Ingredients
| COCONUT CRUST | |
| 1 cup raw cashews | |
| ½ cup pumpkin seeds | |
| 1 cup shredded coconut | |
| 3 tablespoons maple syrup | |
| 1 teaspoon rosemary leaves | |
| 2 tablespoons melted coconut oil | |
| ½ teaspoon salt | |
| SALTED PEPITA PRALINE | |
| 115g pumpkin seeds | |
| 200g caster sugar | |
| 60ml water | |
| sea salt to taste | |
| CASHEW CHEESECAKE FILLING | |
| 4 cups raw cashews, soaked overnight | |
| 60ml tequila blanco (we use Cantera Negra) | |
| 1 cup maple syrup | |
| 1 cup coconut cream | |
| ½ cup fresh lime juice | |
| ½ cup fresh grapefruit juice | |
| 1 cup melted coconut oil | |
| 1 tablespoon grapefruit zest | |
| 1 tablespoon lime zest | |
| 1½ teaspoons salt |
This cheesecake, our first-ever raw dessert at Gatherer, was inspired by one of my favourite classic Mexican cocktails and is still popular on the menu. It’s due to the popularity of this cheesecake that we developed our other offerings – again mostly based on cocktails with proven flavour combinations.
View the recipe collection here
Instructions
| 1. | Preheat the oven to 160°C. |
| 2. | Blitz all crust ingredients in a food processor until the mixture forms a fine crumb that sticks together when pressed between your fingers. |
| 3. | Line a 23cm springform cake tin with baking paper. |
| 4. | Pat the crust firmly and evenly into the tin. |
| 5. | Bake for 12-15 minutes until golden brown. Set aside to cool. |
| 6. | To make the praline, toast pumpkin seeds in a dry pan until lightly browned – about 10 minutes. |
| 7. | Place toasted seeds on a baking tray lined with baking paper. |
| 8. | Slowly bring sugar and water to a boil, stirring (try to dissolve all the sugar before it comes to the boil to help prevent crystallisation). |
| 9. | If you do notice crystallisation, pop a lid on the boiling pot for a few minutes; the steam may melt the sugar crystals back into the syrup and save your praline. |
| 10. | Once bubbling, do not stir; swirl the pot only if the syrup is browning unevenly. |
| 11. | Bring sugar to a deep golden colour. |
| 12. | Pour on top of the pumpkin seeds and sprinkle lightly with sea salt. |
| 13. | Allow to cool and set completely, then blitz in a food processor. Store in an airtight jar. |
| 14. | Blend all the cheesecake filling ingredients in a high-speed blender until smooth. |
| 15. | Pour filling over the coconut base and freeze for at least 4 hours. |
| 16. | To serve, remove cheesecake from the tin while still frozen then defrost in the fridge until soft. |
| 17. | Slice and serve topped with a generous sprinkle of pepita praline. |
Recipes & food styling Alisha McIntosh / Photography Hannah Gardiner
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