Double Layer, Orange & Cardamon Cheesecake. No Bake. Gluten Free.

A few days ago a friend was returning from the warm climes of Northern Spain. I’d been looking after her house and rather large cat for a couple of weeks. I planned to have dinner waiting for her when she arrived. In the spirt of ‘do unto others’ I wanted to create a dessert that would melt away any post holiday blues.  As I was placing flavours and textures together in my mind, I knew I wanted a mouth meltingly smooth and creamy cheesecake, with a graceful hint of the exotic. This is what I dreamed up. It is elegant, feminine and divine.

Base
1 1/4 cup Bobs Red Mill GF Oat Flour 
1/2 cup almond flour
2 tbs flax meal
2 tbs coconut oil, liquefied
2 tbs maple syrup
1/2 tsp pink salt

bottom layer
3/4 cup tofutti original
1 cup cashews - preferably soaked overnight but minimum 30mins
3/4 tsp vanilla powder
1 1/2 tsp cardomon powder
2 tbs fresh squeezed orange juice
1 tsp orange extract (in an oil base)
1 tsp fresh lemon juice
zest of half and orange
1/4 tsp salt

top layer
1/4 cup tofutti original
1/2 pack firm silken tofu
1 tbs melted coconut oil
juice of 1 large lemon (or use lemon oil if you have some in your kitchen arsenal)
zest of 1 unwaxed organic lemon
2 tbs xylitol powder (grind granules in a coffee grinder)
1/2 tsp pink salt

to prepare the base mix all the ingredients by hand in a bowl or blender using s blade.  It should clump together when pressed between thumb and forefinger.  Press the base mix into a 9′ baking pan that has a removable base. Pop in the freezer to set.

next up, prepare the bottom layer.
put all the ingredients listed above into a high speed blender (crucial for creamy smooth cheesecake) and blend until silky smooth.  Take the baking pan from the freezer and scoop the bottom layer onto the base.  Smooth using a spatula.  Gently tap the pan on the countertop to nudge out any air pockets.  Pop into the freezer whilst whizzing up the top layer.

Top layer
Put all the ingredients, with the exception of the zest, into your blender and blend until perfectly smooth and creamy.  Add the zest and pulse lightly to incorporate, leaving specks of zest remaining.  Grab the baking pan from the freezer and use a spatula to gently scoop and smooth the final layer.  Pop into the fridge for minimum of 30 mins to chill perfectly before serving.  The cheesecake can be frozen if not eating right away.  Just gently remove from the baking pan and place into a suitably sized container.  Leave the cheesecake on the baking base for security.

Serve with slices of fresh orange and smashed pistachios.  

Vegan, gluten free, no bake. 

Let me know if you love it as much as we did!  x