In Episode 23, after last week’s no-bake cheesecake episode, we answered your request for some delicious Thermomix dairy-free cheesecakes.
Firstly, we used Super Kitchen Machine’s great recipe to make our own coconut butter. It is so easy to do, and delicious. Coconut butter differs from coconut oil in that the butter still contains the coconut ‘meat’ / fibre, whereas the oil is only oil. Note: use dessicated coconut, not shredded coconut or coconut flakes (the broad flat ones)… they don’t quite work the same way! If you use another form of coconut, be prepared to process for longer, have to add coconut oil and end up with a drier end-product.
Secondly, we made date paste (read about this in the the White Chocolate Nut Cheesecake recipe).
THEN we got to first cheesecake!
(By the way… regarding our discussion about cleaning your Thermomix – here is the link to the Thermomix cleaning kit we use)
Recipe #1 – White Chocolate Nut Cheesecake, from Me and My Thermie
WOW has Lesley done a brilliant job on this recipe. A fabulous conversion, with heaps of extra hints and tips along the way. Very easy to follow.
We oiled the pan with coconut oil, but did not use greaseproof baking paper on this occasion (out of laziness!) yet the base set very well and was easy to distribute. The super spatula was so helpful at smoothing it all out.
We didn’t have the full 360g of cashews, so we used 260g cashews and 100g blanched almonds – no problems.
After making the cheesecake, we decorated as suggested with the ‘caramel’ paste and chocolate. For both of these, we put them into mini ziplock bags and cut a TINY hole in the corner to ‘pipe’ the caramel and ‘drip’ the chocolate. It worked a treat. The chocolate ganache recipe didn’t work for us, and we suspect it was because we made our own chocolate, rather than using store bought. It was too watery to decorate. SO, we just melted the chocolate we had made and used that. It worked very well. We had made our own to make sure that it was truly dairy and soy free… but we also found that Alter Eco’s Dark Blackout 85% chocolate would have done the trick.
The final product tasted delicious – like a thicker, more textured, cheesecake. We both loved it. It did, however, LOOK more like white chocolate than it tasted, so if you are a keen white chocolate lover, please keep this in mind!
Recipe #2 – Raw Macademia Lime ‘Cheesecake’ from Quirky Cooking
This is such an impressive cake that makes you feel VERY good about your cooking prowess. Not only does it look delicious, but has a gorgeous ‘fresh’ taste from the citrus while giving a true cheesecake experience… all without dairy!
The smell of blitzing vanilla beans with lime zest is one not to be missed!
We found that the super spatula was integral for getting the layers ‘just right’… or should we say, our friend Steph did… she was the ‘food stylist’ for us and really worked to get those layers just right!
Thanks for tuning in!