Ginger and Chocolate Cheesecake

Cheese and cake, yes a cheesecake used to be one of my favourite desserts. Especially if it had chocolate in it too. When we went to a restaurant for dinner my first choice for dessert would have been a Chocolate Cheesecake. Nowadays I can no longer eat pasteurised milk nor gluten, so this is not an option.

For those of you that know me, I’m not a person who gives in easily. So instead of thinking about how I can’t eat a restaurant bought dessert I decided to invent my own. There are lots of different ones on this blog but this easily has to be my favourite. Firstly for the chocolate and secondly the ginger, oh and the dates too. In fact, I think, the whole cheesecake is delicious so of course, I had to share it with you.

Do you love ginger and if so have you ever tried it in a cheesecake like this one? Let me know in the comments below and please don’t forget to like and follow me.

Equipment needed

• Sharp knife
• Chopping Board
• Saucepan
• Stirring spoon
• Scales
• Bowl
• Food processor/nutribullet
• Tablespoon
• Spring loaded cake tin

Ingredients for the crystallized ginger

• Root ginger x 3 inches
• Honey or maple syrup x 6 – 8 tbsp
• Boiled water x 4 tbsp

Method for the crystallized ginger

• Remove the skin from the ginger with the vegetable peeler.
• Cut into small pieces and put them into the saucepan
• Add in the honey or maple syrup.
• Pour over the boiled water and also pour onto the spoon to remove any excess honey or maple syrup.
• Stir all of these ingredients together.
• Put the pan on a high heat and bring to the boil.
• Reduce the heat and leave until the ginger becomes soft and sticky.
• It should take around 10 minutes.
• Stir the ingredients occasionally.
• Once the ginger is soft, set it aside.

Ingredients for the base

• Ground almonds x 150g
• Dates x 150g
• Coconut oil x 50g

Method for base

• Start by removing the stones from the dates and set aside.
• Place the dates, ground almonds, and coconut oil into the food processor.
• Blend all of the ingredients together.
• They should resemble bread crumbs.
• Finally, spread the base on the bottom of the cake tin as evenly as possible.
• Pat it down to compact it into the base.
• Put it in the fridge for at least two hours.

Ingredient for the topping

• Cashew Nuts x 250g
• Coconut milk x enough to cover the nuts
• Tahini x 2 tbsp
• Lemon x 1
• Raw cacao powder x 60 – 80g
• Maple Syrup x 2 tbsp
• Coconut oil x 100g
• Ground ginger x 1 – 2 tbsps

Method

• Start by soaking the cashew nuts in enough milk to cover them.
• Store them in the fridge for at least 4 hours or overnight.
• Use the food processor or nutribullet and add in the soaked cashew nuts, tahini, maple syrup and coconut oil.
• Cut the lemon in half and juice with the juicer or fork.
• Blend all the ingredients together until a smooth paste is formed.

Method for putting the toppings and base together

• Remove the already made base from the fridge.
• Spread the crystallized ginger across the base of the cheesecake
• Then spread the chocolate cashew nut cream cheese over the base as evenly as possible.
• Finally put the cheesecake back into the fridge and leave for six hours at least or overnight preferably.
• Serve and enjoy.

Ginger and Chocolate Cheesecake was a big hit with my husband and mum. I gave my mum a couple of slices with a Sunday lunch and she really enjoyed them too. My husband had to make sure I didn’t give too many slices to my mum. He definitely enjoyed the cheesecake and luckily my mum didn’t ask why she didn’t get more slices. However or whoever you enjoy eating this cake with, as always, enjoy. Thank you xxx