pieces and I shall.
In summer it is often easy to grow, buy or forage summer berries! Always nicer if they are free, right? If you don't already have some mature bushes near you, I strongly suggest planting some! Berries are the mainstay of the summer and early autumn and can be put in anything really! Savoury dishes such as duck, venison, any game really benefit from an accompanying fruity sauce.
Change the shape of the tin you use to oblong or square to make give your usual recipes a bit of pizzaz! Then its all about the decoration! If you keep chickens, you'll hopefully have an abundance of eggs! Whilst topping up your lemon curd stock, use the left over egg whites to make meringues of all different sizes and colours! These come in handy for topping on ice cream sundaes and of course that final flourish, a scattering over your cheesecake.
I've made this recipe both Gluten Free, Vegan and a standard recipe to help!
The usual recipe is no bake but if attempting the vegan recipe it is a baked recipe.
For a GF OR VEGAN biscuit base:
into the processor
3/4 cup gf rolled oats
3/4 whole almonds
4 dates *pitted
1/4 cupped melted coconut oil
pinch of salt
2 tablespoons of coconut sugar
Press the base into your loose bottomed/prepared tin bake for 10/15 minutes in a medium heat oven. Allow too cool. If using normal wheat based biscuits you don't have to bake but can for say 5 minutes, if you like a base to be crunchy.
Into the blender
2 cups of Vegan cream cheese or normal dairy cream cheese
2 cups of coconut cream for the Vegan recipe otherwise normal diary whipped cream
1 cup of raw cashews (soaked overnight then drained) for the Vegan recipe only. One cup of mascarpone for the normal recipe
1 cup of GF friendly arrowroot or cornstarch *omit for normal recipe
splash of vanilla extract
a handful or more of blackberries if frozen do not thaw or use fresh blackberry compote
1 cup of maple syrup or icing sugar
1 tablespoon of coconut oil *omit for normal recipe
zest of one lemon
1/2 tablespoon of lemon juice *omit for normal recipe
pinch of salt
For the vegan filling bake until jiggly, about an hour. For the normal recipe fridge for as long as you can. Of course you can add gelatine to the normal no bake recipe for a firmer cake but if not just fridge overnight.
Decorate as you like with fresh berries, tiny meringues and mint!