cheesecake

Georgie’s Raw No Bake Paleo Christmas Cheesecake

Paleo Christmas Cheesecake

This is a cheesecake like no other. I don’t even know if this kind of thing exists or not.

I was thinking the other day that a lot of people don’t like Christmas pudding and/or cake, or even mince pies but may still like the fruit and boozy flavour and feel like they are missing out. In fact when I was a kid I hated it all, and only just now am I starting to appreciate it. This is a modern spin on the classic Christmas desserts that are part of British tradition – it’s clean, it’s indulgent, it’s rich… it’s everything that Christmas is about but, well, um – more!

I used my own homemade Paleo Candied Mixed Peel in this recipe and it was gorgeous! Nothing more satisfying than making one tiny component of a big dish completely from scratch.

I also used Kraken rum which is just utterly delicious. It’s gluten-free, vegan and distilled from molasses (made from sugar cane) it also totes a whopping amount of spices; cloves, ginger, cinnamon, vanilla and lots more. It is aged for 12-24 months.

I literally cannot escape the kitchen without my better half whispering in my ear to “RELEASE THE KRAKEN” … not much of a whisper really, so uhhh yeah – it is now hidden somewhere!

This won’t weigh you down like most classic Chrimbo desserts but it will pump you full of energy, and sugar… and um rum…

Now I don’t drink, like at all really. Maybe I’ll sit down and have a drink once a year but I’m not too big on alcohol. So much so that I had only one piece of this cheesecake and felt the effects of the alcohol straight away. It was quite embarassing.

You don’t have to use alcohol in this cheesecake at all, in fact if that’s not your thing then simply replace the amount of alcohol with freshly squeezed orange juice instead – it will be equally as nice (if not probably a lot better for you)!

Paleo Christmas CheesecakePaleo Christmas Cheesecake

Makes: 10-12 slices

Preparation Time: 30 minutes (and 1 day soaking time)

Setting Time: 1.5 to 2 hours

Ingredients:

For the base:

100g macadamia nuts
1/2 cup almond flour
1 tsp vanilla essence
2 tbsp coconut sugar
2 tbsp coconut oil
1/2 tsp Himalayan pink salt
1 tbsp almond butter
1 tbsp coconut flour
1 tbsp maple syrup

For the spiced cheesecake filling:

1/2 cup coconut oil
50g cacao butter
1/3 cup maple syrup
1/4 cup coconut sugar
250g/2 cups cashews (soaked overnight or min. 4 hours)
1 tbsp vanilla essence
1/4 tsp vanilla powder
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tbsp mixed spice
1/4 tsp Himalayan pink salt
Juice 1.5 lemons (you can lower the amount of lemon juice if you want a creamier cheesecake)
1 peeled courgette (cubed)

For the Christmas fruit mix:

(Soak all ingredients overnight or for at least 4 hours)

50g sultanas
50g raisins
50g currants
1 tbsp candied mixed peel
Juice of 1 orange
Pulp & zest of 1/2 orange
1/4 tbsp vanilla extract
1/2 tsp orange extract
1/2 tsp bitter almond extract
1/4 tbsp mixed spice
1/8 tsp ground nutmeg
1/2 tsp ground cinnamon
1/4 tbsp Kirsch
25ml Kraken rum

Optional decoration: Reserve 3 tbsp of your syrup from making your candied peel to ‘swirl’ through the cheesecake at the end!

Method:

  1.  Firstly combine all of the ingredients for the fruit filling in a medium sized mixing bowl, mix thoroughly, cover with cling film and leave to soak overnight (or for at least 4 hours) so that your fruit soaks up all of the beautiful flavours and well… uh… booze! Make sure you give it a little stir every now and then too!
  2. For the base, combine all of the ingredients and process until a sandy texture (have a nibble, if it reminds you of biscuit crumbs it’s done!).
  3. Line a 9″ springform or loose base tin. Pour in the base mixture and ‘knuckle’ it in until evenly distributed. Place in the freezer until later.
  4. For the spiced cheesecake filling place the coconut oil, cacao butter, maple syrup and coconut sugar over a bain-marie until fully melted. This could take from around 5 to 15 minutes.  You could grate the cacao butter but I think this is equally as time consuming.
  5. Meanwhile, place the rest of the ingredients into the food processor, except for the courgette, and process until smooth.
  6. Remove your cacao butter mix from the bain-marie and combine with the rest of the cheesecake filling.  Process until smooth.
  7. To your white chocolate filling add in your peeled and cubed courgette. Blend until smooth and fluffy.
  8. Now stir in all of your soaked boozy fruit mix until evenly distributed!
  9. Remove your base from the freezer and pour in all of your filling, spreading evenly with a spatula.
  10. If you have saved any of your syrup from making your candied peel then drizzle over the top of the cheesecake in a criss cross pattern and using a small spatula dip in and swirl around the filling. This will give you your marbling effect!
  11. Place your cheesecake into the freezer until set.
  12. Slice and serve!!! Yummy yummy scrummy in your tummy!

