Ingredients for the Gingerbread Cheesecake with Vitaina Dehydrated Ginger
For the base
150 g Medjoul dates – weighed and pitted
85 g walnuts
120 g mix of pecans and almonds – I did half and half almond pecan
2 pieces of Vitaina Soft-DRY® dehydrated ginger
½ teaspoon of cinnamon – powder
a pinch of nutmeg
a pinch of salt
For the cheesecake
265 g cashews – immersed in cold water for at least 4-5 hours (see notes)
120 g canned coconut milk – no carton milk
55 g coconut oil
100 g maple syrup – or agave
45 g molasses
½ organic orange – grated zest
30 g orange juice
1-2 pieces of Vitaina Soft-DRY® dehydrated ginger
1 tablespoon of vanilla extract
1 teaspoon of cinnamon – powder
a pinch of nutmeg – grated | a pinch of cloves – powdered | a pinch of salt
The night before or at least 4-6 hours before, soak the cashews. If you haven’t, you can simmer them in a saucepan with boiling water for 10 minutes or soak them for a couple of hours in boiling water.
Line a 20cmx20cm square pan with parchment paper.
In a powerful food processor, blend walnuts, pecans and almonds for a few seconds. Blend again until you get a sticky mixture with pieces of dried fruit still visible.
Transfer the dough to the pan and press well with your hands to create an even layer of about 0.5cm thick. You can help by covering the dough with more parchment paper and pressing with the base of a glass. Temporarily store in the freezer.
Drain and rinse the cashews.
Pour the filling on the base you have prepared and put in the freezer. Distribute the cream evenly by tapping the base on the palm of your hand or on a cutting board.
Cover with the NON-contact film and place the cheesecake in the freezer to harden at least 3-4 hours or until ready to cut it. Remove the cheesecake from the freezer and cut it immediately with a large blade knife that you have heated under water.
Let the slices thaw (about 10 minutes, depending on the room temperature) and serve with cinnamon, ginger and maple syrup. Decorate with pecans or gingerbread cookies .
How to store no-bake gingerbread cheesecake
Store in the refrigerator covered with parchment paper for 5 days or in the freezer for 3-4 weeks.