Ingredients
Liquid Vanilla
- 3 pods Whole Vanilla Beans
- 250 grams water
Ginger Juice
- 300 grams raw ginger
Chocolate-Almond Crust
- 300 grams Almonds raw
- 5 level tablespoons cacao powder or cocoa
- 150 grams date paste
- 1 level teaspoon liquid vanilla or vanilla essence
- 1/8 level teaspoon salt
Feijoa-Ginger Filling
- 450 grams raw cashews, soaked overnight
- 450 grams Feijoa pulp
- 270 grams agave or maple syrup
- 120 grams ginger juice
- 120 grams Oat Milk (or Rice Milk, Almond Milk or other alternative)
- 2 level tablespoons lemon juice
- 1 level tablespoon liquid vanilla or vanilla essence
- 1/4 level teaspoon cinnamon
- 1/4 level teaspoon salt
- 3 level tablespoons lethicin
- 140 grams coconut oil, melted
- 70 gram cacao butter, melted
Feijoa Topping
- 250 grams Feijoa pulp
- 1 level teaspoon lemon juice
- 2 level teaspoons psyllium husks
Date Paste
- 150 grams pitted dates
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Rougly chop the vanilla beans. Place in TM mixing bowl and mill 2 sec/speed 9. Add water. Store in airtight jar in fridge.
Grate ginger using smallest grate. Collect juice and grated pulp. Squeeze juice out of pulp with your hands. Collect juice in small bowl. Alternatively juice ginger in juicer. Store in airtight jar in fridge.
Place all ingredients into TM mixing bowl and mix 10 sec/speed 7. Scrape down sides of bowl and mix for a further 10 sec/speed 7. Lightly grease 10 inch springform pan with coconut oil. Distribute crust evenly on the bottom of pan and lightly compact by hand. Set aside until ready to be filled.
Add to the TM mixing bowl all the ingredients except the coconut oil, cacao butter and lecithin. Mix 40 sec/speed 6. Scrape down sides of bowl and mix for a further 40 sec/speed 6. Add lecithin, coconut oil and cacao butter and blend 30 sec/speed 5. Pour filling into springform pan with prepared crust. Place in freezer to set 1-2 hours or until middle of cheesecake is firm to the touch.
Place feijoa pulp in TM mixing bowl. Puree 3 sec/speed 7. Add lemon juice and psyllium husks and mix 3 sec/speed 5. Set aside to thicken. When cheesecake is firm in the middle spread feijoa topping onto cheesecake.
Place dates into TM mixing bowl. Mince 8 sec/ speed 7. Set aside.
Liquid Vanilla
Ginger Juice
Chocolate-Almond Crust
Feijoa-Ginger Filling
Feijoa Topping
Date Paste
Tip
Liquid vanilla will last for several weeks in fridge.
Ginger juice will last for 2 days in fridge. Alternatively freeze ginger juice in ice-cube trays. When frozen transfer to airtight container where it will keep for 4 months.
Use de-odourized coconut oil for a non-coconut aroma and flavour.
Soak cashews overnight in fridge. Once soaked, drain off water and rinse well.
Cheesecake will keep for four days in fridge, otherwise freeze until required.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Looks great
This looks amazing!
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