Raw Macadamia Lime ‘Cheesecake’Yum Gluten Free

RAW MACADAMIA LIME ‘CHEESECAKE’

{ THIS TREAT IS NOT ONLY GLUTEN, GRAIN, DAIRY, REFINED SUGAR, SOY AND EGG FREE… IT’S ALSO FLIPPING DELICIOUS! PERFECT FOR THE NON-BAKERS OUT THERE, AS IT’S A TOTALLY RAW CAKE – YUM! }

Contributor: Thermomix

{ INGREDIENTS }

BASE

coconut oil, for greasing

130 g macadamia nuts

70 g shredded coconut

140 g Medjool dates, pitted

¼ tsp fine sea salt

FILING

2 vanilla beans, cut into thirds

2 limes, zest only, no white pith

150 g raw cashew nuts, soaked and drained

1 lime, flesh only

320 g avocados, cut into cubes (2 cm)

100 g pure maple syrup

60 g coconut oil

¼ tsp fine sea salt

TOPPING

150 g macadamia nuts, soaked 4-6 hours, drained and patted dry

150 g thick coconut cream

1 tsp vanilla bean paste or natural vanilla extract

1 lime, juiced

30 g pure maple syrup

GARNISH

100 g macadamia nuts, cut into pieces

1 lime, zest only, no white pith, grated

{ METHOD }

Base

Grease the inside of a springform cake tin (20 cm) with coconut oil and set aside.

Place all base ingredients into mixing bowl and blend 20 sec/speed 9. Press mixture firmly into base of tin and place into freezer while preparing the filling. Clean and dry mixing bowl.

Filling

Place vanilla and lime zest into mixing bowl and mill 10 sec/speed 10. Scrape down sides of mixing bowl with spatula and repeat milling 10 sec/speed 10.

Add cashews and mill 8 sec/speed 10.

Add remaining filling ingredients and blend 1 min/speed 9 with aid of spatula, as needed, until smooth and creamy. Pour filling into springform tin and spread over base. Place into freezer for at least 30 minutes or up to 2 hours to firm and set. Clean and dry mixing bowl.

Topping

Place all topping ingredients into mixing bowl and blend 1 min/speed 9. Pour over filling and smooth with spatula.Place all topping ingredients into mixing bowl and blend 1 min/speed 9. Pour over filling and smooth with spatula.

Garnish

Immediately sprinkle chopped macadamias around the outer edge on top of the cheesecake, then sprinkle with zest.

Cover cheesecake and place in freezer for at least 2 hours. Allow cheesecake to thaw slightly (approx. 15-20 minutes) before slicing and serving.

TIPS:

Soaking times may vary depending on ambient temperature and time of year.
It is important to garnish with macadamias and lime zest as soon as the topping is poured on, while it is still soft. If you garnish once frozen, the nuts will fall off when sliced.

INFORMATION:

This recipe makes the most of some of Far North Queensland’s very best ingredients: lime, avocado, macadamia, vanilla and coconut, which also just happen to go beautifully together! While macadamias don’t usually need soaking, I like soaking them for this topping as it brings out their creamy texture

VARIATION

Individual cheesecakes: Prepare cheesecake as per recipe. In step 8, allow to thaw slightly then cut out 5 circles using a metal scone cutter (7 cm), cutting close together. Serve cheesecakes immediately or return to the refrigerator until ready to serve. Keep leftover pieces in a bag in the freezer to snack on.