This recipe was created by @annekejenkins a talented Kiwi athlete who also is also very creative in the kitchen.
To make this Sujon Blackcurrant Cheesecake you will need:
For the Base:
1 cup of almonds
½ cup coconut
½ cup oats
1 tsp vanilla
2 TBSP maple syrup
¼ cup coconut oil
pinch of salt
For the Filling:
3 tsp gelatin powder
¼ cup boiling water
2 x 250g cream cheese
½ cup caster sugar
1 tsp vanilla
300ml thickened cream
For the Topping:
½ cup boiling water
2 TBSP Sujon Blackcurrant powder
2 tsp caster sugar
2 tsp gelatin
Method:
To make the base blend almonds, oats and coconut until fine, add vanilla and salt and blend again, slowly add the coconut oil and mix until combined.
Line a 6cm deep, 20cm round spring form tin with greaseproof paper. Press the base mixture into the tin, and slightly up the sides. Refrigerate for 20 minutes, or until firm.
For the filling, sprinkle the 3 tsp’s of gelatin over the ¼ cup of boiling water and whisk until all dissolved. Leave to one side until cool.
To prepare the cheesecake topping sprinkle the Sujon blackcurrant powder, sugar and 2 tsp gelatin over the ½ cup of boiling water and whisk until smooth and dissolved.
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