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Quirky Cooking

Raw Macadamia Lime ‘Cheesecake’ (dairy free)

QuirkyJo by QuirkyJo
March 25, 2013
in Baking, Cakes, Christmas, Dairy Free, Desserts, Easter, Egg Free, GAPS, Gluten Free, Grain Free, Gut Health, Health, Healthy Living, Holidays, Naturally Sweetened, Nuts, Paleo, Raw, Snacks, Thermomix, Vegan, Wholefood
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raw macadamia lime cheesecake - quirky cooking
Raw Macadamia Lime Cheesecake

One thing I love about living in tropical Far North Queensland is the abundance of delicious produce grown here. I love that I can go to the local markets and buy locally grown coconuts (and coconut oil), locally grown vanilla beans and cacao nibs and cacaco beans, luscious limes, macadamias, avocadoes, pineapples, lychees, passionfruit, mangoes, and I’ve even bought sugar cane juice that’s juiced while you wait! Even better, lots of these yummy things are given to you by friends, family and acquaintances who just have too much and need to share. Love that.

Last week I did a Thermomix demo for a lady who sent me home with a big bag full of limes and bunches of fresh herbs and rocket from her garden. At other times I’ve come home with a box of vine ripened tomatoes, pumpkin, avocadoes, lychees and mangoes. I get given bags of passionfruit, boxes of black sapotes, chokos and lettuces. I always say to my husband, ‘There’s really no way you could starve living here. Why would anyone want to live in the city??’ Besides, where in the city can you walk around the corner from your house and see views like this…

quirky cooking scenery atherton tablelands

But I digress… back to the cheesecake.

So the other day I thought I should make something with some of the limes filling my fruit basket, and the avocados from mum’s tree. I really wanted something a bit special, as I had a photo shoot with an online magazine on Friday (Confetti Mag – 1st issue, coming out in May, stay tuned!), and I thought something made with local ingredients would be a good thing to photograph. (We ended up choosing something else to make, and we had lots of fun cooking and taking photos! Two of my favourite things to do.)

photo shoot quirky cooking
Photo shoot fun with Honey from Confetti Mag

I remembered a lime and avocado tart I’d made last year and really enjoyed, but I felt it needed to be creamier and less… well… tart! Okay, I know ‘raw lime cheesecakes’ are all over the internet and I didn’t really need to make up another recipe, but I just like to play. I did get some inspiration from this lovely raw lime tart from Fragrant Vanilla Cake (a blog you really should visit if you’re into raw food, vegan food, or just delicious desserts) – but I ended up changing it to make the most of some of our lovely local produce, plus whatever I had on hand.

raw macadamia lime cheesecake - quirky cooking

 

It turned out amaaaaazing!!

My husband is very partial to a good cheesecake, and was very sceptical that my dairy free version would be something he’d want to eat… But after one bite he changed his tune and begged for more.

I had a lot of ‘drop-ins’ that day, and each one had to taste my cheesecake. I made them. (They didn’t argue.) They all agreed it was a gem of a recipe, and they all told me I should save it for my book. But being the kind and generous blogger that I am, I dedided to go ahead and share it. And besides, I was a bit worried that after getting 235 comments on the photo I posted on Facebook, plus many private messages, asking for the recipe, I might have a riot if I didn’t share!! (But I will have to start being a bit more secretive with new recipes I think, or there won’t be any surprises left for the book!)

Consider this your Easter present from me. I think it would make a great Easter Sunday treat… because as much as I love chocolate, it can get a little ‘overdone’ at Easter time. I’m thinking lime will be a good change.

raw macadamia lime cheesecake - quirky cooking

 So here it is, the long-awaited recipe…

Oh, and just a couple of tips: buy the macadamia pieces, they’re heaps cheaper than whole nuts and you don’t need whole nuts for this recipe. And use organic or homegrown limes if possible, as you don’t really want to be eating the zest from limes sprayed with pesticides. Just my opinion.

Note: You can find fine sea salt and vanilla powder for this recipe in my online store!

