Gingerbread Cheesecake (vegan & grain-free)
Author: 
Serves: 6" cake
 
Ingredients
  • Crust layer:
  • 150g mix of almonds & walnuts (1½ cup)
  • 120g mix of dates, figs & raisins (1 cup)
  • ¼ orange, zest
  • 1½tsp ground ginger
  • 1tsp cinnamon
  • pinch ground cloves
  • pinch pink salt
  • 1tsp maple syrup
  • Orange cream layer:
  • 120g cashews, soaked for 4 hours or overnight (1 cup)
  • 60ml maple syrup (1/4 cup)
  • small piece fresh ginger
  • ½ orange, zest
  • 120ml orange juice (1/2 cup)
  • 1tbsp lemon juice
  • 1tsp vanilla
  • ½tsp cinnamon
  • ¼tsp cardamom
  • pinch pink salt
  • 150g coconut butter (3/4 cup)
  • Cranberry jelly:
  • 100g frozen cranberries (1 cup)
  • 120ml water (1/2 cup)
  • small cinnamon stick
  • 2tbsp maple syrup
  • 2½tbsp agar flakes
  • Topping:
  • fresh or frozen cranberries
  • frozen red and white currants
  • blended flaked coconut for snow
Instructions
  1. Place almonds and walnuts into food processor and pulse few times until they are coarsely ground. Add pitted dates, figs, raisins, orange zest, ginger, cinnamon, cloves and salt and blend until the mixture starts coming together when pressed. Add maple syrup if needed and blend until the mixture sticks together.
  2. Spoon the mix into 6" tin. Press tightly and evenly onto the base and place into a fridge.
  3. In a double boiler gently melt coconut butter and set aside.
  4. Rinse the soaked cashews under running water and place into high speed blender. Add maple syrup, peeled ginger, orange zest, orange juice, lemon juice, vanilla, cinnamon, cardamom and salt and blend until smooth. Slowly add melted coconut butter and blend until incorporated.
  5. Pour or spoon evenly onto the crust layer and smooth out the top.
  6. Place into a freezer until set.
  7. Once set place into fridge while making the cranberry jelly.
  8. Place the cranberries and cinnamon stick into a small pot, add water and bring to a boil, gently simmer for about 10 minutes until the cranberries are soft and have popped.
  9. Press the mixture through a mesh sieve discarding the cinnamon stick and skin. Add extra water if needed to have 180ml (3/4 cup) liquid. Now pour it back into the pot.
  10. Stir in maple syrup and agar flakes and bring back to a boil. Leave to simmer for about 15 minutes stirring frequently until the flakes have dissolved.
  11. Take off the heat and leave to cool down before carefully pouring on top of the cake.
  12. Place back to fridge to set.
  13. Top with fresh cranberries and red and white currants.
  14. To make the snow effect, blend some flaked coconut in a blender until desired consistency. Sprinkle on top of the cake.
  15. Store in a fridge or freezer.
  16. Enjoy!
Recipe by Nirvana Cakery at https://nirvanacakery.com/gingerbread-cheesecake-vegan-grain-free/