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Raw mandarin cheesecake recipe with ginger and chocolate base

Raw mandarin cheesecake

If you have a few mandarins rolling around in your kitchen looking like they have seen better days, don’t throw them out! This raw mandarin cheesecake recipe is one I created when winter had just ended and I was trying to think of ways to use an excess of mandarins. I’d never made one before, and I thought it might take a few attempts to get right, but this raw mandarin cheesecake honestly is a pretty easy dessert to make. It’s also paleo (i.e. wheat and  dairy free), with no added sugar. All the more reason to try it for yourself.

Raw mandarin cheesecake

Raw mandarin cheesecake

When I say this raw mandarin cheesecake is easy to make… it is, as long as you have a food processor. I don’t. I made this using a Nutri Bullet! Yep, I was determined to create this new recipe. I knew it would work, even if I didn’t have the right tools. I had to blend everything in batches, so it took me a lot longer than it’s going to take you. But, it was so worth it! This raw mandarin cheesecake is super smooth, creamy and utterly delicious! It’s one I’ll be making again and again.

Ingredients

Base

  • 100gm pecans
  • 1.5 tbsp raw cacao powder
  • 1 cm fresh ginger
  • 25gm cacao butter
  • 2 tbsp coconut flakes
  • 1 tbsp mandarin pulp

Cheesecake filling

  • 6 mandarins, juiced and strained
  • 400mL coconut cream
  • 4 tbsp brown rice syrup
  • 1 tsp vanilla
  • 25gm cacao butter, melted
  • 1.5 cups cashews, soaked in water for at least 2 hrs, then blended in a food processor until smooth

Method

Base
  1. Base line a 20cm round spring form cake tin with baking paper (there’s no need to use extra oil as the coconut in the cheesecake base will prevent sticking).
  2. Blend all ingredients in a food processor until combined. It will still be a little crumbly.
  3. Press into the cake tin and place in the freezer.

Cheesecake filling

  1. Add all ingredients in a large bowl and combine using an electric mixer on high speed for about five minutes, or until mixture thickens.
  2. Pour into the cake tin
  3. Lift the cake tin about 5cm off the bench top and drop. Do this a few times to let any air bubbles rise to the surface. This will help make your cheesecake more dense and less airy.
  4. Cover with cling wrap, allowing the cling wrap to touch the surface of the cheesecake. This will prevent any ice particles forming.
  5. Freeze overnight or for at least 6 hours.
  6. Top with grated orange rind and cacao nibs (optional)

Enjoy!

Raw mandarin cheesecake

Raw mandarin cheesecake

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