No Bake Mascarpone Cheesecake
Ingredients
Gluten free crust
1 cup dates- soaked
2 1/2 cups raw walnuts
2 Tbsp shredded coconut
Pinch of salt
4 Tbsp butter
Filling
2 cups cream
450g Tatua Mascarpone
2 tsp vanilla extract
1 cup icing sugar
Zest of one lemon
Garnish
50g pistachios
8 strawberries
Tatua Dairy Whip, to serve
Method
- Soak dates in boiling water for 10 minutes. Remove dates from the water, allow to cool. Squeeze out any excess water.
- Add dates, walnuts, shredded coconut, cocoa powder, and salt into a blender. Blitz for 30 seconds. Scrape down the sides often for an even blitzed crumb. Pour in the butter. Blitz for 30 seconds more.
- Line the bottom of a spring form tin with greaseproof paper.
- Using a spatula or the bottom of a measuring cup, press the crumb into the cheesecake base.
- Place the base into the fridge to set.
- Whisk the cold cream till stiff peaks have formed.
- Using a hand mixer, beat the Tatua Mascarpone on a medium speed till smooth. Shift in the icing sugar, pour in the vanilla extract, lemon zest and lemon juice. Beat on medium speed – till smooth.
- Using a spatula, fold through the whipped cream.
- Pour the mixture into the chilled crust. Use the spatula to smooth out the top. Cover in plastic wrap. Place into the fridge for 12 hours to set.
- Garnish with fresh strawberries and chopped pistachios & Tatua Dairy Whip Whipped Cream.