Paleo Christmas CheesecakePaleo Christmas CheesecakePaleo Christmas CheesecakePaleo Christmas Cheesecake

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Paleo White Chocolate & Moringa Caramel Cheesecake

Paleo White Chocolate & Moringa Caramel CheesecakeThe very lovely people over at Aduna sent me out a couple of samples of their Moringa & Baobab powder to try out. I thought that I should start with the moringa as it’s quite earthy and so could potentially be a bit of a challenge.  Moringa tastes almost like a hybrid of matcha and barleygrass! I love it!

Aduna Moringa

Aduna harvests it’s leaves from the moringa tree (sourced responsibly from Africa) and naturally dries them.

If you’ve not heard about moringa before it’s the next best thing in the world of superfoods! It is 100% organic and boasts some rather attractive health benefits:

  • Improves skin, hair and nails. Oh and it is also anti-ageing ladies (and gents)!
  • Is a natural multivitamin.
  • Improves immune, cardiovascular and bone health.
  • Helps combat stress by maintaining a steady blood pressure, reducing tiredness and fatigue and maintaining hormonal health.
  • Aids in detoxing the liver and gives a boost of energy.
  • Can be used as a post workout supplement due to it’s high nutrient & protein content.

So what was a girl to make with such an amazing superfood? Cheesecake of course, a caramel one – because I just can’t help but make things that little bit more naughty! Sorry!

Paleo White Chocolate & Moringa Caramel Cheesecake

The ‘trees’ I tried to marble before it set!

This cheesecake is Paleo but it’s also fully vegan! If you are a raw foodie then you could skip the caramel altogether and just put the 3 tsp moringa in the chocolate filling itself! This cheesecake tastes silky smooth, refreshing and well a little bit rich at the same time (confusing huh?). It’s not too grassy tasting and the bitterness of the moringa just helps it to not be that little bit too sickly. Nom nom nom!!!

Paleo White Chocolate & Moringa Caramel CheesecakePaleo White Chocolate & Moringa Caramel Cheesecake

Makes: 10-12 slices

Preparation Time: 30 minutes

Cooking Time: 15-20 minutes

Ingredients:

For the base:

100g macadamia nuts
1/2 cup almond flour
1 tsp vanilla essence
2 tbsp coconut sugar
2 tbsp coconut oil
1/2 tsp Himalayan pink salt
1 tbsp almond butter
1 tbsp coconut flour
1 tbsp maple syrup

For the white chocolate filling:

1/2 cup coconut oil
50g cacao butter
1/3 cup maple syrup
1/4 cup coconut sugar
250g/2 cups cashews (soaked overnight or min. 4 hours)
1 tbsp vanilla essence
1/4 tsp Himalayan pink salt
Juice 1 lemon (you can lower the amount of lemon juice if you want a creamier cheesecake)
1 peeled courgette (cubed)

For the moringa caramel:

1/2 cup coconut milk
2 tbsp water
1 tbsp almond butter
1 tbsp maple syrup
1/4 cup coconut sugar
1/2 tsp vanilla
3 tsp Aduna moringa powder

Method:

