Ginger and Peach Baked Cheesecake
The dessert has arrived! Doesn’t that idea just light up your eyes? Dessert is forever my favourite. My sweet-tooth is out of hand, so there is no wonder i’m excited about this one. Generally the desserts on The Hungry Herbivores are filled with chocolate like this Double Chocolate Silk Pie & Cocoa Crunchy Peanut Butter Cookies. However, it’s now summer and chocolate doesn’t fit so fluidly into the sweltering heat – it generally just becomes a messy fluid instead. Summer is time is all about the succulent fruit that just reminds me of the sunshine. The natural sweetness of earths fruits integrates beautifully into sweet stuff, that’s perfect for sharing at the picnic.
If you’ve been following The Hungry Herbivores posts, you’ll probably realised that I am a little obsessed with picnics whenever the sun decides to grace us! Maybe its my British-ness that forms my addiction to the homemade food in the park. Or maybe just my reluctance to spend excessive amount of money on pre made food.
The fruit of choice this time around was a no-brainer for me. At Wild Thyme we have an amazing organic fruit selection, which I always love to munch on. With a new batch of peaches in the shop, it would be rude not to have a bite… At that moment I knew, they needed to be utilised into a recipe! So for best results for this cheesecake, head down to Wild Thyme Wholefoods for your tasty peaches.
I used to think that organic was a load of bull and just another way of squeezing the money from you. After comparing a handful of non-organic and organic fruit and veg, it is quite obvious that organic can’t be contended with. The flavours are out of this world goooood.
So today, we have a Ginger and Peach Baked Cheesecake. For my taste buds, ginger combines beautifully with the delicate, juiciness of peaches, giving it a whack of spice to contrast the sweetness. The ginger is embedded within the almond, sunflower crust as well as the creamy cheesecake filling, accompanied by chunks of fresh peach. The cheesecake is made from a combination of cashews, silken tofu and coconut, then baked together for a crazy smooth texture. It’s one to try out! Makes a great change to RAW cheesecakes I always find myself munching on.
Experiment with something new this week and treat yourself, friends and family to a delicious summertime sweet, filled with succulent tastes and textures. Follow the recipe below and you won’t be disappointed!. Tell me what you thought in the comments or on social media! Much love!
- ½ cup Almonds
- ½ cup sunflower seeds
- ½ cup gluten-free oats
- 1 tbsp. ground flaxseed
- pinch of salt
- 1 tsp ground ginger
- 3 tbsp. coconut oil
- water (as needed)
- 1 block of silken tofu
- 1½ cups cashew nuts (soaked overnight or at at least 30 mins in boiling water)
- ¾ cup coconut cream
- ½ cup agave
- 2 tsp lemon juice
- 1 Tbsp coconut oil
- 2 tbsp. cornflour
- 1½ tsp ginger
- ½ tsp cinnamon
- ¼ tsp nutmeg
- pinch of salt
- 1 tsp vanilla extract
- 1 peach diced
- 3 peaches, sliced
- Pre heat your oven to 375F/190C/Gas Mark 5 and line a 8" square tin or 9" Round.
- In a food processor, blend together the almonds, sunflower seeds, gf oats, flax, salt and ginger, until a fine crumb.
- Add the coconut oil and let it come together into a dough. Add water 1 tbsp. at a time if necessary to bring to a dough that sticks together when pinched.
- Press into the tin and bake for 35-40 minutes or until frim to the touch.
- For the cheesecake, blend all of the ingredients, other than the peach, in a .
- blender. Pour into the tin.
- Reduce the oven to 350F/175C/Gas mark 4 and bake for 50 minutes.
- Cool at room temp at 10mins, then place in fridge.
- Top with peach slices once cooled and slice 4x4