Lemon, ginger, sesame cashew cake

Yesterday I was scrolling through Instagram as you do, and came across a post from Audrey the Unconventional Baker on SPUD’s Instagram feed.  The post was a beautiful little raw lemon ginger chia cheesecake and it was to die for.  Click on the link to check out Audrey’s beautiful original cake.

I was so excited to try this, mostly because it wasn’t baked (I hate baking), it was lemon (I love lemon) and it was beautiful.   I went straight to the grocery store and grabbed all  the things I needed.  I’m not big on using recipes, I never have been.  I love looking at them and conjuring up a little inspiration, but that’s about it.  What I actually most often do is take inspiration from everywhere (the last restaurant I went to, the last photo I saw, the last menu I read, and so on) and make things up in my mind;  and then find a way to bring them to fruition.  But, I could not pass this one up – it looked soooooo good; so, I just put my little spin on it of course.  I decided to incorporate a little Asian flare into it.  I didn’t want to use chia seeds, so I thought what else is black and would have the same visual – black sesame seeds.  So I altered the recipe to incorporate this flavour and it turned out great!!!

So here is my version of her beautiful raw lemon “cheesecake.”

IMG_8499

Lemon, ginger, sesame cashew cake

YIELD – 12 mini cheesecakes, 24 mini cakes or one 5″ spring form pan

SPECIAL NOTES

I used a mini cheesecake pan that I got from Superstore, that is a little bigger than the mini muffin pans that I’ve used previously.  It is kind of awesome.  It has removable metal plates on the bottom, so you fill the cups like you normally would; then there’s a plastic tray that goes underneath the metal cheesecake tray – you push down and the plastic tray pops the little cheesecakes out – and you just have to remove the metal plate from the bottom of them.

INGREDIENTS

Crust:
  • ¾ cups raw almonds
  • 4 soft pitted dates
  • 2 tsp. coconut oil, softened
  • 1 tsp. sesame oil
  • 2 tsp. black sesame seeds
  • 1 tbsp. agave syrup
Filling:
  • ¾ cup raw cashews, soaked and strained
  • juice from 2 fresh lemons
  • zest from 1 fresh lemon
  • 3 tbsp. agave syrup
  • 2 tbsp coconut oil, softened
  • 1 tsp. fresh minced ginger
  • 1 tsp. pure vanilla extract
  • ⅛ tsp ground turmeric spice
  • 1 tbsp. black sesame seeds

SPECIAL NOTES

I used a fresh quarter slice of lemon and a small Thai basil leaf to garnish each little cake.

INSTRUCTIONS
  1. In a food processor, mix all crust ingredients together –  except the agave syrup. Process until a sticky crumble is formed. Then add the agave syrup and mix again until combined.  Transfer the crust mixture into your choice of pan (see above) and press to form a crust along the base and a bit up the edges. Place the pan in the freezer while working on the next step.
  2. Blend all the filling ingredients, except sesame seeds in a blender until completely smooth (I used my magic bullet). Add in sesame seeds (save a tsp. or so to sprinkle on top) and stir with a spoon, so the seeds are visible in the cake.  Spoon the mixture into the pan over the crust(s) and smooth out the top (don’t be afraid to keep it a little rough).  Sprinkle some sesame seeds over top.
  3. Freeze for 4 hours or overnight. Decorate with garnish (if you like) before serving.  Take out about 15 min. before serving to soften up.

IMG_8503

IMG_8494

IMG_8502

IMG_8498

IMG_8508

 

I hope you guys enjoy my version of this little treat.

Till the next recipe,

 

Kristen xo

 

 

 

Leave a Reply