Name: Zesty Lime and Ginger Cheesecake
Ingredients: Base; 50 g Brazil Nuts; 25 g Golden Flaxseed; 25 g Unsweetened desiccated coconut; 2 Plump soft dates (e.g. Medjool); 2 tsp Grated fresh ginger or chopped stem ginger (leave it out if you don’t like ginger); 2 tbsp Virgin coconut oil (when melted); Topping; 225 g Cashew nuts (soaked overnight or for 8 hours in cold water); 125 ml Coconut milk (eg. Biona full fat or Grace brands); 2 tbsp Virgin coconut oil (when melted); 8 Plump soft dates (Medjool are ideal); 2 Limes (juice and zest); 1 tbsp Honey or Maple Syrup; 10 g Dark chocolate (optional)

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Zesty Lime and Ginger Cheesecake

An amazingly indulgent and delicious treat…a little goes a long way.

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Course Dessert

Equipment

Food Processor

Ingredients

Base
50 g Brazil Nuts
25 g Golden Flaxseed
25 g Unsweetened desiccated coconut
2 Plump soft dates (e.g. Medjool)
2 tsp Grated fresh ginger or chopped stem ginger (leave it out if you don’t like ginger)
2 tbsp Virgin coconut oil (when melted)
Topping
225 g Cashew nuts (soaked overnight or for 8 hours in cold water)
125 ml Coconut milk (eg. Biona full fat or Grace brands)
2 tbsp Virgin coconut oil (when melted)
8 Plump soft dates (Medjool are ideal)
2 Limes (juice and zest)
1 tbsp Honey or Maple Syrup
10 g Dark chocolate (optional)

Instructions

Soak all of the dates in warm water for 15 minutes to soften and then drain (if I have an extra lime to hand I use the juice to soak the dates for extra tang)
Melt all the coconut oil in a small bowl over boiling water (like a mini bain-marie)
Put 4 of the softened dates, Brazil nuts, desiccated coconut, flax, ginger and 2 tbsp of the coconut oil into a food processor and combine well to form a course textured sticky ‘crumb’
Press the mixture firmly into the base of individual food rings or ramekins (or use one small spring-form cake tin)
Put in the fridge to set while you make the cream
Rinse and drain the soaked cashew nuts, add to a high speed blender or food processor with the lime juice and zest, coconut milk, honey and rest of the coconut oil, blend well (around 2 minutes) until the mixture is smooth and creamy. A high speed is needed to get a smooth ‘cream’, a good blender may achieve this better than a food processor
Pour the topping mixture onto the base and spread evenly. Top with curls of lime zest and dark chocolate
Put in the fridge for at least 4 hours to set. If you are short of time put in a freezer and take out 30 minutes before serving

Keyword cheescake, indulgent, lime and ginger