Small Differences Pt 3
Cardamom, Vanilla & Pistachio Cheesecake
30 minutes, plus prep to prepare
For the Base
150g plain almonds
125g medjool dates, chopped
1tbsp coconut oil
Pinch of salt
For the Cheesecake
200g plain cashews, soaked in cold water for five hours
80ml coconut oil
125ml coconut milk (full fat)
3 tbsp lemon juice
1 tsp vanilla bean paste
1.5 tsps ground cardamom
65ml maple syrup
For the Topping
200g unsalted pistachios
2tbsps icing sugar
50ml cold water
Soak cashews in cold water (overnight is best) for 6 hours. Drain well and set aside until ready to use.
In a food processor, blitz almonds, dates and 1tbsp coconut oil and watch carefully until finely textured and crumbly (note: do not over blend as it will turn into a paste).
Press firmly into the base of an oiled 9” tart tin.
In the food processor, add cashews, coconut oil, coconut milk, lemon juice, vanilla, cardamom and maple syrup and blend until smooth creamy.
Spread on top of the base until the tin is filled and place in the freezer until set (approx. 3 hours).
Bring a pan of water to the boil and blanch pistachios for two minutes.
Drain well and turn out onto a clean kitchen towel and rub gently until the brown skins come away.
Add to the food processor and blend until it is a thick paste, adding icing sugar and a little water at a time until smooth and creamy.
Spread on top of the cheesecake and sprinkle cacao nibs around the edges of the cheesecake to add texture and colour.
Leave to set in the fridge for another 30 minutes until firm.
To balance with the sweetness, you might like to sprinkle a little sea salt on top before slicing and serving.
send us a picture when you are done...