Raw Mango Turmeric Cheesecake

This recipe is a great blueprint for a variety of flavor combinations. Once you understand how the crust and filling work and what the key players are, the fruits and spices are endless. 

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For the crust:

2 cups raw nuts (any combination of almonds, walnuts, hazelnuts or macadamia nuts)

¼ cup unsweetened shredded coconut

2 Tablespoons cacao powder

½ teaspoon cinnamon

Pinch of salt

12 dates, pitted

3 Tablespoons virgin coconut oil, melted

 

For the filling:

2 cups raw cashews, soaked in water overnight then drained

1 cup chopped fresh mango or frozen mango, thawed

⅓ of a cup virgin coconut oil, melted

2 tablespoons maple syrup or honey

1 tablespoon turmeric powder

½ teaspoon pure vanilla extract

Juice of one lime or lemon

Pinch of salt

Beautiful garnishes: toasted unsweetened coconut, raspberries, bee pollen, pistachios

 

 

Line the bottom of an 8” springform pan with parchment paper.

 

In a food processor combine the raw nuts, coconut, cacao powder, cinnamon, and salt. Blitz until the nuts are finely ground. Transfer to a bowl. Place the dates and coconut oil in the food processor and process until the dates are broken down and form a paste with the coconut oil. Tip the nut mixture into the food processor and process until everything comes together. Try pinching a little of the mixture together with your fingers, it should stick together. If it is too dry, add a little more coconut oil. And if it’s too wet add some more shredded coconut.

 

Tip everything into the springform pan and press it evenly into the bottom with your hands forming a crust. Place it in the refrigerator for 30 min or the freezer for 15 minutes.

 

Meanwhile to make the filling, combine all of the filling ingredients in a blender. Blend until everything is very well combined and the mixture becomes very smooth. If you have difficulty blending, add a little warm water a tablespoon at a time, using as little water as possible. Taste the mixture. If it is not sweet enough add more mango, maple syrup or honey. If it is too sweet add more lime or lemon juice.

 

Pour the filling over the, now hardened crust and smooth the top with a rubber spatula or the back of a spoon. Let set in the refrigerator for at least 2 hours and up to overnight. When you are ready to serve, let the cake rest at room temperature for 10 minutes before cutting.