Strawberry Vegan Cheesecake

What a great challenge the MANUKURA juniors had today – making vegan cheesecakes using almonds, dates, coconut, lemon rind, vanilla and coconut oil for the base and cashew nuts, lemon juice, coconut cream, cocoa butter and frozen strawberries and raspberries for a delicious and creamy filling.

We learnt all the tips and tricks, and carefully followed the procedure step-by-step as we’ll be assessed making another vegan cheesecakes in 3 weeks’ time.

We had to do a firmness and thickness test when making the base, to ensure an outcome that meets specification. With accurate measuring and careful execution, we got the filling perfectly smooth and creamy with the right balance of flavours. Some of us also tried our hand at decorating the top with strawberry coulis. We are all looking forward to afternoon tea tomorrow!

Ka pai.

Here’s the recipe link:


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