Zesty lime and ginger cheesecake
A delicious cheesecake using nuts, desiccated coconut, and dates to make a base as an alternative to biscuits! Suitable for home freezing.
Did you know – date trees are one of our first cultivated trees and date back around 8000 years.
Nutrition fact – dates are good sources of fibre, B vitamins, magnesium, zinc and selenium. They are also a good source of a soluble fibre called Beta-d-glucen which has been shown to slow or delay absorption of glucose in the small intestine – helpful to keep blood sugar levels even.
Scroll down to see the recipe.
Zesty Lime and Ginger Cheesecake
A delicious cheesecake using nuts, desiccated coconut, and dates to make a base as an alternative to biscuits!
Servings 6 people
Equipment
- Food Processor
- 18cm Cake tin or individual pots
Ingredients
Base
- 50 g brazil nuts
- 25 g golden flaxseed
- 25 g unsweetened desiccated coconut
- 2 plump soft dates (e.g. medjool) or 4 smaller dates
- 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)
- 2 tbsp virgin coconut oil (when melted)
- 2 limes (juice and zest)
- 1 tbsp money or maple syrup
- 10 g dark chocolate (optional)
Instructions
- Soak the dates in warm water for 15 minutes to soften and then drain (if you have an extra lime to hand, you could 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 the softened dates, Brazil nuts, desiccated coconut, flax, ginger and 2 tbs 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 6 individual food rings or ramekins (approx. 8cm) or use one small /18cm spring-form cake tin or baking dish. If using food rings or a cake tin line them with parchment first to make removal easier
- 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