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Ginger and Turmeric ‘Cheese’cake

Ginger and Tumeric Cheesecake

As you heard on ‘Healthy Options’ Radio Show at freshfm.net, Saturday Feb 10th, 2018. Recipe is from www.talesofakitchen.com

Makes 5-6

Base:

  • 100g almonds
  • 90g dates

Filling:

  • 250g cashews, pre-soaked 2-4 hours
  • 20g softened coconut butter
  • 50g melted coconut oil
  • 10g fresh ginger, peeled
  • 10g fresh turmeric, peeled
  • 30g lemon juice
  • 75g maple syrup
  • 1 cup water

Caramel:

  • 50g dates
  • 15ml melted coconut oil
  • 8g fresh ginger, peeled
  • 1/2 cup water

Directions:

  1. Add the nuts in the base ingredients to a food processor and blitz until you get a coarse crumb texture. Then add dates a few at a time until sticky and crumbly. Test between fingers to see if it sticks together.
  2. Press the mix into mini cheesecake moulds or muffin tins, lined with gladwrap. You can also make one larger cake, in which case use a deep flan tin, lined with glad wrap.
  3. In a blender put the ginger, turmeric, lemon juice and water and blitz until well mixed, with no bits of ginger or turmeric left.
  4. Add the rest of the ingredients for the filling and process until you get a very smooth, silky cream. Spoon this onto the bases and put in the fridge (or freezer) to set.
  5. To make the caramel put all ingredients in blender and process until very smooth and light.
  6. Spoon the caramel on top of the cheesecakes when ready to serve.
  7. Top with an almond & cranberry crumble using the base method above.

NOTE: coconut butter can be found in some local stores or make your own. Use white coconut meat from the brown coconuts. Place in food processor with a little of the coconut water and blend till thick.

Crumble Topping:

  • 1/2 cup dry nuts – walnuts, almonds etc
  • 1/2 cup dry nuts – almonds, brazils, hazelnuts
  • (1 cup dry nuts altogether)
  • 3/4 cup dates, cranberries, prunes or raisins
  • pinch salt

Blitz nuts in a food processor till crumbly

Add dates or dried fruit a few at a time till fully mixed in

Store in fridge and use for anything eg a topping for this cheesecake or make a morning parfait in a tall glass layered up with coconut or greek yoghurt in base, followed by crumble, followed by fresh seasonal berries. Yum!

Morning Parfait