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.