*Plant-based
Created for ClemenGold® by @miraweiner
Makes: 8-12 slices
Prep time: 30 minutes + (4 hours or overnight for soaking cashew nuts)
Baking time: 1 hour 10 minutes
Ingredients for crust
Ingredients for gingerbread spice mix
Ingredients for filling
Ingredients for sauce
To serve:
Whole peeled ClemenGold®
Ground coconut
Method:
Preheat the oven to 175C.
In a bowl, combine all the ingredients for the crust together and mix well. It should form a sticky mixture. If it’s too dry you can either add more coconut oil or a bit of filtered water. Oil a springform tin (23cm) and press the crust down. Make sure it’s evenly spread across the tin. Bake the crust for 20 minutes or until dry to the touch.
While the crust bakes, add all the ingredients for the filling to a food processor or blender and blend until smooth and creamy. Remove the crust from the oven and allow it to cool.
Pour the filling on top of the crust and bake for 45-50 minutes or until the edges look crispy and the centre is slightly firm to the touch.
While the cheesecake bakes, make the sauce. Combine all the ingredients into a pot and cook on medium heat, once the mixture starts to simmer reduce to a lower heat and cook for 60 minutes. It will reduce until most of the liquid is out and you will have a thick jam-like texture of consistency, similar to a compote. Remove from heat and allow to cool. Once cooled, blend until smooth.
Remove the cheesecake from the oven and allow to cool completely before removing from the springform tin. It is best to let the cheesecake cool for at least 6 hours or overnight. Once the cheesecake has cooled you can pour the sauce over and smooth it across the top of the cheesecake, top with the whole peeled ClemenGold® mandarins, and sprinkle with ground coconut. Enjoy!