Raw Macadamia Lime 'Cheesecake'
2014-06-29 05:22:15
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Base
  1. 130g raw macadamia nuts (either unsoaked, or soaked and dehydrated)
  2. 70g organic shredded or flaked coconut (additive free)
  3. 8 fresh dates (eg. Medjool), pitted
  4. a pinch of fine Himalayan salt
Filling
  1. 2 vanilla beans, snipped into 4 pieces (can use 1 bean in a pinch)
  2. zest from 2 limes (just peel off with a sharp potato peeler)
  3. 150g raw cashews*
  4. flesh of 1 lime
  5. 320g fresh avocados (or frozen, cut in 1-2cm cubes)
  6. 100g pure maple syrup
  7. 55g coconut oil
  8. a pinch of fine Himalayan salt
Topping
  1. 150g raw macadamias (soaked for a few hours, then drained and dried off a bit)
  2. 150g Ayam coconut cream (or other thick coconut cream)
  3. 1 tsp vanilla extract or vanilla bean paste
  4. juice of 1 lime
  5. 30g pure maple syrup
Decoration
  1. a good sized handful of macadamia nuts, roughly chopped (if you haven't bought them already in pieces)
  2. zest of one lime, grated with a zester
Base
  1. Grind all the base ingredients up together in the Thermomix on speed 9 for 20 seconds, or until finely ground.
  2. Grease the inside of a 20cm springform cake tin with coconut oil. Press the base mixture firmly into the base of the tin, and up the sides if you like. Set aside.
Filling
  1. Blitz vanilla beans and lime zest on speed 10 for 10 seconds.
  2. Add cashews and grind on speed 10 for 8 seconds.
  3. Add remaining ingredients and blend on speed 9 for 1 minute, scraping down as needed, until lovely and smooth.
  4. Pour filling into springform tin, spreading over the base. Place in freezer for at least half an hour.
Topping
  1. Mix together all ingredients for the topping until smooth on speed 9
  2. Pour over filling and smooth with spatula.
Decoration
  1. While topping is still soft, before freezing, add extra macadamia nuts and lime zest for decoration, sprinkling first the nuts, then the zest, around the edge of the cheesecake. (See photos)
  2. Place the finished cheesecake, covered with a plastic bag, in the freezer and leave it alone for at least 2 hours, preferably more. It's best eaten semi-frozen.
Notes
  1. If using soaked raw cashews, only soak for up to 6 hours, drain well and pat dry with tea towel, then mix with the other ingredients (lime, avocado, etc) all at once, blending until smooth.
Quirky Cooking https://www.quirkycooking.com.au/
raw macadamia lime cheesecake - Quirky Cooking
Just look at those lovely little vanilla bean seeds in the filling…. Mmmm!
raw macadamia lime cheesecake - quirky cooking
Tags: cheesecakecoconut creamcoconut oildairy freedessertsEasterEgg FreeGluten FreeholidaylimemacadamiaNaturally SweetenedRawThermomixVanillaVegan
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Comments 42

  1. Carmen says:
    6 years ago

    Love this one Jo, looks impressive but seems so easy to make… Definitely added to my cooking / baking list this weekend. Thanks.

    Reply
    • QuirkyJo says:
      4 years ago

      You’re very welcome Carmen! 🙂

      Reply
  2. lany says:
    6 years ago

    How long will this keep in the freezer?

    Reply
    • QuirkyJo says:
      6 years ago

      For a few months.

      Reply
  3. Sascha says:
    6 years ago

    Wow, this looks delicious! I would love to make this, but my son cannot eat cashews, due to an allergy. The only tree nuts he can eat are macadamia, almond, pine nuts and brazil nuts. Which one of these would make the best substitute for the cashews please? A combination of almond and macadamia??
    PS – I made your Best Ever Butter Chicken today, and it was amazing.
    Thank you x

    Reply
    • QuirkyJo says:
      6 years ago

      I would use macadamias! Blanched almonds would be fine too. So glad you liked the butter chicken!! x

      Reply
    • Leticia says:
      5 years ago

      I’ve been using brazil nuts instead of cashews in raw cakes lately and they go even creamier than macadamias.

      Reply
  4. Hannah says:
    6 years ago

    Yum! What a gorgeous recipe. I would love to try this for Christmas but I don’t have a Thermomix. So could I use a food processor and generally follow the same pattern? Thank you

    Reply
    • QuirkyJo says:
      6 years ago

      Yes for sure!

      Reply
  5. Jacinta Jamieson says:
    6 years ago

    Hi Jo
    I made the macadamia and lime cheesecake for Christmas. My filling turned out too tart. I am going to deconstruct the cake and try adding something to filling to save it. Was thinking of adding lemon juice. What do you think? Thank you

    Reply
    • QuirkyJo says:
      6 years ago

      I would add some more honey or maple syrup – if you add more lemon juice it will be even more tart!

      Reply
  6. Louina says:
    6 years ago

    Hi Jo, about to make this but only have 280g of macadamias all up. Can I substitute the base with cashews or should I just skip the garnish? Thanks!

    Reply
    • QuirkyJo says:
      6 years ago

      You can use cashews in the base! Any nuts really. 🙂

      Reply
      • Marie says:
        6 years ago

        Hi Jo, wondering if I could somehow do this nut free? I’m wanting to make it and freeze it in portions for school lunch boxes.

        Thank you!

