Tuesday, 12 November 2013

Blueberry Cheesecake (Paleo & SCD)



Cheesecake and I have a long history.  My mum used to make a creamy, lemony cheesecake when I was growing up and we often had it to celebrate birthdays and special occasions.  It was unbelievable!  I also loved the Sara Lee frozen cheesecakes with the berries on the top.  Do you remember getting them out of the box, using a glass to push it out of the foil container, cutting it up, putting it on plates and WAITING the 30 minutes it took to thaw?  Torture!

Yum!  Well now I don't eat dairy, sugar or anything that's in a normal cheesecake, I hadn't given cheesecake much thought.  But it seems that it's possible to make cheesecake using cashew nuts.  I've got to say I was dubious.  Cashew nuts and creamed cheese do not have anything in common that I could imagine. 

Believe it or not, when you soak the cashew nuts, blend them up with the lemon juice and honey they really do have a cheesecake-like flavour (well, for someone who hasn't had cheesecake for several years).  The family really were impressed and happily ate it up. I felt little guilty while I was taking the photos for this recipe; I cut my piece and happily demolished it while taking photos for you all.  Then, I have to admit, I cut myself and ate another piece - all before dinner!  So when I sheepishly brought it out for dessert and the kids asked, "Who ate all that?"  I had to admit that it was me. :) I felt so much better after they devoured their first pieces and each cut themselves another as well. 
Don't say I didn't warn you!  :)

Blueberry Cheesecake 






For the base:
2 cups macadamia nuts 
1 cups dates 

For the middle:
3 cups soaked cashews
1/2 cup lemon juice (about 2 lemons)
1/3 cup honey
2 Tablespoons coconut oil

For the top:
Blueberry jam- see my easy recipe here.

Instructions:
  1. Soak the cashew nuts in a bowl of water for 6 or more hours.
  2. In a separate bowl, soak the dates in water for the same amount of time.
Make the base:
  • In a food processor, grind the macadamia nuts until finely chopped.  Drain the soaked dates well, then add them to the processor and process until nuts and dates make a paste.
  • Put plastic freezer bags onto your hands and press the nut/date mixture into the base of a 21cm springform tin.  If you don't have a springform tin, line your tin with plastic wrap for easy removal.
For the middle:
  • Process the drained cashews, lemon juice, honey and coconut oil in a food processor or blender, high powered if you have one.  Process for several minutes until creamy, scraping down the sides periodically and using the damper.  This may take some time, depending on the power of your blender.
  • Spread the cashew mixture onto the base and place in the freezer for 6 hours or overnight.
  • When ready to serve, take from the freezer and allow to thaw for 15-30 minutes to soften slightly. 
  • Top with the jam to serve.
  • Store leftovers in the fridge and eat within a couple of days.  (I'm sure you will!)

Notes:  I think 1/3 of a cup of honey is plenty for this recipe; I've even made it with only 1/4 of a cup.  But, taste as you go and add more if you think it needs it.

For the jam, you could use any fruit you like.  Strawberries are wonderful on top of this cheesecake.  I used a 1kg bag of blueberries and simmered it down for around 30 minutes to make the topping.  That made heaps for the cheesecake and some left over to use as jam. 

Have you tried my Chocolate Bavarian Cheesecake?  :)



 


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2 comments:

  1. in the freezer, can't wait to taste. Just a tip for the uninitiated, make sure you check your dates for seeds. I just found out the hard way, doh!!

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