Looking for a stunning dessert to serve to your guest for an upcoming event? Maybe you’re looking for a little something to bring back the beauty of summer. We have just the thing! We’re thrilled to have Jenny of The Dusty Apron with us today sharing this gluten free and lactose from Kiwi and Cacao Cheesecake! Here’s what she has to say:
“Back when I was a university student, training to be a high school teacher and living on three tins of baked beans a week, I did not give much thought to my eating habits. My focus was on my career and getting a job at a good school. That, and not getting swooped upon by the angry seagulls that inhabited my little English seaside town.
As such, when me and my other half wanted to treat ourselves to a little bit of luxury we pushed the boat out and bought a cheesecake from our local grocery store; and it cost the equivalent of about $1. Wow. How was that ever going to be produced by anyone who was not wearing a lab coat and safety specs?
I have come to the conclusion that home-cooked is always better. No lab coats (unless you want to…), no safety specs, just real food that you have total control over.
This cheesecake recipe is the antithesis of those from my student days, with a nutritious base that’s made from scratch and a fruity topping.
The gluten free base is packed with vitamin B from one of its main ingredients, pecan nuts, antioxidants from raw cacao, and contains healthy fat in the form of coconut oil. The topping is lactose free, with kiwi being my fruit of choice, as well as unrefined sugars.
KIWI AND CACAO CHEESECAKE
For the Base:
-2/3 cup pecan nuts
-1/3 cup coconut oil, melted
-1/3 cup rice flour
-1⁄2 tsp ground ginger
-1 tbsp maple syrup (Grade A)
-1 tbsp raw cacao powder
For the Topping
-2 cups lactose free cream cheese
-3 tbsp lactose free natural yogurt
-3⁄4 cup + 2 tbsp unrefined golden caster sugar
-2 tbsp rice flour
-1 tsp vanilla extract
For the Base:
1. Make the base first. Preheat your oven to 320*F and line your baking tin with baking paper.
2. Put the pecans into a blender until they are chopped into very small pieces, and add to a mixing bowl. Using the blender again, pulp the banana until smooth and creamy then add it to your pecans.
3. Add the remaining ingredients to the bowl and then combine well. Pour the mixture into you baking tin and spread it across, pressing firmly with a wooden spoon until you have a firm coverage. Blind-bake in the oven for 15 minutes.
For the Topping:
1. Simply put all of the ingredients into a blender, food processor or bowl and mix until fully combined. When the base has had its blind-bake, pour the topping over it and bake in the oven for 40 minutes. The edges should turn a lovely golden brown and there should be a little ‘wobble’ if you shake it.
2. Pop the cooked cheesecake into the refrigerator to cool fully and then garnish with kiwi pieces and, if desired, melted dark chocolate.