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The cheesecake you're having when you're not having cheesecake

TSL’s Cheesecake
The cheesecake you’re having when you’re not having cheesecake!
(Image by TSL)

You know that saying? The one about hoofbeats? It goes something along the lines of,  ‘When you hear hoofbeats behind you, think horses, not zebras.‘ That one. Well, in this case – don’t. Think horses, that is.

I mean in this case it looks like cheesecake, but it’s not. And, while it tastes pretty damn fine, it doesn’t taste a lot like cheesecake, either… Rather, it tastes nutty and creamy, with a wee citrus hit, coupled with raspberries.

LM’s dairy allergy has seriously curtailed his desert habit. Despite divorcing Adriano Zumbo* well over a year ago, he still misses all things cream-y, custard-y, ice cream-y, mousse-y… you get the picture. So, every now and then, I try to surprise him with a treat. Some treats work better than others! Last night, it was this wee number.

And, it ain’t half bad…

You could easily play around with the fruit topping for this – it is just puréed fruit, after all. If mangoes are still in season next time I make this, I reckon that could be the go.

I can't Believe it's Not Cheesecake

  • Servings: 8-12
  • Time: 2.5 Hours (including soaking nuts)
  • Difficulty: easy
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The cheesecake you're having when you're not having cheesecake

(Image by TSL)

Ingredients

For the Base

3/4 cup desiccated coconut
1/2 cup walnuts
1/2 cup hazelnuts
2 Tbsp tahini
2 Tbsp coconut oil  (or butter)
5 Medjool dates**

For the Filling

3 cups of cashews (soaked for 1 hour in water) this will soften them so they will make a cheesecake consistency
1/2 cup filtered water
3/4 cup of freshly squeezed lemon/lime juice (I used about half & half)
3/4 cup of coconut oil
3/4 cup of raw honey
1 teaspoon of vanilla paste
1/2 teaspoon of salt

For the Topping

2 cups frozen raspberries (defrosted)

Method

For the Base

Lightly grease your cake tin with coconut oil/butter. I used a 22cm springform tin, but anything close to this size will work.

Place the walnuts and hazelnuts into your food processor. Blitz until they resemble breadcrumbs. Add the desiccated coconut, coconut oil/butter, tahini, dates and salt. Pulse until it looks like wet sand.

Press the mixture evenly and firmly into the base of your cake tin. Place the tin in the freezer.

For the Filling

Put all ingredients for the filling into your food processor and mix on high until it is a thick cake mix consistency.

Remove the cake tin from the freezer and pour the filling over your base. Tap the pan on your bench a couple of times to ensure there are no air pockets.

Place the tin back into the freezer. 

For the Topping

Place your raspberries into your food processor and blitz on high. Pour over the top of your cake.

Place it back in the freezer for 1 hour.

Remove from the freezer and place n the fridge until ready to serve.

* there were three of us in this relationship. Now, we are back to a more manageable two.

**If you are using the more common smaller dried dates, try increasing to 8 and soaking in water for ten minutes before using.

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