Raw Macadamia Lime ‘Cheesecake’
Ingredients
Base
130g raw macadamia nuts (either un-soaked or soaked and dehydrated)
70g organic shredded or flaked coconut (additive-free)
8 fresh dates (eg. Medjool), pitted
a pinch of fine sea salt
Filling
2 vanilla beans, snipped into 4 pieces (can use 1 bean in a pinch)
zest from 2 limes (just peel off with a sharp potato peeler)
150g raw cashews*
flesh of 1 lime
320g fresh avocados (or frozen, cut into 1-2cm cubes)
100g pure maple syrup
55g coconut oil
a pinch of fine sea salt
Topping
150g raw macadamias (soaked for a few hours, then drained and dried off a bit)
150g Ayam coconut cream (or other thick coconut cream)
1 tsp vanilla powder
juice of 1 lime
30g pure maple syrup
Decoration
A good-sized handful of macadamia nuts, roughly chopped (if you haven’t bought them already in pieces)
- zest of one lime, grated with a zester
Instructions
1. Grind all the base ingredients up together in the Thermomix on speed 9 for 20 seconds, or until finely ground.
2. Grease the inside of a 20cm springform cake tin with coconut oil. Press the base mixture firmly into the base of the tin, and up the sides if you like. Set aside.
Filling
1. Blitz vanilla beans and lime zest on speed 10 for 10 seconds.
2. Add cashews and grind on speed 10 for 8 seconds.
3. Add remaining ingredients and blend on speed 9 for 1 minute, scraping down as needed, until lovely and smooth.
4. Pour filling into springform tin, spreading over the base. Place in the freezer for at least half an hour.
Topping
1. Mix together all ingredients for the topping until smooth on speed 9.
2. Pour over the filling and smooth with a spatula.
Decoration
1. While the topping is still soft, before freezing, add extra macadamia nuts and lime zest for decoration, sprinkling first the nuts, then the zest, around the edge of the cheesecake. (See photos)
2. Place the finished cheesecake, covered with a plastic bag, in the freezer and leave it alone for at least 2 hours, preferably more. It’s best eaten semi-frozen.
Notes
If using soaked raw cashews, only soak for up to 6 hours, drain well and pat dry with a tea towel, then mix with the other ingredients (lime, avocado, etc.) all at once, blending until smooth.