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Redcurrant & Lime Cheesecake

· Recipes

We've had an abundance of redcurrants (and more than a few blackcurrants) in our orchard this week. Lila and I have enjoyed picking more and more as they ripen each day, and feeding the overripe ones to the chickens.

So what do you do with an abundance of currants?
Make Cheesecake, of course!
Well, a dairy-free version for me of course :-)

Ingredients

For the crust:
- 1/2 cup of raw pecans

- 1/2 cup almond flour

- 2 pitted dates

- 1 tbsp of light sesame oil

- 1 tsp cinnamon

- 1/4 tsp kosher salt

For the base:

- 2 cups raw cashew pieces (soaked overnight)
- 1/2 cup of cashew mylk

- 1/3 cup cocoa butter

- 1/3 cup maple syrup or honey

- 2 tbsp lemon juice

- 1/2 tsp ground vanilla

- 8 drops lime essential oil

For the top:

- 2 cups currants or berries of choice

- 1/4 maple syrup or honey

- 3 tbsp milled chia seeds

- zest of one lemon


* Blitz together the crust ingredients in a food processor until you can press them together to form a dough. Don't over-process or you will end up with nut butter!
* Press the dough into a springform pan.
* Melt the cocoa butter over low heat.
* Place the other ingredients for the base into the processor (no need to wash the processor out) and blend until smooth.
* Slowly pour in the melted cocoa butter whilst the processor is still running.
* Pour half of the base into the pan over the crust and place in the freezer.
* Meanwhile, heat together the berries and the honey until bubbling.
* Press the berries and honey through a metal sieve.
* Stir 1/4 of the berry compote through the remaining half of the cheesecake base and return to the freezer.
* Remove the pan from the freezer and gently spoon the mixture over it.
* With the remaining compote, stir through the milled chia seeds and leave for ten minutes to thicken.
* Remove the cheesecake from the freezer and spoon over the chia berry jam.

* Sprinkle with lemon zest and store in the fridge or freeze if you want to keep it longer.
 

In the summer, we love to store it in the freezer. I let it freeze, then cut slices (which can be frozen individually) and remove whenever we need a little treat.

This cheesecake recipe is so flexible. I've made it without the compote and added essential oils for any flavour I like.

A tbsp of cocoa and some tangerine oil makes a fantastic chocolate orange cheesecake, lemon is a classic and six drops Green Mandarin with two drops of on Guard is a beautiful autumnal version.

Do ensure when you're working with essential oils in the kitchen that you are using essential oils that are approved for doing so. NEVER ingest essential oils unless the manufacturer clearly states that it is safe to do so.

If you'd like some certified, pure, therapeutic-grade oils that are safe to use internally, here's how to get them.

 

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