This lime cheesecake is dairy-free, gluten-free, very rich and creamy. The lime marries well with the coconut milk and coconut in the base.

If this cheesecake was a character in Sweet Online, she would be understated and probably rather overlooked. She is modest but sure of herself, happy with her own company but isn’t averse to hanging out with blueberries given the chance.

I like to use large coconut flakes (or chips) for this recipe as they give a creamier result. I tend not to use desiccated coconut as I find it very dry and I don’t like the mouthfeel. If you don’t have time to make your own coconut milk, then you can use tinned or bought coconut milk.

This recipe works well in an 8 inch square loose bottomed pan. The size of tin gives a pleasing ratio of crust to topping. I wrap a piece of baking parchment around the removeable bottom of the pan to make the cheesecake easier to remove after it has set.

Once set, this cheesecake can be wrapped in its entirety in baking parchment and then clingfilm and stored in the freezer for up to 3 months. Wrapping in baking parchment and clingfilm helps to prevent freezer burn which will leave your cheesecake discoloured and tasteless.

INGREDIENTS
Makes 1x 8 inch square cheesecake
Makes 9 portions

FOR THE BASE
4 semi dried figs
Pinch sea salt
1 ½ cups almonds, dry
½ cup of shredded dried coconut
1 teaspoon ground ginger

FOR THE FILLING
3 cups cashews, soaked
1 ½ cups coconut milk
The juice and zest of 5 organic unwaxed limes
½ cup agave syrup
1 teaspoon vanilla extract
Pinch sea salt
2 teaspoons sunflower (or soya) lecithin – optional
14 tablespoons melted coconut oil

TO FINISH
1 lime, sliced

METHOD
1. First, make the base. Remove the stalks of the figs, chop them. Add the hazelnuts, shredded coconut and ground ginger with the chopped figs to the food processor.
2. Process until it resembles coarse breadcrumbs and begins to stick together. You may need to add a little water, if so add it a teaspoon at a time pulsing it in until the mixture sticks together.
3. Press the mixture into the bottom of a lined pan and leave in the fridge to set.
4. Now onto the filling. Rinse the cashews under cold running water. Melt the coconut oil either in a bowl at the bottom of the dehydrator or in a bain marie.
5. Using a high-speed blender, whizz together the soaked and rinsed cashews, coconut milk, juice and zest of the limes, agave, vanilla, salt and lecithin until smooth and creamy. Add the melted coconut oil at the end and blend until smooth.
6. Pour the lime mixture on top of the base. Leave the cheesecake in the fridge or freezer to set.
7. If setting in the freezer, leave for 2 hours until very firm, and remove to the fridge before slicing and serving.
8. Top with a slice of lime after slicing for finishing.


If you’d like to learn more about raw desserts, take a look at my online training Sweet and also my live professional raw pastry chef training, Entice.