Now I do enjoy the very occasional cheesecake….but I’ve never made one. I always thought they were too delicate for me to try.
But then I came across this recipe from Perth girl Cat Cannizzaro, & I just had to try it! Now I didn’t have the right cake tin….but found my silicone muffin tins provided very cute individual desserts.
Ingredients
- 440g cashews
- coconut oil for greasing
- 210ml lemon juice
- 210ml lime juice
- 1 tsp natural vanilla extract
- 1/2tsp sea salt
- 350g honey
- 1 tsp lemon zest
- 1tsp lime zest
- 270ml coconut oil, melted
- zest & segments of limes to garnish
Base:
- 160g almonds
- 90g desiccated coconut
- 6 medjool dates, pitted
- pinch of Himalayan salt
- 1/4tsp natural vanilla extract
Method:
- Soak cashews for 4hrs, then give a good rinse
- Grease the base of tins with coconut oil & line with baking paper
- To make the base, process the almonds & coconut in a food processor until all broken up to a crumb consistency.
- Add dates, salt & vanilla extract & pulse until the mixture comes together.
- Press the mixture into the cake tins & evenly into the base. Refrigerate for at least an hour.
- Process the cashews, lemon & lime juice, vanilla & salt in food processor until thick & hard to mix. Give a stir using spatula, then add in honey – pulsing to combine. Add lemon & lime zest & pulse again to combine.
- Pour in the coconut oil & process until smooth & creamy. Pour mixture over the base & remove air bubbles by tapping the tin on the table.
- Place in freezer for 2-4hrs, or until firm.
- Remove the cheesecake from the tin while frozen & transfer to serving platter. Place in fridge for about 2hrs. When ready to serve, decorate with lime zest & segments.
Makes 12-15 muffin size, or x1 large cheesecake.
Seriously tasty – I love them….occasionally!!