Lime Infused Cashew Cheesecake with Ginger Crumble

Best For An Occasional Treat

One bit of this dessert and you’ll never look at cheesecake the same way again. This
cheesecake has no dairy, cheese or sugar! But be mindful that it does contain lots of
cashews, so must be eaten sparingly.

INGREDIENTS
SERVES 5
Cheesecake

• 1 cup cashews, soaked
• 3 tablespoons powdered jaggery
• ¼ cup water
• 3 tablespoons lemon juice

Lime Gel

• ¼ cup cashews, soaked

overnight

• ¼ cup powdered jaggery
• 4 medium leaves of spinach
• ½ tablespoon lemon juice
• ½ tablespoon lemon zest (zest is prepared by finely grating the peel of a fresh lemon)

Ginger Crumble

• ½ cup almonds
• ½ tablespoon jaggery powder
• ¼ teaspoon ginger, grated
• pinch salt

Garnish (optional)

• microgreens
• edible flowers

PRE-PREPARATION

Soak the cashews in water for 5-6 hrs

Method

1. To prepare the cheesecake, blend all ingredients in a blender. Pour in a pan.
Chill in freezer for 5-6 hours. Once frozen, remove from the pan and cut
into squares, circles or triangles. Store in refrigerator until ready to serve.
2. To prepare the lime gel, blend all ingredients until perfectly smooth. Pour in
a squeeze bottle and refrigerate.
3. To prepare the ginger crumble, quickly pulse the almonds in a blender. Mix the rest of the ingredients by hand.
4. To assemble all components together, sprinkle 3 piles of ginger crumble on a plate. Place a piece of cheesecake on top of each pile. Garnish with lime gel, microgreens and edible flowers.