This is my new favourite dessert. It’s creamy, tangy, a gorgeous texture… plus gluten free and refined sugar free. And because it includes good quality gelatin, it’s doing your gut health some good as you indulge.
This yummy Lemon & Ginger Nut Cheesecake draws inspiration from two sources.
First, a Lemon Cheesecake I used to buy from Marks & Spencer in the UK about twenty years ago. Not remotely healthy, but totally delicious with a base made of ginger nut biscuits, YES!
Second source of inspiration was this I Quit Sugar Mango & Passionfruit Cheesecake. A healthier version of a classic dessert, but still a cheesecake made with cream cheese (ie. not a raw cheesecake). Try this one too during mango season.
I wanted a tangier version that’s easy to make all year round.
2 cups nuts (I use whatever I have, usually predominantly almonds)
½ cup of shredded or desiccated coconut
2 teaspoons ground ginger
1 tablespoon maple syrup
100g of butter, melted
1 ½ tablespoons gelatin
¼ cup water
50g cacao butter, broken into pieces (so it’ll melt easier)
½ cup coconut milk/cream
500g cream cheese
¼ cup rice malt syrup (a little more if you like it sweeter, taste test as you go)
Zest and juice of 3 lemons (this makes it super lemony which is exactly how I like it – if you prefer a more subtle flavour, start with 2 lemons and taste test)
Lightly grease a 22-23cm springform tin with butter.
Blitz all the dry base ingredients in a food processor until you have a fine crumb, then add the melted butter and maple syrup and blitz again until well combined. Press into the bottom of your tin and pop in the freezer.
Now for the filling. Combine the water and gelatin in a bowl stirring until it starts to turn rubbery, then leave aside for a few minutes.
Start melting the cacao butter in a pan over a low heat. Once it starts to melt, add in the coconut milk/cream and stir until all the cacao butter is melted.
Roughly break the rubbery gelatin into small pieces and stir through the cacao/coconut liquid until it is all dissolved with no gelatin lumps. Then set this mixture aside to cool.
When it’s almost at room temperature, pop it in your food processor along with the cream cheese, rice malt syrup, lemon juice and zest and blend until you have a lovely smooth mixture to pour on top of your base.
Then place the cheesecake in the fridge (not freezer) for at least three hours to set.
Decorate however you like… berries, pomegranates, grapes, edible flowers, passionfruit pulp.
Hope you enjoy this as much as I do.