        Reply
        • QuirkyJo says:
          6 years ago

          Yes, you could use sunflower seeds instead of the nuts. 🙂

          Reply
  7. elayna says:
    6 years ago

    Hi Jo
    I can’t eat nuts, can you suggest something i could use to substitute them.
    Thanks

    Reply
    • QuirkyJo says:
      6 years ago

      Yes, you can use sunflower seeds or coconut cream instead of the nuts and water.

      Reply
  8. Claire says:
    6 years ago

    Hi just wondering if this is gluten free. I’m going to make it for a dinner part . Tia
    Claire

    Reply
    • QuirkyJo says:
      4 years ago

      Sure is! 🙂

      Reply
  9. Fleur says:
    6 years ago

    Hi Jo, I am about to make this. Could I substitute vanilla bean paste for the vanilla beans?

    Reply
    • QuirkyJo says:
      6 years ago

      Yes, for sure!

      Reply
  10. Kate says:
    6 years ago

    Have you made this just with lemons instead of the limes?

    Reply
    • QuirkyJo says:
      4 years ago

      No, but give it a try and let us know what you think. 🙂

      Reply
  11. Miranda says:
    5 years ago

    Hi Jo, I made this amazing cheesecake a couple weeks ago it is divine. Can I make it & leave in freezer until I need it (5 days?)

    Reply
    • QuirkyJo says:
      4 years ago

      Hi Miranda! Sorry for the delayed reply!! Yes, you can certainly make it ahead of time and keep it in the freezer. xx

      Reply
  12. Sky says:
    5 years ago

    Honey instead of maple syrup? Would it be the same amount? Would honey make it sweeter?
    Thanks! X

    Reply
    • QuirkyJo says:
      5 years ago

      I use the same amount, but just add a little less and taste it and see what you think!

      Reply
  13. Mandy says:
    5 years ago

    Hi, when you refer to vanilla beans do you mean blend the whole 2 vanilla beans ??? Thx!

    Reply
    • QuirkyJo says:
      4 years ago

      Hi Mandy! Yes, that is correct. 🙂

      Reply
  14. Therese says:
    4 years ago

    Could I swap the avocado for mango? Would I then leave out the maple syrup? I have lots of ripe mangoes to use up and avocados are still so expensive here!

    Reply
    • QuirkyJo says:
      4 years ago

      I think so, taste it without the maple syrup and see if you think you need to add any. It would probably need to be served a bit frozen as mangoes won’t be as firm as avo.

      Reply
  15. Nicola Hone says:
    4 years ago

    Do you know how much vanilla powder I would use instead of 2 beans please?

    Reply
    • QuirkyJo says:
      4 years ago

      Hi Nicola! 🙂 I would use about 1 tsp vanilla powder. xx

      Reply
  16. Emma Absalom says:
    4 years ago

    Hi Jo, for the avocados is it 320g of the flesh or 320g before they are cut, skinned and deseeded?

    Reply
    • QuirkyJo says:
      4 years ago

      Hi Emma! 🙂 320g is the weight of the flesh, skinned and deseeded.

      Reply
  17. Lyndel says:
    3 years ago

    Hi Jo what can i sub for the dates please?

    Reply
    • QuirkyJo says:
      2 years ago

      The dates in the base of this dessert are there for both sweetness and stickiness (to hold the base together!). Other dried fruits such as raisins or figs will work as well but if these aren’t on the menu for you I would recommend trying some honey or coconut sugar and coconut oil to achieve the same effect (quantities will take a bit of experimentation).

      Reply
  18. Kim says:
    2 years ago

    Hi what is the nutrition please?
    Thanks

    Reply
    • Quirky Cooking Team says:
      2 years ago

      Dear Kim. Apologies but we do not have nutritional value for this recipe. We are very sorry.

      Reply
  19. Pingback: Paleo Christmas Fruit Cake & Christmas Recipe Round-Up - Quirky Cooking
  20. Jane says:
    5 months ago

    Oh my the flavours 🤤 drool worthy, looking forward to this tomorrow- I almost stuck my head in the thermometer to lick the bowl.

    Reply
    • QuirkyJo says:
      4 months ago

      So good to hear Jane! This is definitely a favourite in our house!

      Reply

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[Swipe left to see my most recent podcasts!]

In our frantically busy society, it's easy to get caught up in the "busyness equals success" trap. In this podcast, David shares his insights on how to stop glorifying "busy" and transition to working in a way that aligns with your values, and working smarter rather than harder. He gives plenty of down-to-earth, practical advice that will benefit your daily life, whether you're a farmer, a business person, a busy mum trying to keep up with all the cooking and organising for the family, or a teenager working on keeping up with school assignments!

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- making a 'default diary'
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Follow David at @dave_westbrook_ and also the @farmownersacademy for podcasts and tips that will inspire you to work smarter not harder! ✨

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Here’s part of the intro of my last podcast, “Creating Healthy Habits” - all about building new habits with tiny steps so they’re sustainable… then nurturing them so they grow and become an everyday part of your life. Tap on the link in my profile then on this video to watch the whole podcast.

