Rhubarb and Ginger Cheesecake

rhubarb cheesecake

Rhubarb and Ginger Cheesecake made with tangy rhubarb – enjoy a plant based treat!

(Serves 4)
Prep time; 20 minutes
Cooling time; 2 hours

ingredients
For the base:
60g almonds
20g coconut flakes
75g soaked dates (leave dates in hot water for 5 minutes, then drain)
1 tsp maca powder
1 tsp ground ginger
For the filling:
125g soaked cashew nuts (place cashews in hot water for 5-10 minutes, then drain)
Juice of one lemon
80ml coconut cream
40ml light agave nectar
60ml coconut oil, melted
1 tsp ground ginger
For the rhubarb sauce:
250g rhubarb, cut into inch size chunks
60ml light agave nectar
1 tbsp water
1 tbsp agar agar powder

how to make it…

Making the base
Blend all the ingredients in a food processor until fine and combined well. Place 4 dessert rings (approx. 7cm in diameter each) on a tray lined with baking paper. Divide the base mixture in equal amounts in the rings and press down firmly – the back of a spoon works well for this. Set aside until the filling is ready.

Making the rhubarb sauce
In a saucepan, gently heat the rhubarb with the water and agave nectar, then sprinkle in the agar agar powder and stir until this has completely dissolved. When the rhubarb begins to soften, remove a few chunks and set aside on a plate. Finish cooking the rhubarb sauce for another 5 minutes or until soft. Test for sweetness – the sauce wants to be tangy but not too sharp. Now blend in the food processor until smooth and set aside.

Making the filling
In the food processor, blend all the filling ingredients until really smooth. If the mixture is too thick, add a tablespoon of water. When thoroughly blended, transfer the filling to a bowl and add approximately a third of the rhubarb sauce, reserving the rest. Stir to combine. Add more agave nectar, to sweeten – if needed.

Divide the filling equally into the prepared dessert rings. Add a layer of the reserved rhubarb sauce on top of each, smoothing with the back of a spoon. Put the tray with the cakes in the freezer for 1 hour to set. Remove from the freezer and gently push the cakes out of the rings by placing your fingers underneath the base. Place on dessert plates and decorate with the reserved rhubarb chunks. Leave to fully defrost and serve slightly chilled. Decorate with chunks of the cooked rhubarb.

Thanks to Kirsten at Proper Nosh for this recipe: www.propernosh.co.uk