This is a cheesecake like no other. I don’t even know if this kind of thing exists or not.
I was thinking the other day that a lot of people don’t like Christmas pudding and/or cake, or even mince pies but may still like the fruit and boozy flavour and feel like they are missing out. In fact when I was a kid I hated it all, and only just now am I starting to appreciate it. This is a modern spin on the classic Christmas desserts that are part of British tradition – it’s clean, it’s indulgent, it’s rich… it’s everything that Christmas is about but, well, um – more!
I used my own homemade Paleo Candied Mixed Peel in this recipe and it was gorgeous! Nothing more satisfying than making one tiny component of a big dish completely from scratch.
I also used Kraken rum which is just utterly delicious. It’s gluten-free, vegan and distilled from molasses (made from sugar cane) it also totes a whopping amount of spices; cloves, ginger, cinnamon, vanilla and lots more. It is aged for 12-24 months.
I literally cannot escape the kitchen without my better half whispering in my ear to “RELEASE THE KRAKEN” … not much of a whisper really, so uhhh yeah – it is now hidden somewhere!
This won’t weigh you down like most classic Chrimbo desserts but it will pump you full of energy, and sugar… and um rum…
Now I don’t drink, like at all really. Maybe I’ll sit down and have a drink once a year but I’m not too big on alcohol. So much so that I had only one piece of this cheesecake and felt the effects of the alcohol straight away. It was quite embarassing.
You don’t have to use alcohol in this cheesecake at all, in fact if that’s not your thing then simply replace the amount of alcohol with freshly squeezed orange juice instead – it will be equally as nice (if not probably a lot better for you)!
Makes: 10-12 slices
Preparation Time: 30 minutes (and 1 day soaking time)
Setting Time: 1.5 to 2 hours
Please note that all cup measurements used are British cups and equal to 250ml.
For the base:
100g macadamia nuts
1/2 cup almond flour
1 tsp vanilla essence
2 tbsp coconut sugar
2 tbsp coconut oil
1/2 tsp Himalayan pink salt
1 tbsp almond butter
1 tbsp coconut flour
1 tbsp maple syrup
For the spiced cheesecake filling:
1/2 cup coconut oil
50g cacao butter
1/3 cup maple syrup
1/4 cup coconut sugar
250g/2 cups cashews (soaked overnight or min. 4 hours)
1 tbsp vanilla essence
1/4 tsp vanilla powder
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tbsp mixed spice
1/4 tsp Himalayan pink salt
Juice 1.5 lemons (you can lower the amount of lemon juice if you want a creamier cheesecake)
1 peeled courgette (cubed)
For the Christmas fruit mix:
(Soak all ingredients overnight or for at least 4 hours)
1 tbsp candied mixed peel
Juice of 1 orange
Pulp & zest of 1/2 orange
1/4 tbsp vanilla extract
1/2 tsp orange extract
1/2 tsp bitter almond extract
1/4 tbsp mixed spice
1/8 tsp ground nutmeg
1/2 tsp ground cinnamon
1/4 tbsp Kirsch
25ml Kraken rum
Optional decoration: Reserve 3 tbsp of your syrup from making your candied peel to ‘swirl’ through the cheesecake at the end!
- Firstly combine all of the ingredients for the fruit filling in a medium sized mixing bowl, mix thoroughly, cover with cling film and leave to soak overnight (or for at least 4 hours) so that your fruit soaks up all of the beautiful flavours and well… uh… booze! Make sure you give it a little stir every now and then too!
- For the base, combine all of the ingredients and process until a sandy texture (have a nibble, if it reminds you of biscuit crumbs it’s done!).
- Line a 9″ springform or loose base tin. Pour in the base mixture and ‘knuckle’ it in until evenly distributed. Place in the freezer until later.
- For the spiced cheesecake filling place the coconut oil, cacao butter, maple syrup and coconut sugar over a bain-marie until fully melted. This could take from around 5 to 15 minutes. You could grate the cacao butter but I think this is equally as time consuming.
- Meanwhile, place the rest of the ingredients into the food processor, except for the courgette, and process until smooth.
- Remove your cacao butter mix from the bain-marie and combine with the rest of the cheesecake filling. Process until smooth.
- To your white chocolate filling add in your peeled and cubed courgette. Blend until smooth and fluffy.
- Now stir in all of your soaked boozy fruit mix until evenly distributed!
- Remove your base from the freezer and pour in all of your filling, spreading evenly with a spatula.
- If you have saved any of your syrup from making your candied peel then drizzle over the top of the cheesecake in a criss cross pattern and using a small spatula dip in and swirl around the filling. This will give you your marbling effect!
- Place your cheesecake into the freezer until set.
- Slice and serve!!! Yummy yummy scrummy in your tummy!