This is one of my favourite flavour combination for cheesecakes. Ginger and blood orange work together incredibly well, leaving your pallet fresh and tangy. If you’d like your filling to be silky and smooth, you’ll need to have a blender which has sharp blades and faster than your broadband.
Ingredients for the base:
2 cups pitted dates
1 cup rolled oats
2 tbs coconut oil
2 tbs peanut butter
2-3 tsp ginger, freshly grated
pinch of salt
Ingredients for the filling
2 cups cashew
juice of 3 blood orange (around 150 ml)
2 tsp ginger, freshly grated
1/2 cup agave syrup
1. Soak the dated for 30 minutes, and cashews for at least 2 hours separately in hot water.
2. Put the dates, grated ginger, coconut oil and peanut butter into a mixer/blender and whizz until combined. Press down the mixture to the bottom of a round baking tray and put aside.
3. On high speed, blend the almonds until you get a smooth and silky paste. Mix in all the remaining ingredients then pour it to the top of your base.
4. Decorate the top with orange slices; it will give an extra freshness to your cake.
5. Pop it into the freezer.