Coconut, Ginger and Lime Cheesecake
Ready for a tangy, zesty, fiery sweet treat that is not only delicious but also soooo good for you. This is an excellent dessert option for a dinner with friends or just a special treat to keep in the fridge and chip away at.
This vegan, gluten free and low sugar cheesecake is sweet, fresh and delicious without being sickly or too filling. It's also full of nutty goodness (cashews), healthy fats (coconut), vitamin C (lime) and anti inflammatory powers (ginger).
What's not to like!
Ingredients
BASE
1 cup almond flour
1 cup desiccated coconut
4 tbs coconut oil
20 drops stevia
5 tsp ginger (more if you love ginger – I like the base to taste like mashed up ginger biscuits)
2 tbs grated root ginger
1/2 tsp salt
FILLING
3 cups cashews soaked overnight
1 cup coconut cream
3-6 limes (zest and juice) - depends how limey you want it but also how juicy the limes are!
20 drops of stevia or 1 cup sugar alternative or 2 tbsps honey
Method
BASE
Grate the ginger
Mix the dry ingredients in a food processor
Melt the coconut oil
Add the oil, ginger and stevia and blend again
Press the mix into a 20cm round pan
Refrigerate the base until hard
FILLING
Soak the cashews overnight
Zest and juice 3-6 limes
Put half the lime zest aside for topping
Strain cashews
Blend cashews, coconut cream, lime juice and remaining zest and stevia (or alternative sweetener) in food processor until smooth
Remove base from fridge/freezer and pour over topping
Sprinkle over remaining lime zest to decorate
Put back in fridge to set
Note:
Much of this recipe depends on personal taste and also the juiciness of your limes!
If the base is too gingery then play around with amounts to adjust flavour.
This is not a very sweet cheesecake so you may want to increase the amounts of stevia or sugar alternative if you have a sweet tooth.
The flavour and texture of the topping depends on juiciness of the limes so I recommend adding a bit at a time until you reach the desired taste and consistency. Very juicy limes can make the topping too runny so you may want to put aside some extra soaked cashews to balance this out.