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Turmeric Ginger Cheesecake FTR

Turmeric Ginger Cheesecakes

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 5
Ingredients Method

Ingredients
  

  • 1/2 cup almonds
  • 1/2 cup dates
  • 1 cup cashews
  • 1/2 Tbsp coconut butter (softened)
  • 1 Tbsp coconut oil (melted)
  • 1/2 inch ginger (fresh)
  • 1/2 turmeric
  • 1/4 cup lemon juice
  • 1 1/2 Tbsp maple syrup
  • 1 cup water
  • 1/2 cup dates
  • 1 Tbsp coconut oil (melted)
  • 1/2 inch ginger (fresh)
  • 1/2 cup water

Method
 

  1. Add the ingredients for the base to a blender and blitz until you get a sticky, crumbly mix.
  2. Press the mix into your mini cheesecake molds. You can also make one larger cake.
  3. Add the ginger, turmeric, lemon juice and water to a blender and blitz until you completely mix everything – you should not have any odd bits and pieces or chunks of ginger or turmeric left.
  4. Add the rest of the ingredients for the filling and process until you get a super smooth, silky cream. Spoon this onto the bases and pop it into the fridge (or freezer) to set.
  5. To make the caramel, add the ingredients to a blender and process for a good minute or until you get it as smooth as possible. That should be incredibly light and smooth.
  6. Spoon the caramel on top of the cheesecakes when ready to serve.