A dairy and gluten-free cheesecake chilled in a river.
I made this dairy and gluten-free dessert when tramping the Aotea Circuit on Great Barrier Island. It’s a great alternative to cheesecake – but you do
need a cold source, such as a stream, lake or tank water, to help chill the cake.
Prep Time: 15min
Cook Time: 15min
Set time: 3-4hr
½ cup almonds
½ cup cashew nuts
½ cup dates
¼ cup boiling water
1 cup cashew nuts
5 pitted dates
Pinch of salt
½ cup boiling water
¼ teaspoon vanilla essence (optional)
1 cup dehydrated blueberries
1 teaspoon thickener (e.g. arrowroot, cornflour, tapioca)
¼ cup cold water
Rind of half a lemon
1 tablespoon Cacao nibs
Combine almonds and cashew nuts for base into a food processor and process until a clumpy texture. Bag this up. Process cashew nuts for filling ingredients until no nut pieces are left. Add pinch of salt and optional vanilla essence. Bag up.
2- Grate half a lemon and mix rind with one teaspoon of thickener.
Bag these together.
Chop the half cup of dates (base ingredients) and soak in boiling water to soften. Mix this with the base nut mixture. Press the base into a 12cm bowl lined with greaseproof paper. Make sure you have a thick crust along the sides.
Soak filling dates in boiling water for 2min and combine with the blended cashew mix. Stir into a smooth cashew cream. Pour over the base.
Topping: mix the thickener, rind and water from rehydrated blueberries in a pot. Add the rehydrated blueberries and stir well on a low to medium heat, until a gel has formed. Pour blueberry topping over the cheesecake and distribute evenly.
Chill covered and out of the sun beside a cold source – placed on or touching a water tank, in a shallow stream, or snow so it’s not submerged – for 3-4hr. Sprinkle cacao nibs on just before serving.
– Warwick Prewar