A true cheesecake has to be one of the least healthy cakes out there, so I can understand any reluctance in believing a healthy cheesecake can work. This then is for the non-believers. Surprisingly, the combination of healthy ingredients in this recipe is so rich in flavour that you’ll find you can’t go wrong.
Preparation time: 30 minutes plus setting
- 310 g (11 oz / 2 cups) cashew nuts
- 120 g (4 ½ oz / 11/4 cups) desiccated (shredded) coconut
- 290 g (10¼ oz) honey
- Zest and juice of 2 lemons
- 150 ml (5 fl oz) coconut oil, melted
- 2 tablespoons nutritional yeast flakes
- 1 teaspoon natural vanilla extract
- 100 g (3½ oz) blackberries, fresh or frozen
- 1 teaspoon freshly grated ginger
- 100 g (3½ oz / 1 cup) walnut halves
- 12 pitted dates
- 2 teaspoons cacao powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
For the base, put all the ingredients in a food processor and blitz together to a chunky crumb-like consistency. Press the mixture into a 22 cm x 30 cm (9 inch x 12 inch) cake tin.
Add the cashew nuts, coconut, honey, lemon zest and lemon juice to the food processor and whiz together for 1 minute, until everything is well combined and the mixture is smooth and creamy. Add the coconut oil, yeast and vanilla extract and whiz again for 30 seconds.
Spoon half the creamy mixture over the base and spread it out evenly.
Add the blackberries and ginger to the remaining mixture and blend together, then spread this over the cheesecake. Smooth down the top of the cheesecake with a spoon and leave to set in the refrigerator for at least 2 hours.
When ready to serve, remove the cheesecake from the tin, transfer to a serving plate and slice into portions. This also makes a great snack to take with you – simply store it in the refrigerator in a sealed bag or wrapped in plastic wrap to prevent it from being tainted by other flavours.