This Cheesecake is the closest thing you will get to a healthy white chocolate cheesecake, the cacao butter and macadamia make an ultimate combination for a creamy filling. Although this dessert entails a few hours of preparation like soaking the nuts and letting the cheesecake set its relatively easy with all in one mixes! You will need a food processor or a nutri-bullet works also but you will have to do the mixes in sections. This recipe is a great option for having guests over, its easily preprepared and kept stored in the freezer, it lasts for up to 8 days. Move to the fridge at least 2 hours before serving.
- 180g mixed nuts –I used Brazil ,Pecan and Walnut
- 80g soft figs
- tsp vanilla extract
- 250g macadamia nuts- soaked for 8 hours or overnight- then rinse and drain
- 100g cacao butter
- 2 tbsp coconut oil
- 5 tbsp/80ml maple syrup
- juice 1 lemon
- 4 fresh figs halved
- Spiced caramel sauce
- Start by making the base, in a food processor add the nuts, vanilla and soft figs. Pulse on high until they have broken down into a breadcrumb like texture which should easily stick together.
- Press the base mix down into the cheesecake tin firmly ensuring it is even on top.
- In a small saucepan over low heat add the raw cacao and coconut oil until melted.
- Clean the food processor and add the macadamia nuts, maple, melted cacao and coconut oil and lemon juice. Mix on high until a smooth creamy texture is reached, this may take anything between 3-5 minutes, scraping down the sides at intervals if needs be.
- Pour this mix onto the base, and place into the freezer overnight (making sure it is placed on an even surface).
- Once the cheesecake has been set overnight remove from the freezer and drizzle over the caramel sauce, garnish with figs and store in the fridge if eating that day or freeze if eating another day.