A fresh and zingy cheesecake with a nutty gluten-free base.
For the base
80g butter
70g ground almonds
1/4 cup desiccated coconut
1 cup oats, we used Chantal Organics quick rolled oats, see page 80 for more
2 tbsp coconut sugar, or substitute with raw sugar
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp mixed cinnamon
For the topping
200g cream cheese
500g quark, we used Karikaas quark, see page 80 for more
150g icing sugar
1/2 cup lemon and lime juice, plus zest of 3 limes
4 tsp powdered gelatine
To serve
slivered almonds, toasted
coconut sugar
lime zest
Melt the butter in a saucepan and add remaining base ingredients. Keep the pan on the heat and stir with a wooden spoon for a few minutes until eveything is well mixed and the oats are slightly toasted. Press mix into the base of a 22cm springform tin or 6 glass jars and chill to set.
In a glass or metal bowl whisk together cream cheese, quark and icing sugar. Fold in zest. Warm half of the juice, add gelatine and stir to dissolve. Add remaining juice and whisk to a creamy consistency. Spoon onto base and chill.
Garnish with lime zest, a scattering of almonds and a sprinkling of coconut sugar. Serves 6.
