Lime and Greek Yoghurt Cheese Cake with Macadamia & White Choc Cookie Crust (phew)

Quite a mouthful, but a very tasty one!

(includes dairy-free, vegan and raw recipe options)

My hubby loves cheesecake, he loves yoghurt and he loves macadamia.. It was our 6 month wedding anniversary a few days ago, and in an effort to tick all the right boxes, I revisited this delicious recipe that became a favourite back in Australia.

We try to bring out a little piece of Australia every now and again, and one of my man’s favourite treats are gluten-free white chocolate macadamia cookies. They take him right back to the golden beaches of his home on the east coast. It’s like a little pack of sunshine for him, accompanied by a whiff of vanilla as he breaks open the wrapping. They never last long, and although I’m technically the coeliac, he is the one who hangs on to them like they’re a precious commodity.

I use his favourite cookies as a crust for this fresh cheese cake, but you could use any gluten-free cookie you like really! Believe you me, this treat is one to remember. It’s fresh, creamy, zesty and totally delicious, so make sure you try your hand at my “Lime and Greek Yoghurt Continental Cheese Cake with White Choc-Chunk & Macadamia Cookie Crust”!

With that said I think we should head straight for the goodies.. Want cake?

This is how we make cheesecake in Norway!


Gluten-Free Yoghurt and Lime Cheesecake with a White Chocolate Macademia Nut crust

You’ll need:

Base

  • 1 cup lightly crushed Gluten-Free White Choc Chunk & Macadamia Nut Cookies (or vegan alternative)
  • 3 tbsp sugar
  • 5 tbsp melted unsalted butter (or dairy-free substitute; not spreadable. Can use coconut oil)

RAW base alternative: 

  • 1/3 cup ground raw cashews
  • 1/3 cup ground raw macadamias
    – you can grind them in a blender. A few chunks don’t matter, in fact it gives a nice crunch
  • 1/4 cup pitted dates (or approx 5/ a handful)
  • 1 tbsp coconut oil (soft but not melted)
  • raw vegan white chocolate chunks OR vanilla bean paste for flavour
  • 1 tbsp thick liquid sweetener, such as brown rice syrup, date syrup or similar (can use regular golden syrup if you wish)

(To make RAW base: Grind nuts in blender, add dates and coconut, and blend until the dates are completely mixed into the nuts. The mixture should start to form a dough. Add coconut oil and sweetener, and mix until it’s well blended. Fill muffin trays with about a spoonful of the mixture, and press firmly into the tray. Leave to harden in the freezer whilst you make the filling)

Filling

  • 1 cup greek yoghurt (or dairy-free yoghurt, drained for thickness; raw milk yoghurt for raw version)
  • 1 packet of natural creme cheese (or dairy-free substitute, unpasteurised for raw version)
  • 150 g icing sugar, sifted (or alternative sweetener, such as date syrup or coconut sugar)
  • 300 ml whipping cream (or dairy-free substitute like “whippable” coconut cream or soy; unpasteurised for raw)
  • 2 tbsp full cream milk (or full fat dairy-free substitute; unpasteurised for raw)
  • 1 tsp vanilla natural organic essence or 2 tsp vanilla sugar
  • 6 sheets of gelatine or vege-gel (add two more if you used dairy-free ingredients)
  • the juice and zest of 1 ripe lime (plus another half a lime for decoration – optional)

Method:

  1. Butter a 22 cm cake tin (8,5 inches), and preheat oven to 175 c/ 350 f (make adjustments to suit your oven!)
  2. Mix all ingredients for the base, and push it firmly into the cake tin, covering only the base (not up the edges)
  3. Bake the base for 15 minutes, then let it cool down
  4. Very finely zest and juice the lime
  5. Mix milk, cream cheese, yoghurt, lime zest and icing sugar until smooth, but not long that it starts melting completely (preferably use an electric mixer)
  6. Put the gelatine leaves in cold water for 5 minutes, squeeze the water out of the gelatine, and melt in 30 ml boiling water and add the lime juice once it has melted completely
  7. Blend the melted gelatine in with the cheese and yoghurt mixture
  8. Whip the cream and blend very gently with the cheese mix
  9. Pour the mixture over the (completely cool) base, and let it set in the fridge for a couple of hours
  10. Remove the cake from the fridge once it has set.
  11. Decorate with lime slices and chunky zest on top!

This cake is absolutely delicious! It’s so light for a cheesecake, and super creamy and fresh. Enjoy with some homemade lemonade or a nice cup of coffee.Gluten-Free Yoghurt and Lime Cheesecake with a White Chocolate and Macademia Nut Crust

 

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