A dairy free, gluten free and easy raw cheesecake

As the weather cools, I find it supremely comforting to turn to a jar of stem ginger.  There is something reassuring about its warmth. Although commercial varieties you buy in jars in the shops are not raw, we use so little of it in this recipe that it adds to, rather than detracts from, the other ingredients. However, if your lifestyle is 100% raw then omit the stem ginger syrup in the cheesecake, replace with agave and omit the stem ginger slices from the top and you will have a perfectly good ginger and lemon cheesecake.

There appears to be an alarming amount of ground ginger in the base of this recipe. This is the correct measurement and will be tempered by the sweetness of the Medjools.

It’s important to soak the cashews for at least two hours and rinse them well under cold running water. It’s better for nutritional reasons but in culinary terms it softens them so they become a paste when mixed with the other ingredients and it also helps to neutralise the flavour so the cheesecake doesn’t taste of cashew nuts.

Dawn, who takes the photos for me, said that this is her favourite cheesecake. She took it home after taking the photo.

If you’re a big fan of ginger, then why not try the Ginger Parkin recipe or the Chocolate Cardamom and Ginger Teabread.

Photography: Dawn Langley

Photography: Dawn Langley

Stem Ginger and Lemon Cheesecake
 
Author:
Ingredients
GINGER BASE
  • 2 cups pecans, dry
  • 2 tbsp ground ginger
  • 1 tsp vanilla extract
  • 5 - 7 Medjool dates, pitted and chopped
GINGER AND LEMON FILLING
  • 1½ cups cashew nuts, soaked for at least two hours
  • ½ cup almond milk
  • ½ cup lemon juice
  • ¼ cup agave
  • ¼ cup stem ginger syrup from the stem ginger jar
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • ½ cup melted cacao butter
  • 1 tbsp lecithin granules
TOPPING
  • 3 globes of stem ginger, thinly sliced
Method
  1. In a food processor, whizz the pecans, ginger, salt and vanilla until it resembles fine breadcrumbs.
  2. Finally pulse in the Medjool dates with 2 tbsp water until the mixture starts to hold together. You may need just 5 dates or possibly 7, it depends on the size and dryness of the dates.
  3. Press the mixture into the bottom of an 8 inch cake tin lined with baking parchment. Chill until firm.
  4. Rinse the soaked cashews well under cold running water.
  5. In a blender whizz all the cheesecake ingredients until smooth, adding the melted cacao butter last. Pour over the cheesecake base and chill under firm.
  6. To serve, cover with thinly sliced stem ginger and drizzle over a little stem ginger syrup from the stem ginger jar.