Raw Macadamia, Avocado & Lime Cheesecake


Gluten Free, Dairy Free, Sugar Free… basically anything nasty free except for taste. And my goodness is this so delicious!!!

It is quite an expensive tart to make so you may want to save it for a special occasion. Nuts are not cheap, however if you are at the supermarket slowly stock up on them as they are great to have in the cupboard for putting on museli, snacks for work and making bliss balls.

Buy the macadamia pieces, they’re heaps cheaper than whole nuts and you don’t need whole nuts for this recipe. And use organic or homegrown limes if possible, as you don’t really want to be eating the zest from limes sprayed with pesticides. Just my opinion.

I really like the flavours of this one, fresh and light but just sweet and dense enough to let you savour it.

A lovely friend of mine shared this recipe with me, it actually comes from a Thermomix cookbook, but I don’t have a Thermomix food processor just a good old Breville processor which does the job just fine!

Base
  1. 130g raw macadamia nuts (either unsoaked, or soaked and dehydrated)
  2. 70g organic shredded or flaked coconut (additive free)
  3. 8 fresh dates (eg. Medjool), pitted
  4. a pinch of fine Himalayan salt
Filling
  1. 2 vanilla beans, snipped into 4 pieces (can use 1 bean in a pinch)
  2. zest from 2 limes (just peel off with a sharp potato peeler)
  3. 150g raw cashews*
  4. flesh of 1 lime
  5. 320g fresh avocados (or frozen, cut in 1-2cm cubes)
  6. 100g pure maple syrup or brown rice syrup
  7. 55g coconut oil
  8. a pinch of fine Himalayan salt
Topping
  1. 150g raw macadamias (soaked for a few hours, then drained and dried off a bit)
  2. 150g Ayam coconut cream (or other thick coconut cream)
  3. 1 tsp vanilla extract or vanilla bean paste
  4. juice of 1 lime
  5. 30g pure maple syrup
Decoration
  1. a good sized handful of macadamia nuts, roughly chopped (if you haven’t bought them already in pieces)
  2. zest of one lime, grated with a zester
Base
  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 freezer for at least half an hour.
Topping
  1. Mix together all ingredients for the topping until smooth on speed 9
  2. Pour over filling and smooth with spatula.
Decoration
  1. While 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
  1. If using soaked raw cashews, only soak for up to 6 hours, drain well and pat dry with tea towel, then mix with the other ingredients (lime, avocado, etc) all at once, blending until smooth.
ENJOY!!!
 
Justine Laidlaw
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