  1.  For the base, combine all of the ingredients and process until a sandy texture (have a nibble, if it reminds you of biscuit crimbs it’s done!).
  2. Line a 9″ springform or loose base tin. Pour in the base mixture and ‘knuckle’ it in until evenly distributed. Place in the freezer until later.
  3. For the white chocolate filling place the coconut oil, cacao butter, maple syrup and coconut sugar over a bain-marie until fully melted. This could take from around 5 to 15 minutes.  You could grate the cacao butter but I think this is equally as time consuming.
  4. Meanwhile, place the rest of the ingredients into the food processor, except for the courgette, and process until smooth.
  5. Next get started on your moringa caramel. Place all of your ingredients except for the moringa in a small pan and bring to the boil, whisking frequently. Reduce the heat so that the mix is on a light boil and leave to reduce to a consistency similar to that of condensed milk. This will probably take about 10 minutes in total. Remove from the heat, give a quick whisk and place in the freezer immediately.
  6. Remove your ‘white chocolate’ mix from the bain-marie and combine with the rest of the white chocolate filling.  Process until smooth.
  7. To your white chocolate filling add in your peeled and cubed courgette. Blend until smooth and fluffy.
  8. Remove your base from the freezer and pour in half of your white chocolate filling, spreading evenly with a spatula.
  9. Remove your caramel from the freezer and immediately whisk in your moringa powder.
  10. Pour the moringa caramel over the top of the cheesecake and using a small spatula dip in and swirl around the filling. This will give you your marbling effect! I tried to draw tree like shapes in mine so go wild and see what you can do!
  11. Place your cheesecake into the freezer until set.
  12. Slice and serve!!! Yummy yummy scrummy in your tummy! (Not mine i’ve eaten mine already!)

Paleo White Chocolate & Moringa Caramel CheesecakePaleo White Chocolate & Moringa Caramel CheesecakePaleo White Chocolate & Moringa Caramel CheesecakePaleo White Chocolate & Moringa Caramel Cheesecake

If you’d like to follow Aduna online then check out the links below:

Facebook: @Adunaworld

Twitter: @AdunaWorld

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Pinterest: @adunaworld

Keep your eyes peeled for my Aduna Baobab recipe and my full brand review too! Tried Aduna products? Why not drop a quick comment and share your experience!

Paleo Grasshopper Pie Cheesecake Squares

A close up angled shot of a Paleo Grasshopper Pie Cheesecake Square

So the lovely people at Naturya sent me out some Chlorella Powder to experiment with, and in return I created this recipe to feature on their website! Pretty amazing hey?! I feel super lucky.

So Grasshopper Pie. Yeah, I love that stuff, I mean I really love it! Buuuuuut… I also love cheesecake. So I had to make this. It’s Paleo, it’s Vegan, it’s raw and it makes chlorella taste goooood. What more could you honestly want?

Makes: 16 medium sized squares

Preparation Time: 30 minutes

Cooking Time: 15-20 minutes

Ingredients:

For the ‘biscuit’ base:

100g almonds
1 tbsp almond butter
2 tbsp vanilla essence
1/2 tsp Himalayan pink salt
1/2 cup coconut sugar
1/4 cup coconut flour
2 tbsp coconut oil
100g 90% chocolate (or 75g cacao solids)

For the Grasshopper cheesecake:

1/2 cup coconut oil
50g cacao butter
1/2 cup coconut milk
1/4 cup coconut sugar
200g cashews (soaked for at least 4 hours but preferably overnight)
1/2 tsp vanilla essence
1 peeled courgette (finely sliced)
10 drops peppermint extract

For decoration:

A little grated chocolate (this is optional but I think looks fab!)

Method:

  1.  For the base, combine all of the ingredients and process until a sandy texture (have a nibble, if it reminds you of biscuit crumbs crossed with chocolate it’s done!).
  2. Line a 6″x8″ tin and pour in the base mixture.  ‘Knuckle’ the mixture in until evenly distributed. Place in the freezer until it is needed later.
  3. For the cheesecake filling place the coconut oil, cacao butter, coconut milk and coconut sugar over a bain-marie until fully melted. This could take around 15 minutes.  You could grate the cacao butter but I think this is equally as time consuming.
  4. Meanwhile, in a food processor blend the cashews and vanilla essence until a smooth paste. This will probably take around 5 minutes.
  5. Once the cacao butter mix has melted fully, pour it into the cashew paste and blend until smooth. Make sure you periodically scrape down the sides of the food processor bowl with a spatula to ensure that it mixes evenly.
  6. Add your courgette, peppermint extract and chlorella powder. Blend until smooth and evenly distributed. Be sure to scrape down the sides of the bowl thoroughly.
  7. Remove the biscuit base from the freezer and pour over the Grasshopper cheesecake mix. Spread evenly with a spatula until the mix is level.
  8. Sprinkle over your grated chocolate and return to the freezer until set.
  9. Remove from the freezer and cut into squares. Serve and enjoy! Yummy yummy!

