Lime & Pistachio Cheesecake
This divine cake creation has been shared with us by Alyce Alexandra. It's featured in her beautiful new book Recipes From Our Cooking School. This is truly a celebration cake to be enjoyed... and even better that it suits those who are gluten and dairy free!
Recipe Tester Feedback: "An alternative to your regular cheesecake and so much healthier for you!" - Heather
No: Gluten / Dairy / Egg
Preparation Time 6.25 hours
Can be frozen
- almonds - 150g, raw
- dates - 150g, Medjool, pitted
- salt - 1/4 tsp
- pistachios - 120g, unsalted
- limes - 2, juice of 2 and rind of 1
- vanilla pod - 1
- cashew nuts - 440g, raw, soaked overnight, drained & rinsed
- honey - 200g
- coconut oil - 100g
- pistachios - extra, chopped, to decorate
- Place almonds (150g), dates (150g) and salt (1/4 tsp) in bowl. Chop Speed 7 / 6 seconds or until crumbly.
- Transfer mixture to prepared pan. Smooth and press down firmly using wet hands. If the base is too crumbly, try moistening with a small amount of water and repeat processing.
- Clean the bowl and add pistachios (60g only). Chop Speed 6 / 2 seconds. Set aside.
- Place lime rind (1) and vanilla bean (1) into the bowl. Process Speed 9 / 40 seconds. Scrape down sides. If you hear that the blades are not contacting the food, stop, scrape down sides and continue.
- Add lime juice (from 2 limes), cashews (440g), honey (200g) and coconut oil (100g) to bowl. Program 1 minute / Speed 8 to process, assisting with the spatula if required.
- Add remaining pistachios (60g) and mix Reverse+Speed 4 / 5 seconds or until combined.
- Pour mixture on top of cake base and decorate with chopped pistachio nuts, pressing in lightly.
- Freeze for 6 hours, or until firm.
- To serve, remove from freezer, slice and serve immediately with fresh berries or garnished with dried rose petals.
- If base is too crumbly, moisten with a small amount of water.
- For a vegan alternative, replace honey with maple or rice malt syrup.