Peace & Love Christmas Cheesecake for Mum
One of the best things about Christmas is spending time with the people you love. So, to help out my Mum and sister this year I've been having a play with different cheesecake recipes as an alternative to the traditional Christmas pudding! This awesome gluten free version only took twenty minutes and it's made up of healthy dates, gluten free biscuits and coconut oil as an alternative base. Serve with some beautiful fresh fruit or luscious organic cream. BB xxx
2 packets gluten free arrowroot biscuits
10 Medjool dates
2 tablespoons coconut oil (you may need more, check the consistency of the crust as you go)
2 8-ounce packages cream cheese, room temperature
1 1/4 cups sweetened condensed milk
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 tub of organic thick cream and fresh fruit to top cake (optional)
The Bondi Baker Method
Step 1- Pulse biscuits, dates and coconut oil until smooth. You may need to add a bit more coconut oil or a few more dates if you feel the consistency is a bit sticky. Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer for at least 10 minutes.
Step 2- Then, using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as you go. Beat in the lemon juice and vanilla.
Step 3- Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours. Unclasp sides of pan, and remove cheesecake.
Step 4- Serve with your favourite fresh fruit or I topped with some luscious organic fresh cream. To sweeten the cream, you can always add a couple of dessert spoons of sugar.