I refuse to accept that desserts and treats have to fit into the “off limits” category. That’s why I’ve been mastering my magician skills in the kitchen lately, working to create this pomegranate and lime cheesecake. My goal? For sweet-tooth friends to rejoice in a spectacularly sweet and creamy cheesecake that will generate a tidal wave of joy in your tummy. It takes only one bite to succumb to this cheesecake’s cheeky charms.
Makes: 1 cheesecake
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- ½ cup pistachio kernels, to serve
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- Base
- ¾ cup cashews, soaked for 2 hours in filtered water & drained
- 1 cup shredded coconut
- ¼ tsp stevia powder or liquid stevia
- 60mL freshly squeezed lemon juice
- 1 tbsp melted coconut butter
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- Filling
- 2 pomegranates, seeds only, plus 2 tbsp reserved for topping
- 3 cups cashews, soaked for 2 hours in filtered water & drained
- 1½ cups coconut butter
- Juice 3 limes
- 1 tbsp lime zest
- 80mL coconut milk
- 1 tsp alcohol-free vanilla extract
- 2 tsp ground cinnamon
- 1 tsp ground cardamom
- ½ tsp ground allspice
Method
- To make base, pulse cashews and shredded coconut in food processor until finely chopped. Transfer to large bowl and stir in remaining ingredients. Turn out onto clean work surface and knead to form dough. Press dough evenly into 16cm cake tin, preferably springform, and freeze for 30 mins.
- To make filling, whizz pomegranate seeds in food processor until liquefied. Strain and set aside.
- Pulse cashews in food processor until finely chopped. Add remaining ingredients and reserved pomegranate juice, and process until smooth.
- Remove cake tin from freezer and spoon filling onto base, smoothing top with spatula.
- Freeze for 45 mins or until set.
- To serve, remove from freezer and stand for 20 mins. Top with pistachios and reserved pomegranate seeds, then cut into wedges and serve.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
