Vanilla Bean Cheesecake with Chocolate Stripes
4.6(577 ratings)Sometimes the plainest flavor is the most satisfying, and a proper vanilla cheesecake is hard to beat. Scrape a whole bean into the filling so the dark specks show. The chocolate stripes are drizzled from a spoon across the frozen surface, where they set instantly into crisp lines. One strawberry per slice adds color without stealing the spotlight.
- Hands-on
- 30 min
- Freeze
- 7 hr
- Total
- 7 hr 30 min
- Serves
- 8
- Level
- Easy
Method
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Step 1: Process the almonds and dates until the crumb holds together, then press into an 8-inch springform pan and chill.
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Step 2: Blend the cashews, coconut nectar, coconut oil, lemon juice and vanilla seeds with 1/4 cup water until perfectly smooth. Pour over the crust.
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Step 3: Cover the pan loosely and freeze for at least 6 hours, until the top feels completely solid when pressed lightly with a fingertip.
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Step 4: Whisk the cacao butter and cacao powder together, then drizzle thin lines back and forth across the frozen cheesecake from the tip of a spoon.
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Step 5: Let it rest in the fridge for 45 minutes, slice, and set a strawberry on each piece.
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