Strawberry Lime Mojito Cheesecake Recipe

I don’t know what I should say before I write about this dessert but you have to try it yourself. All I can say is ‘it surely is a family favourite treat’. Have a look:


Ingredients:

Frozen strawberries: 10 ounces
Fresh strawberries: 16 ounces
Fresh lime juice: 1 cup
Whole eggs: 2 large
Egg yolks: 6
Coconut oil: 1/3 cup
Coconut cream: ½ cup
Tapioca starch: 2 tbsp.
Raw honey: ½ cup
Coconut sugar: ¾ cup
Butter: 6 tbsp. melted
Almond flour: 2 cup
Medjool dates: 1 cup
Vanilla extract: 1 tsp.



Instructions:

Take a 9” cheese cake pan and grease with coconut oil and prepare the dough.
For Dough: Put almond flour, dates and vanilla extract in the food processor and blend until mixed well and forms a sticky mixture. Put this mixture in already greased pan and place in refrigerator meanwhile you prepare the cake filling
For Filling: Take a bowl and put softened butter and sugar and beat with electric beater add honey and keep beating until it forms a little runny smooth mixture. Now add all the eggs and egg yolks one by one and beat for 4-5 minutes until it is well mixed and in fluffy creamy texture.
Take another bowl and combine lime juice and tapioca starch and mix with a spoon until the starch is dissolved completely. Now add this mixture to the creamy mixture and run the beater again for 2-3 minutes to combine all the ingredients.
Now take a heavy bottom sauce pan and pour this mixture into it and cook over low-medium heat and constantly stir until the mixture is smooth and forms thick texture. Remove from the heat and add coconut cream and coconut oil in it and mix by folding with a spatula until it is mixed well.
Get the previously made crust out of the fridge and pour this creamy mixture over it and refrigerate overnight or for 5-6 hours. I prefer overnight so it will settle properly.
Now liquefy the frozen strawberries in a bowl and press over strainer until you get a fine ½ cup of strawberry juice. Set aside the drained strawberries we will be using them later. Add the remaining 1 tbsp. of tapioca starch in strawberry starch and heat the mixture until it is thick and smooth. Now mix the drained strawberries in it and let it cool. When cool properly pour this mixture over the cheese cake. Now slice the strawberries and decorate the cake with fresh strawberry slices and return to refrigerator for further 2-3 hours.