George Bennett’s Raw Sujon Berry Custard Cheesecake

August 23, 2018

New Zealand professional road racing cyclist and Local nelsonion George Bennett, who currently rides for UCI ProTeam LottoNL–Jumbo, makes us a fantastic "Raw Sujon Berry Custard Cheesecake" . Lovingly made with Key Sujon ingredients of Blackcurrant Powder and Mixed berries.

  • Prep: 30 mins



1 cup Almonds

½ cup Hazelnuts

½ cup Dates (soaked in hot water)

2 Tbsp Desiccated coconut

1 tsp Vanilla extract

1 Tbsp Cacao powder

1 Tbsp Coconut oil (melted)

1 Tbsp Blackcurrant Sujon powder

Custard layer:

200ml Coconut cream

300ml Full fat milk

3 Tbsp Corn flour

4 Egg yolks

1 Tbsp Agave syrup

1 Tbsp Coconut oil 1 Tbsp

1 tsp Vanilla essence

Berry chia layer:

1 ½ cups Frozen Sujon Mixed berries

½ cup Chia seeds

1 Tbsp Agave syrup


1Blend all of the base ingredients together in the food processor until firm.

2Press the blended base into a cake tin until packed together firmly.

3Put in fridge to set while making custard and chia layer.

4For the custard - heat milk and vanilla in pan until it is almost boiling.

5Whisk together the egg yolks, corn flour, coconut cream, agave syrup and coconut oil.

6Add the whisked mixture to the heated milk in the pan and mix well.

7Turn down to low heat and stir until it thickens.

8Remove pan from heat and put custard in separate bowl to cool slightly.

9When cooled pour on top of the base.

10Refrigerate for 15 minutes.

11Blend the berries in food processor with the chia seeds and agave syrup until smooth.

12Pour over the custard layer.

13Leave to set overnight in fridge.


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