If you don’t eat dairy, look away now!
I have been searching high and low for a looooong time for a dairy-free, cashew-free cheesecake with no success. I did find a few ideas based on silken tofu, but I limit the amount of soy in my diet as well as dairy, so that wasn’t going to work either.
I finally decided I was being WAY too precious. I don’t need to eliminate dairy. Just reduce my intake.
So I took the plunge and grabbed the cream cheese and threw caution to the wind.
Basic, rich and satisfying, this cheesecake ticks all the boxes. As well as gluten-free with no nasties, organic berries and sweetened with unrefined sweetener. What’s not to love?
2 cups activated almonds (or regular, raw almonds will work fine), ground as fine as you desire.
3 tbsp melted butter
3 tbsp rapadura or coconut sugar (or dry sweetener of choice)
Mix all ingredients together well.
Press firmly into base of springform tin lined with baking paper. Refrigerate until firm.
750g cream cheese (NOT low fat or spreadable) – room temperature
1/4 to 1/2 cup rapadura, coconut sugar or dry sweetener of choice, to taste
vanilla (I use my home made vanilla which is split vanilla beans steeped in vodka)
250g sour cream (again NOT low fat)
Whip cream cheese, sweetener and vanilla until light and fluffy (this took about 4 minutes on Sp 4 in thermomix, butterfly in). Gently mix in sour cream, a spoon at a time, until incorporated. Mixture will ‘fall’ a little when you do this, but that’s ok.
Pour / scoop / spoon mixture over almond base. Smooth the top, refrigerate for several hours – overnight is even better – and proceed to lick the bowl before the children find you!
1-2 cups frozen, mixed berries (organic)
1/4 cup maple syrup (or to taste)
Gently heat the vanilla and maple in small saucepan. Add berries and allow to soften for a few minutes. Remove berries and allow the liquid to reduce slightly. Place berries and liquid back into the fridge together to chill.
Warm a knife under hot tap water and run gently around the outside of the tin to loosen the edges. Gently remove the outer section of the tin. Spoon berries and sauce over the top of the cheesecake just prior to serving.
** Note: This is a very rich cheesecake, however it is not overly sweet. Feel free to add extra sweetener, taste as you go.