Key Lime Cheesecake

Makes one 9-inch cheesecake | Ready in 30 minutes, not including cheese prep or chill 


Key Lime Cheesecake 

FOR THE CRUST FOR THE CHEESE
1 cup macadamia nuts 2 cups Cultured Cashew Cheese (recipe below)
½ cup shelled pistachios 2 cups coconut milk solids*
6 Medjool dates, piHed 12 Medjool dates, piHed
½ teaspoon ground ginger 5 limes, zested and juiced
 ½ cup fresh spinach

FOR THE GARNISH
2 tablespoons crushed pistachios

ACTION STEPS

1. Add the crust ingredients to a food processor and process un<l starts to clump together and
has an even consistency.
2. Line a cheesecake pan with parchment paper, the boHom and sides. Transfer the crust
mixture to the pan, and spread it evenly across the boHom of the pan.
3. In a high-speed blender, add the Cultured Cashew Cheese, coconut milk solids, 12 dates,
lime zest, lime juice, and spinach. Blend un<l the filling has a silky smooth consistency.
4. Pour the cheese filling into the pan over the crust, evening out the top with a spatula.
5. Cover and refrigerate for at least 6 hours, or freeze for at least two hours to let the filling
become firm. AWer the first hour or so, once the filling has started to firm up, take the pie
out and sprinkle the crushed pistachios across the top.
6. When the cheesecake is firmed up, get ready to slice and serve! If you put the cheesecake in
the freezer, you may need to let it thaw out for 15 minutes before slicing.

CHEF’S NOTE

When a can of coconut milk sits for a long <me, it separates into liquid coconut water on the
boHom and thick coconut solids on top. This recipe uses the coconut solids only. For your convenience, refrigerate the can of coconut milk overnight to help the solid part firm up.

Cultured Cashew Cream Cheese

Adapted from recipe by Miyoko Schinner, MiyokosKitchen.com

Makes 2½ cups | Stores for 2 weeks in the fridge
Ready in 10 minutes, not including soaking and fermenta

INGREDIENTS

1 tablespoon miso OR 1 tablespoon non-dairy yogurt*
2 cups cashews, soaked for 2-8 hours, and strained
½ cup of water*
pinch of salt (only necessary with non-dairy yogurt)

ACTION STEPS

7. Add the culturing agent and soaked cashews to a high-powered blender.
8. Blend on high for about one minute un<l the cream has silky smooth consistency,
resembling a whipped cream cheese. If you have difficulty blending the cashews, you can
add a liHle more water, but keep it to a minimum unless you want a thinner cream.
9. Transfer mix to a glass container and cover with plas<c wrap or an air<ght lid. Let the cheese
age by seang out on the countertop for 12 to 36 hours. The longer it sits out the sharper
the flavor will be. The cheese will thicken and develop air pockets as it cultures. The
culturing process will be faster in warmer environments.
10. Once it has cultured to your taste, move it to the refrigerator. The cheese will con<nue to
thicken, but the fermenta<on process will halt.

CHEF’S NOTES
Rejuvelac could also be used to culture the nuts instead of the miso or non-dairy
yogurt. Since rejuvelac is a liquid it will also replace some or all of the water. Blend the
cashews with ½ cup of rejuvelac instead of the water. Then if you need or want to add
more liquid so the blending is easier use water. Don't add more rejuvelac.
When blending the cream cheese, make sure to blend un<l it’s silky smooth. AWer a minute or
so it will seem like the cashews are blended, but it will be griHy with <ny cashew pieces un<l
blended for a liHle longer. This is a base cheese that can be used for various cheese-based
recipes, such as herbed cream cheese, brie, cheese cake, or sour cream.
https://theculinarygym.s3-us-west-1.amazonaws.com/recipes/TCG+Key+Lime+Cheesecake.pdf