This raw cheesecake dessert is a combination of sweet, earthy and nutty flavours and embodies decadence without the guilt factor. Itís quick and easy and requires no baking, which is my ideal type of dessert.
I would normally use freshly roasted chestnuts and make my own puree mix however in this instance, I used a pre-made Chestnut Puree
The availability of tinned Chestnut Puree means this dessert can be enjoyed all year round.
This Raw Chestnut Cheesecake is a combination of sweet, earthy and nutty flavours and embodies decadence without the guilt factor.
: 45 minutes (includes freezing time)
: 6 Individual 10cm Diameter Spring-form Pie Tins or 1 Large Cake Tin
1 Cup Almonds
1 Cup Macadamia Nuts
2 Tablespoons Carob
ľ Teaspoon Sea Salt
4 Tablespoons Coconut Oil
2 Tablespoons Rice Malt Syrup
Chestnut Cheesecake Filling
1 Cup Chestnut Puree
1 Cup Mascarpone
Ĺ Cup Whipped Coconut Cream
1 Tablespoon Vanilla
Raspberries, Carob, Mint and crushed Chestnuts to garnish.
Making the Cheesecake Crust
Combine all the cheesecake crust ingredients into a blender and process into a condensed and sticky mixture.
Continuously scrape the mixture from the blades and sides of the food processor until the mixture is pudding like.
Making the Chestnut Cheesecake Filling
Line individual springform cake tins with cling wrap and firmly pack and press the crust mixture onto the bottom of each tin.
Blend the filling ingredients together until thoroughly combined and smooth.
Spoon the chestnut filling into each cake tin and refrigerate until required.
Serve the Raw Chestnut Cheesecakes on individual plates and garnish with crushed fresh chestnuts, raspberries, carob and mint.
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