Citrus Cheesecake

By 5th September 2017 October 7th, 2019 No Comments

Total time: 45 mins

Cheesecake “filling”

  • 250g cream cheese softened
  • 200ml almond milk (unsweetened)
  • 3 tbsp cold water
  • 1 tsp gelatine powder
  • zest of 1 lemon
  • 1 tsp vanilla paste
  • 4 tbsp caster sugar

Place cream cheese, almond milk, and water in a saucepan. Sprinkle over the gelatine and stir well to combine. Add lemon zest, sugar and vanilla paste. Cook over a low heat, stirring constantly until mixture begins to boil. Remove from heat and stir gently. Pour into a small, deep dish and refrigerate until set (about 20 minutes).

Cheesecake “base”

  • 1 ½ cups flour
  • 1 cup wholemeal flour
  • ½ cup wheat germ
  • ½ Tsp salt
  • 1 tsp baking soda
  • 1 tsp five spice powder
  • 150g butter softened
  • ½ cup brown sugar
  • 2 tbsp honey
  • ½ cup chopped dates

Preheat oven to 180*C. Whisk together flours, wheatgerm, salt, baking soda and five spice. Set aside. Place butter, sugar and honey into a mixer bowl. Mix on high speed until fluffy, then reduce to low speed. Gently add dates and dry ingredients, and continue mixing until combined. Mixture should still be a little crumbly. Pour mix out onto a lined oven tray and put in oven for 15 minutes, stirring halfway though cooking to retain crumbly texture.

Over the top

  • 1 orange
  • 1 blood orange
  • 1 grapefruit
  • juice of 2 limes
  • zest twists of ½ lime
  • ½ tsp vanilla paste
  • 3 tbsp honey
  • ½ cup roasted, crushed almonds

Prepare the citrus fruit by carefully peeling with a sharp knife, removing all pith with the skin. Cut into segments along pith lines.
Now make the lime syrup by combining lime juice, lime zest, vanilla, and honey in a saucepan. Bring to the boil, remove from heat and cool.
To serve, lay cheesecake base in serving bowls, add large dollops of cheesecake filling, then top with citrus segments and syrup.