The recipe challenges continued at the weekend when I tried fantastic Free From Cheesecake recipe off Raw Food website: www.detoxyourworld.com. I had 9 people over for some lunch on Saturday and needed a Free From alternative for myself and fellow fussy foodie Claire for our dessert. We both have various intolerance’s which means the Free From cheesecake needed to be: wheat free, dairy free, gluten free, cashew and brazil nut free, and no added sugar. So a small challenge there however this Free From Cheesecake was a real winner.
This makes a large free from cheesecake I think I will have mine in the freezer for a month. So feel free to half quantities.
Free from cheesecake ingredients:
- 3 cups of almonds
- 1 cup of pecans
- 2 tablespoons of raw carob powder or cocoa
- 2 cups of dates, soaked and stoned – check to make sure they are free from sulphur etc
- Juice of 1 orange
- 1 teaspoon of nutmeg
- 1 vanilla pod
- 5 bananas, chopped thinly and frozen for at least 12 hours
- 4 kumquats – I used whole shanon fruits here as easier to get hold of (optional)
- 1 large mango – peeled and stoned
NB I used 3 cups of peanuts and 1 cup of macadamia nuts so can play around with nuts you prefer and can tolerate.
Free from cheesecake recipe
First step is prepare the cake tin, use a loose based round cake tin and cover the base in cling film, the cake base is pretty sticky so well worth taking a few mins to do this.
Add the nuts, soaked dates, an inch of the vanilla, a sprinkling of nutmeg, the carob or cocao powder and the juice of the orange to a food processor. Process gently to start with, and continue until you get a cookie dough-like consistency, but still chunky. Place in the cake tin, and flatten down and place in the fridge.
Clean your food processor and add the chopped frozen banana and kumquats or shanon fruit, and the mango to the processor. Slit the vanilla pod and scrape the seeds into the processor. Add most of the rest of the nutmeg. Add a couple of chopped dates if you like, too. Process for several minutes, until the whole mixture turns to white fluff. Don’t be tempted to process this for less time, but do stop for a minute if your machine gets hot. It needs to go white and fluffy. Scrape it down every now and then so everything gets processed. Add this to the cake tin, on top of the nut base and smooth it all down.
Return it all to the freezer for at least an hour. Once ready to serve, turn out the cake by pushing the loose base out and up. Take the foil off and place on a serving plate. Voila tasty Free From Cheesecake.
Free From Cheesecake challenge verdict:
|How easy…||Really fast and fussy foodie friendly recipe. One top tip is when freezing the bananas they can become stuck together so try to keep the pieces separate as much as possible.|
|Taste||Taste fab but don’t over freeze the topping as can become icy. The base alone is delicious so could be adapted for lots of other recipes.|
|Cook again||Will definitely be cooking this up again but in smaller batches next time.|
Really excited have found a new dessert recipe to add to my portfolio and this Free From Cheesecake will be made again. Might have to get a piece out of the freezer for an afternoon treat.