Growing up, meal times were quite the event in our house. We always sat around the table to eat, (unless Mum was away and then Dad would let us have fish and chips in front of the TV) the 6 of us, congregating and discussing our days. Someone would be chief table-setter, something my oldest brother managed to get out of, on the excuse that he didn’t like the noise of the cutlery clanging together! Someone else would get the drinks, another would help hold the plates while Mum served up the food. Sometimes there would be tantrums, storming off upstairs, but mostly it was good old-fashioned chit-chat. Proper family dinner times. I am grateful to of had those times, and ‘proper’ mealtimes are still important to me now. To know you have that half an hour where you can focus on each other, check in and catch up. To be fully focussed on listening to voices, and tasting the food on your plate. It is something that seems to be a luxury that many of us don’t take the time to do anymore.
Back to those mealtimes, after the feast, there would always be pudding. Oh, the puddings. Crumbles, chocolate sponges, ginger orange cream pies, and cheesecakes, lots of cheesecakes. The zestiest lemon cheesecake my mouth ever did taste. Not baked, just chilled and rich, creamy and fruity. My sister has carried on the cheesecake repertoire and is doing my Mum proud. Where there is a Davy meal, there will most likely be cheesecake.
This creation is an ode to those mealtimes. The Matcha in this gives it an awesome green colour, the lime a refreshing citrus kick, and the coconut adds a smooth creamy texture.
This recipe does require a bit of planning the day before, read over it and get everything soaking / chilling the night before. Then the next day will be easy! Don’t be put off by the list of ingredients either, it’s worth it.
Matcha and Lime Cheesecake (v) (gf)
For the base:
1 tbsp coconut oil (melted)
150g pitted dates (soaked for 10 mins in boiling water)
1 tsp raw cacao powder
1 tsp date syrup
For the filling:
150g cashews (soaked for at least 2 hours – best to soak the night before)
100g brazil nuts (soaked with cashews)
Zest and juice from 2 limes
1 tin coconut milk (refrigerated overnight)
1 tsp Matcha powder (I used Teapigs)
1 tsp arrowroot powder (I tried this recipe with, and without arrowroot. It works without, but doesn’t set so well. Don’t panic if you don’t have it, just leave it longer to chill before eating)
For the base, blitz your cashews and walnuts in a food processor with the cacao powder, until crumbly.
Add the rest of the base ingredients, and pulse until mix starts to stick together. It should stick together easily when pressed.
Line a round springform tin with greaseproof paper, push the base mix evenly into the bottom. Use a spatula / knife to make sure its quite compact.
Rinse your soaked nuts well under cold water.
Add all your filling ingredients to a high-speed blender, blend for a few minutes. You want the mix to be very smooth with no bits of nuts.
Pour mix into your tin, covering the base.
Chill for a minimum of 4 hours, the longer the better. I put mine in the freezer for 3 hours and it was just about set.
Teapigs kindly sent me some Matcha to try. I was not paid for this post and my opinions are my own. I genuinely like Matcha and think it’s a great ingredient.