What is it like?
- Gentle Lime Flavor
- Cool & Refreshing
About 6 servings, prep 20 minutes, cool time: 2 hours
Crust, Optional (You can make a beautiful cheesecake without a crust)
10 small pitted dates, 60g, diced
1/2 cup walnuts or pecans
1 lb cream cheese,
1/4 cup coconut cream, 70g
1/2 cup sugar, 100g
1 1/2 tbsp lime juice, plus the zest of one lime
optional: 1/2 tsp coconut extract
Preheat your oven to 325F/165C.
Cheesecakes without crusts are still delicious, especially paired with your favorite in-season, ripe fruit. However, if you’d like to make the crust, dice the dates and add them to the food processor. Blend until a past forms. Next add the walnuts or pecans and pulse until some of the nuts are ground and some are small pieces (the small pieces add a nice crunch). You should be able to squeeze the mixture and it will feel like a dough. If needed, you can add more date pieces.
To make the filling, use a whisk or handheld mixer and whip the cream cheese on low until it is homogenous, being careful not to over mix. Add the coconut cream and sugar and whip until combined. Mix in the eggs one at a time. Stir in the rest of the ingredients.
Optional water bath: usually cheesecake is baked in a water bath so that you end up with gentler cooking to produce a creamier, more consistent texture. However, this is not absolutely necessary. If you’d like to use a water bath boil 1.5 quarts of water. Place your cheesecake in a larger pyrex or pan with sides that are tall, ideally 2 in / 5 cm high. Pour enough boiling water into the empty pan so that the water is about .75 inch / 2 cm high.
Put the cheesecake into the oven (with the water bath) and bake until the top turns a rich golden color. The middle will still be pale. This cheesecake will bake past the point that you would bake a dairy cheesecake.
Allow the cheesecake to cool. Then place it in the fridge until it is cold, at least two hours. Serve cold with fresh fruit or whipped coconut cream.