Indulge your taste buds in a guilt-free symphony of flavours with this unbaked cheesecake.
A dessert free from gluten and dairy made with you in mind.
Enjoy a sweet and nutty crust filled with a luscious lemon and lime filling that is both creamy and velvety smooth in texture.
INGREDIENTS FOR CHEESECAKE CRUST
75g or 1/2 cup hazelnuts
80g or 1/2 cup whole almonds
110g or 8 large medjool dates (pitted)
A good pinch of salt
100g 0r 3/4 cup almond meal
40g or 1/2 cup desicated coconut
1 tablespoon sweetner of choice (agave, rice or maple )
2 tablespoon refined coconut oil
3 -5 teaspoons of filtered water
METHOD
*Line the base of springform pan with baking paper. Brush the base and sides with coconut oil.
*Set aside while you prepare the nut base.
*In a food processor, combine the hazenuts, whole almonds, pitted dates and pinch of salt.
Process until it forms coarse crumbs, then remove to a large mixing bowl.
*To the nut base mixture, add almond meal, desicated coconut, sweetener and coconut oil.
*Mix to combine with a metal spoon, slowly add a teaspoon at a time of water until mixture comes together when pressed between your fingers.
*Spoon the crust mixture into the lined springform pan press down with the back of a spoon and smooth out until it is spread evenly.
*Place in the fridge while you prepare the filling.
CHEESECAKE FILLING
620g or 4 cups of raw soaked cashews
100g or 1/2 cup coconut yoghurt
105ml or 1/2 cup plant based cream
255g plant based cream cheese (optional )
1/2 cup plus 1 tablespoon agave (or preferred liquid sweetner)
9 tablespoon lemon juice
1 tablespoon lime juice
1/4 teaspoon salt
2 tablespoons lecithin (acts as a natural emulsifer that binds with fats in this case the nuts to create a creamy consistency)
3/4 cup refined coconut oil
METHOD
*Place cashews in a high powered blender or thermomix and blend until broken down. To achieve a silky smooth filling you need to use a powerful blender.
*Add coconut yoghurt, cream, cream cheese, agave, lemon and lime juice, salt, lecithin and coconut oil
*Blend until the filling is silky smooth. You may need to stop a couple of times and scrape down the side and blend again. You a re looking for a creamy smooth consistency.
*Remove the prepared crust from the refridgerator.
*Pour the lemon lime filling on top of the crust, spread evenly. Gently tap the pan on the bench to remove any air bubbles.
*Place in the fridge and leave for at least 12 hours
*Or chill in the freezer 4-6 hours or until completely set then remove to the fridge.
BLUE BERRY SAUCE
1/2 cup fresh or frozen blue berries or berries of choice
3/4 cup filtered water
1-2 tablespoons liquid sweetener
1-2 teaspoon lemon juice
1 1/4 teaspoon cornflour or thickening agent
METHOD
*Place blue berries in a small pot and cover with water, sweetner and lemon juice.
*Bring to a gentle boil for 2 minutes, strain berries and save the juice.
*Pour the juice back in the pot and reheat until just simmering.
*Mix the cornflour with a little water to form a paste.
Add the paste to the juice and stir quickly so no lumps form. Once sauce starts to thicken remove from heat.
*When the sauce is cooled it is ready to use.
Follow the same idea to make any fruit sauce you desire to decorate the cheesecake.
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