Strawberry Lime Macadamia Cheesecake

By Unconventional Baker
Yield One 6-inch cake

*Make sure ALL ingredients are at room temperature before starting.*

Ingredients:

For the crust:

• 1 cup raw almonds
• 3 soft Medjool dates, pitted
• 1 tablespoon maple syrup (or agave, coconut nectar, brown rice syrup, yacon, etc.)

For the filling:

• 1 1/2 cups macadamia nuts, presoaked and strained (cover with water overnight or with boiling water for 15 mins for a quicker version to soften the nuts, then strain)
• 9 tablespoons maple syrup (or agave, coconut nectar, brown rice syrup, yacon, etc.)
• 5 tablespoons coconut oil, liquified
• 7 tablespoons lime juice
• Zest of 1 lime (optional, for extra zing)
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 1 cup fresh strawberries (or if using frozen, make sure they are thawed out to room temp)

For the extra strawberry layer:

• 1 cup more fresh strawberries
• 1 tablespoon coconut oil, liquified

Method:

1. Place all crust ingredients into a food processor and process into a fine sticky crumble. Transfer the mixture into your springrorm pan and press down into a crust shape. Place in the fridge while working on the filling.
2. Blend all filling ingredients into a smooth mixture (a power blender like a Vitamix works best, or just pause frequently to scrape down the sides and keep blending). Transfer most of this mixture, leaving about 1-2 tablespoons in the blender, into the pan over the crust. Set aside.
3. Add extra strawberry layer ingredients into the blender and blend into a smooth mixture. Carefully pour this over the filling in the pan. (I like to use a spoon and just plop the mixture bit by bit over the filling rather than pour it straight down so that it’s distributed a bit more evenly.) Use a skewer to swirl the top layer into the bottom layer a little (optional). Top with any decorative toppings if using.
4. Cover the pan and place in the freezer for approximately 5-6 hours or preferably overnight for the cake to set. (I like to cover it with paper towel then a sheet of plastic wrap and an elastic to help it not get too much of a frost bite, but it’s optional.)
5. Remove the cake from the freezer and thaw out a little before serving (about 1 hour in the fridge or 15-20 minutes at room temp).
6. Enjoy! (Freeze any leftovers.)