Raw Strawberry Bites
Let's all hear it for the power of the strawberry! Sweet, succulent and full of Vitamin C, the humble strawberry takes these mind-blowing morsels of cheesecake to a whole new level of awesomeness. There are some amazing raw food blogs featuring do-it-yourself gluten free bases but I like to use quick and simple arrowroot biscuits from Earthfood Store in Bondi. Just try and stop at one! BBxxxx
250g cream cheese, at room temperature
1/2 cup organic sugar
1/2 teaspoon vanilla extract
1 tablespoon fresh lemon juice
10 gluten free arrowroot biscuits
1 cup strawberries
The Bondi Baker Method
Step 1 - Reheat oven to 180°C. Line 6 large muffin pans each with 2 paper cases.
Step 2 - Use an electric beater to beat the cream cheese, sugar, vanilla and lemon juice until light and creamy. Beat in the eggs one at a time.
Step 3 - Place a biscuit in the base of each muffin case, pressing down firmly. Top with the cream cheese mixture. Bake for 20 minutes or until slightly risen and just beginning to crack a little on the surface.
Step 4 - Set aside in the pan for 10 minutes, before placing on a wire rack to cool completely. Refrigerate for 1 hour or until chilled. Top with fresh berries and dust with organic icing sugar just before serving.