Whenever I have anything in the garden that is growing in season, I like to make the most of what I can make in the kitchen so it is mandarin time and I have made some delicious raw treats including our raw mandarin chocolate ganache, mandarin loaf, spicy mandarin chutney and now this thermomix raw cheesecake. I’m not usually into eating many of the treats I make as I prefer savoury things. I have to confess that I couldn’t stop eating this one. Hope you enjoy and leave your comments for me below.
If this is the first time you have come across a raw recipe, it just means that the ingredients are all plant based and the recipe uses whole ingredients that don’t require any baking. You just have to be a little organised to soak the cashews a a few hours ahead. Don’t be put off by that, the soaked cashews produce an amazing smooth texture and you won’t even taste them if you don’t like cashews.
Press the base in firmly with measuring up or back or a spoon so when you cut into the cheesecake it holds.
Tip: Rinse your knife in hot water and wipe it dry between each cut so that you have a clean cut between each slice
- 220g dried coconut
- 150g medjool dates soaked in warm water
- pinch salt
- 300g raw cashews soaked for at least 2-4 hours in filtered water
- 100g coconut oil
- 100g maple syrup (reduce to your taste)
- 2-3 drops to Young Living orange essential oil
- 4 homegrown mandarins
- 200g coconut cream
- Line a baking tin – about 23cm x 23cm – or similar sized container with baking parchment.
- If you are using coconut flakes or shaved coconut, blend that 10 sec/ speed 6 first before adding the dates and salt. Put all the ingredients into the thermomix and blend 10 sec/speed 10 or use your food processor to combine the ingredients.
- Press the base ingredients firmly into the prepared tin to ensure that when you cut it the base holds well. Pop the tin into the freezer to set the base. Wash out the thermomix bowl or food processor bowl.
- Melt the coconut oil 37 degrees/3-5 min/speed 1 till liquid
- Peel and prepare the mandarins in a bowl to catch all the juice, remove seeds and skin if you prefer though the thermomix will blend these well for you.
- Place half the mandarins into the thermomix or blender bowl with the rest of the ingredients and blend 2 min/speed 10 or till smooth. Add the remaining half of the mandarins and stir through speed 3/2 seconds. Pour the mixture into the base and set in the freezer at least 4 hours. Decorate with desired toppings when set.
- If it is sticking to the pan, put some hot water in your sink with the plug in then quickly plunge the cheesecake in and out of the water and it should lift out easily. Cut with a clean knife to serve.
- Leave in the fridge for about half an hour before serving. During the summer months it is easy to serve frozen!! Enjoy