Recipe: Raspberry jam cheesecake from Justine Murphy’s ‘The mymuybueno Cookbook’

The noble cheesecake never goes out of fashion, this one avoids the usual mountain of refined sugar, which is the mantra of Justine Murphy’s cookbook ‘The Mymuybueno Cookbook‘. The colour of this cheesecake is vibrant and the taste of the lemon with the creamy sweet cheesecake and the sharpness of the berries is a perfect combination. It should serve eight.

For the base

60g cashews

60g almonds

60g macadamias

45g buckwheat

45g desiccated coconut

45g brown rice syrup or maple syrup

100g Medjooldates, pitted

For the jam

2 tbspchia seeds

6 tbsp warm water

250g raspberries

3 tbsp brown rice syrup or maple syrup

For the cheesecake

500g cashews, soaked in water overnight

50ml lemon juice

5 tbsp cartonricemilk

100g brown rice syrup or maple syrup

Pinch of Himalayan salt


½lemon, zested

For the base

Blitz the cashews, almonds and macadamias to small pieces in the food processor. Add the remaining ingredients and blend until everything is well combined and the mixture is sticky.

Press the mixture firmly and evenly, so it’s well compacted, into a round 20cm cake tin lined with parchment paper. Place in the freezer so the base can firm up.

For the jam

Stir the chia seeds into the warm water in a small bowl and leave to thicken. Blend the raspberries in the food processor until smooth, then add the syrup and continue to process. Once the chia seed mixture has thickened, add the raspberry purée and stir well. Place the jam in the fridge to firm up.

For the cheesecake

Drain and rinse the cashews, discarding the soaking water, then place them into your blender with the lemon juice, rice milk, syrup and salt.

In a saucepan, melt your cacao butter until it becomes liquid. Add this to the blender last and continue to blend well until the mixture is smooth and creamy, then gently fold in the lemon zest.

Pour half of your cheesecake mixture over the set base in the tin, then tap the whole tin on a flat surface to remove any air bubbles and settle the mixture evenly.

Add dollops of your jam then swirl it through the cheesecake in S movements with a toothpick for a marble effect. There should still be large patches of jam for the visual effect when cutting a slice, and also the taste of the fruit when eating it.

Pour the remaining cheesecake mixture over the top, repeat the marbling effect with the jam and add final flecks of lemon zest to the top. Place the tin back into the freezer and leave overnight for the cheesecake to set completely.

Remove it from the freezer 10 minutes before you wish to serve the cheesecake, allowing it ample time to thaw slightly and be easy to cut.