1 tbsp sunflower seed butter (or other nut butter)
2 tbsps maple syrup
To make the crust, whiz the nuts in a food processor until a fine crumb. Stir in the syrup and nut butter until it starts to come together. Spread onto the base of a 9in springform pan until it is evenly coated. Chill in the fridge for 30 minutes.
16 oz cream cheese, softened at room temp
1 cup sour cream
1 tsp vanilla extract
3 large eggs
1/4 cup honey, plus 1 tbsp
2 mangos, peeled and diced
12 oz (about 2 cups) raspberries
2 tbsps water
In a saucepan, cover and simmer the mango, raspberries, water and tbsp of honey for 15 minutes. Transfer to a blender and blend until smooth. Set aside to cool.
Whisk together the cream cheese, sour cream, honey and vanilla extract. Add the eggs one by one, taking care not to overbeat.
Take about half of the mango/rasp jam and spread onto the nut base to form a thin layer. On top of this pour the cream cheese mixture.
With the remaining mango/rasp jam you can get creative – dollop onto the cheesecake and try to make swirly patterns. Mine attempts failed spectacularly but see my above note about belly not caring. Even if it looks like something a demented three year old would do, it’ll still taste delicious. Honest.
1/2 cup heavy cream
3 oz dark chocolate
1 tbsp butter
Break the chocolate into tiny pieces. Put in a large bowl with the butter.
Heat the cream until it begins to boil. Remove from heat and pour over the chocolate and butter.
Whisk until smooth.
Chill in the fridge for about 30 minutes until it thickens then transfer into a pastry bag and pipe onto cake in whatever pattern your creative instincts tell you. Go crazy!