I found this recipe on a forum somewhere while looking for a nut-free recipe for raw cheesecake. It could easily be made nut-free, all you have to do is either leave the crust out, or make your own nut-free crust! The filling has NO nuts!!! I am going to make mine without the whole crust and just pulse some almonds,...

Recipe Directions

Using a loose based round cake tin, cover the base in cling film, and fit to the tin. Cover the sides in silver foil.
Add the almonds, pecans (reserve 8 for decoration), dates, an inch of the vanilla, a sprinkling of nutmeg, the carob powder and the juice of the orange to a food processor. Process gently to start with, and continue until you get a dough-like consistency, but still chunky. If it's not doughy enough add small quantities of water until you achieve the desired result. Place in the cake tin, and flatten down.
Clean your food processor and add the chopped frozen banana. Halve the kumquats and remove the middles, add the skins to the processor. Slit the vanilla pod and scrape the seeds into the processor. Slice the cheeks off the mango, and skin them, add those to the food processor. Add most of the rest of the nutmeg. Add a couple of chopped dates if you like, too. Process for several minutes, until the whole mixture turns to white fluff. Don't be tempted to process this for less time, but do stop for a minute if your machine gets hot. It needs to go white and fluffly. Scrape it down every now and then so everything gets processed. Add this to the cake tin, on top of the nut base. Smooth it all down so there's no trapped air, and is level on top. Add the left over pecans in a nice pattern and sprinkle the rest of the nutmeg.
Return it all to the freezer for at least an hour. Once ready to serve, turn out the cake by pushing the loose base out and up. Take the foil off and place on a serving plate.

KhaasLadki's Thoughts

I found this recipe on a forum somewhere while looking for a nut-free recipe for raw cheesecake. It could easily be made nut-free, all you have to do is either leave the crust out, or make your own nut-free crust! The filling has NO nuts!!!
I am going to make mine without the whole crust and just pulse some almonds, orange zest, and nutmeg and sprinkle it over the top.

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I think this sounds like the kumquat cheesecake from Shazzi. I tried hers once and it was really nice, but I couldn't get on with the kumquats. Tangerines or clementines would have been better.

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emtpdmom: I would probably substitute some tangerine or grapefruit. The next one I make I'm actually going to make with orange to see how it turns out, so you could probably try that, too!
abiguous: I don't remember what site I found it on... it was a small forum somewhere deep in the jungles of Google (haha). It could very well have come from somewhere else, though! I'm not trying to steal credit for it, I just wanted the recipe out there! :-)

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Lucky me I have a small kumquat tree in the back yard. I am just crazy for them. emtpdmom, mine are not quite ripe yet so just keep checking back at your store in 3 or 4 weeks. I know they are getting more popular now. & thanks Khass for posting this! Will be happy to try it soon.

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I recommend buying kumquats if you can get them--they're really awesome. The inside flesh is sour, and the rinds are sweet. However, I bet a tablespoon or two of (unwaxed) orange or tangerine zest would be a good substitute for this recipe. I can't get kumquats now either.
And I believe this recipe is originally from Shazzie, though I could be wrong.

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KhaasLadki, this recipe looks delicious and easy / quick to assemble. I love cheesecake, and would like to try this recipe. However, there are no kumquats in the stores here. Could you suggest a substitute (maybe a bit of orange or tangerine), or would you recommend just leaving them out?

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i just saw kumquats at the grocery store for the first time. i had no clue what they were. they kind of look like baby oranges. i will have to try this out because i usually buy things that i have a recipe for.

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