Lifestyle

Dairy-Free Cheesecake

By: Susan Joy

This no-bake cheesecake has a lovely light and creamy texture, it’s not heavy like a lot of raw paleo cheesecake recipes. It has a more traditional cheesecake flavour.

The no-fuss base is mixed in a bowl, no food processor is needed and the filling comes together smooth and light by blending in a high-speed blender. I used a combination of maple syrup and honey to reach the perfect flavour and just enough sweetness. Top with fruit in season or with my Strawberry Sauce (recipe HERE). My family is loving this new recipe.

Ingredients

BASE:

  • 1 1/2 cups almond meal/flour, (from blanched almonds)
  • 1/2 tsp cinnamon
  • 1/8 tsp fine sea salt 
  • 2 1/2 Tbsp coconut oil, melted
  • 2 Tbsp maple syrup (100%)

CHEESECAKE FILLING:

  • 2 cups raw cashews, soaked for 2 hours
  • 200ml almond milk, (see milk note below)
  • 1 1/2 tsp unflavoured powdered gelatin (grass-fed)
  • 80g cacao butter
  • 1/4 cup (60g) coconut oil
  • 1/3 cup maple syrup (100%)
  • 3 Tbsp honey (unprocessed)
  • 1/4 cup (60ml) lemon juice
  • 2 1/2 tsp vanilla extract (organic)
  • 1/4 tsp fine sea salt

Directions

Add the cashews to a bowl and cover with hot water and set aside for 2 hours to soak.

Meanwhile, line the base of a 20cm (8in) springform cake tin with baking paper. Place your sheet of baking paper over the base and clip the sides closed, leaving a little hanging out.

To make the base: Add the almond meal, cinnamon and salt to a bowl and stir to combine the ingredients and remove any lumps. Pour in the melted coconut oil and maple syrup and mix well to create a crumbly mixture, then use your hands to bring all the ingredients together into a moist ball. Crumble the mixture evenly over the base of the prepared tin, then use your fingers to press down firmly and evenly over the surface. Place the cake tin in the freezer or fridge to set firm while you prepare the filling.

To make the filling: Pour the almond milk into a saucepan and sprinkle the gelatin evenly over the surface. Let the gelatin bloom for 8 – 10 minutes. Turn on the heat to medium and start whisking while warming the milk until the gelatin has dissolved. Reduce the heat, add in the cacao butter and coconut oil and continue whisking until fully melted.

Pour the milk mixture into a high-speed blender, then add in the drained and rinsed cashews, cacao butter, coconut oil, maple syrup, honey, lemon juice, vanilla and salt. Blend, starting on low then increasing speed to high, blending for approximately 40 seconds or until you reach a very smooth creamy consistency. Once you have removed the blender jug, give it a few taps on your counter to make bubbles in the mixture come to the surface and pop.

Pour the cheesecake filling over the chilled base and place in the fridge uncovered to set firm for 6 – 7 hours or overnight. To shorten the setting time, you can also place in the freezer for 45 minutes, then transfer it to the fridge before it starts to freeze for a further 2 hours (this is what I did when testing this recipe).

Once set firm, run a knife around the inside of the tin, then gently release the springform sides. Use your hands to support the base as you remove the baking paper and place onto your serving plate.

Serve topped with fruit, berries or sliced mango work well or with my Strawberry Sauce (you can find the sauce RECIPE here). Sit at room temperature for a few minutes before serving.

Store in the fridge covered for up to 5 days, or you can slice and wrap individually and freeze.

MILK NOTE: I tested this recipe using plain almond milk and also with a combo of almond and coconut milk from a carton, and both worked the same without much change in flavour. So you can use whatever one you may have on hand.


Article supplied with thanks to The JOYful Table.

About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.

Feature image: Supplied

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