Side on view of a Paleo grasshopper pie cheesecake square

Paleo White Chocolate & Raspberry Cheesecake

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So as you can see above this is a picture of the cheesecake thawing out. It was the only light I had available so I am going to try and take some more pictures of the last few slices tomorrow in the daylight but below are some I took tonight.  I feel far too excited to contain this recipe any longer so I’m posting it up now!

This cheesecake is dedicated to my lovely friend Jade who made the suggestion when I asked what people would like making for Chocolate Week.  I have to say I think that this week is going to be incredibly dangerous for my midsection!

I know what you are all wondering… what was this cheesecake like? Well my lovely friends… It was actually, sort of… PERFECT!

I very rarely praise myself but I actually can’t fault this in any way whatsoever; it tastes like cheesecake, the texture is the same as cheesecake, and the base is actually like a real biscuity base.  I am utterly blown away.  What makes this even more special is that it is actually Vegan too, and would be raw if it weren’t for the raspberry filling.

Enough of me rattling on about how wonderful it is, you must try it for yourselves!

Makes: 10-12 slices

Preparation Time: 30 minutes

Cooking Time: 15-20 minutes

Ingredients:

For the base:

100g macadamia nuts
1/2 cup almond flour
1 tsp vanilla essence
2 tbsp coconut sugar
2 tbsp coconut oil
1/2 tsp Himalayan pink salt
1 tbsp almond butter
1 tbsp coconut flour
1 tbsp maple syrup

For the white chocolate filling:

1/2 cup coconut oil
50g cacao butter
1/3 cup maple syrup
1/4 cup coconut sugar
250g/2 cups cashews (soaked overnight or min. 4 hours)
1 tbsp vanilla essence
1/4 tsp Himalayan pink salt
Juice 1.5 lemons
1 peeled courgette (cubed)

For the raspberry filling:

1.5 cups frozen raspberries
1/4 cup coconut sugar
1 tbsp water
1/2 tbsp tapioca flour
Squeeze of lemon juice

Handful of raspberries for decoration (optional)

photo 1(33)photo 2(33)

Method:

  1.  For the base, combine all of the ingredients and process until a sandy texture (have a nibble, if it reminds you of biscuit crimbs it’s done!).
  2. Line a 9″ springform or loose base tin. Pour in the base mixture and ‘knuckle’ it in until evenly distributed. Place in the freezer until later.
  3. For the white chocolate filling place the coconut oil, cacao butter, maple syrup and coconut sugar over a bain-marie until fully melted. This could take around 15 minutes.  You could grate the cacao butter but I think this is equally as time consuming.
  4. Meanwhile, place the rest of the ingredients into the food processor, except for the courgette, and process until smooth.
  5. Next get started on your raspberry filling. Place the frozen raspberries, water and coconut sugar into a medium sized pan and cook on a low heat until simmering. Make sure to squash down the berries as much as possible.  This will take around 10 minutes max.
  6. Remove your ‘white chocolate’ mix from the bain-marie and combine with the rest of the white chocolate filling.  Process until smooth.
  7. Remove your raspberry mix from the heat and begin to strain through a sieve into a small mixing bowl.  This will take a lot of leg work to get as much of the fruit through as possible. Stop straining when you are left with pretty much just seeds!
  8. Combine the lemon juice and tapioca flour and whisk thoroughly.
  9. Return the raspberry mix to the heat or place the bowl into the microwave until the mixture is bubbling. Be sure to whisk frequently.  Once the mix has thickened to a thick and slightly ‘gummy’ sauce set aside.
  10. To your white chocolate filling add in your peeled and cubed courgette. Blend until smooth and fluffy.
  11. Remove your base from the freezer and pour in half of your white chocolate filling, spreading evenly with a spatula.
  12. Pour in one third of your raspberry filling and using a small spatula dip in and swirl around the filling. This will give you your marbling effect!
  13. Pour in the last half of your white chocolate filling and smooth until evenly distributed.
  14. Add the remaining two thirds of the raspberry filling. Using a small spatula or knife, dip in and draw downward parallel lines and then parallel lines across until you reach your desired level of marbling. Feel free to just swirl it around. Make it your own!!!
  15. Place your cheesecake into the freezer until set.
  16. Slice and serve!!! Yummy yummy scrummy in your tummy! (Not mine i’ve eaten mine already!)

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