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,...
Add to your favorites
Found in:

Ingredients

CRUST
3 cups almonds (dry)
2 tablespoons raw carob powder
1 cup pecans (dry)
2 cups dates (soaked, stoned)
Juice of 1 orange
FILLING
1 teaspoon nutmeg
1 vanilla pod
5 bananas (chopped thinly, frozen for at least 12 hours)
4 kumquats
1 large mango

Recipe Directions

1. Using a loose based round cake tin, cover the base in cling film, and fit to the tin. Cover the sides in silver foil.

2. Add the almonds, pecans (reserve 8 for decoration), dates, an inch of the vanilla, a sprinkling of nutmeg, carob powder and juice of the orange to a food processor.

3. 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.

4. Clean your food processor and add the chopped frozen banana. Halve the kumquats and remove the middles, add the skins to the processor.

5. 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.

6. Add most of the rest of the nutmeg. Add a couple of chopped dates if you like, too.

7. 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 fluffy. Scrape it down every now and then so everything gets processed.

8. Add this to the cake tin on top of the nut base. Smooth it all down so there's no trapped air, and it's level on top. Add the left over pecans in a nice pattern and sprinkle the rest of the nutmeg.

9. Return it all to the freezer for at least an hour.

10. 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

By KhaasLadki

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.

Print This Recipe (PDF)

Click the button below to download the printable PDF.

My Notes

You do not have any notes. Add some here. Notes are private and are only visible to you.

Add New Note

Similar Recipes

Comments

Top voted

emtpdmom

Mar 21, 2011

20 votes
+
Vote up!
-
Vote down!

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?

gratefultobe

Mar 21, 2011

18 votes
+
Vote up!
-
Vote down!

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.

KhaasLadki

Mar 21, 2011

14 votes
+
Vote up!
-
Vote down!

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! :-)

All

KhaasLadki

Mar 21, 2011

14 votes
+
Vote up!
-
Vote down!

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! :-)

Top Voted

gratefultobe

Mar 21, 2011

18 votes
+
Vote up!
-
Vote down!

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.

Top Voted

ambiguous

Mar 21, 2011

14 votes
+
Vote up!
-
Vote down!

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.

emtpdmom

Mar 21, 2011

20 votes
+
Vote up!
-
Vote down!

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?

Top Voted

joannabanana

Mar 21, 2011

12 votes
+
Vote up!
-
Vote down!

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.

Leave a Comment