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Got some suggestions of topics you’d like to hear about or people I should interview? Pop them in the comments below! ❤️

https://bit.ly/QCchatsyoutube

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✨Potato Bake✨

Equal amounts potato and sweet potato, peeled, sliced thinly, parboiled.
(I used 3 sweet and 3 regular)

Butter baking dish, layer potatoes.

Sauce:
1 cup cream
2 Tbsp natural yoghurt 
1/2 c chicken stock
1/2 tsp garlic powder 
1 tsp onion flakes
Zest of a lemon
Sprinkling of thyme
Salt and pepper, to taste

Mix together and pour over potatoes. Cover with grated cheese, bake etc

You'd have to adjust liquid amounts, so that it doesn't just coat it. It's got to be sitting in a puddle of it, so to speak.
————————————————

Yep, she’d rather be cooking or gardening than writing recipes 😄 so I’ll add some more details below in case you need it…

- If you don’t cope well with lactose, you could swap the cream for 24 hour sour cream and yoghurt*, or make cashew milk and use that without straining out the pulp so it slightly thickens, plus a little coconut yoghurt if you like. 

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- Use as much cheese as you like, or leave it out if you’re dairy free. For dairy free, you could add a little non-fortified savoury yeast flakes to the sauce for a cheesy flavour - about two teaspoons.

- We used a 26x18cm dish.

- Oven temp was 180C (fan-forced) and it baked for about 30 mins (just until lightly browned).

Easy peasy! Enjoy 🤗🤗

https://bit.ly/24houryoghurtsourcream

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If you’ve never tried pumpkin pie before, you need to!! I love how such basic ingredients like pumpkin, honey, coconut cream, egg yolks, butter, spices and almond meal can be transformed into a creamy, spicy, comfort-food treat the whole family loves! (Especially when it’s served with a dollop of cream or ice cream… 😁) You can find a few different ice cream recipes in my cookbooks, but we had a “treat day” and served it with ice cream from our local, organic dairy, @mungallicreek. ☺️

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I hope you love it! 🤗

[Cover photo by @luisabrimble for Simple, Healing Food]

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Have you tried my pumpkin pie recipe from Simple, Healing Food? It’s an easy recipe, and so yummy! A creamy, spicy, not-too-sweet filling in an almond pastry crust. Mmmmm 😍 

Let me know if you want a video how-to! 

(I love this photo taken by @_housefrau when she was up here doing a photoshoot for my book - the dress is from @mahasheclothing and the vintage wallpaper is in a room at my sister Joye’s house. 💚)

#pumpkinpie #glutenfree #grainfree #nutfree #dairyfree #recipevariations #recipes #quirkycooking #simplehealingfood #cookbook #jowhitton #baking #fridaytreat #nutrientdense #wholefood #nourishing #dessert #gaps #paleo #realfood #foodismedicine #fridayvibes #vintage #vintagewallpaper #vintagepatterns #homemade #handcrafted #artisan
I had visitors this morning, and half an hour befo I had visitors this morning, and half an hour before they arrived I was desperately trying to find something for morning tea 🤔! I had no treats in the freezer, no blanched almond meal left, the pâté was frozen solid… I did have some whole almond flour and some raw cashews though, so I made a half batch of my Almond Meal Pastry using a mixture of milled cashews and whole almond flour. I pressed the pastry into muffin cups and baked for 10 mins or so at 180C, while making the lemon butter. While the pastry cooled, I chilled the lemon butter in the freezer, then filled the tart shells and topped with whipped cream. My friend Gabi (who grows and dries the freeze-dried raspberries and fruit you’ll see in my online store) brought some of her freeze-dried butterfly pea flowers for me to play with, so I sprinkled some over the whipped cream… Voila! An amazing morning tea without too much effort! Sooo delicious. I think I need to get these butterfly pea flowers in my store, don’t you?!! 😍

You can find the Almond Meal Pastry recipe in my cookbooks and also on the blog (the Chicken Pot Pies recipe); and the Lemon Butter is also on my blog. Another delicious variation is the Passionfruit Butter Tarts in my Simple, Healing Food cookbook! 😍 

#lemontarts #lemonbutter #almondmealpastry #grainfree #guthealthy #honeysweetened #treat #morningtea #butterflypeaflower #delicious #quirkycooking #simplehealingfood
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I love it when my readers are as excited about my recipes as I am, and want to share them! I only ask that if you do share my recipes on your own blog or on social media, you only share an excerpt or link, not the entire recipe. Full and clear credit must be given to Quirky Cooking with a link back to the original content. If you’d like to share one of my photos, please contact me for permission. Thank you! Jo x

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