I used a combination of tahini and maple extract to make this delicious cheesecake with a pecan base. This cheesecake is set with gelatine, so it egg free for those with allergies. I used gelatine leaves rather than gelatine powder as I find the leaves easier and quicker to dissolve.
Tahini and maple cheesecake
½ cup pecans
1/3 cup coconut flour
1/3 cup desiccated coconut
1 teaspoon stevia
2 tablespoons coconut oil, melted
1/3 cup coconut milk
A few drops of vanilla extract
250 grams light cream cheese
1 cup coconut milk
2 tablespoons stevia
2 heaped tablespoons tahini
1 teaspoon maple extract
½ teaspoon vanilla extract
4 gelatine leaves dissolved in ¼ cup hot water
Measuring cups and spoons
20cm x 20cm square or round baking tray
Small mixing bowl
- Pre-heat the oven to 160°C.
- Add the pecans to the food processor and process until they resemble the texture of coarse breadcrumbs. Tip the processed pecans into the mixing bowl.
- Add in the coconut flour, coconut and stevia and mix to combine. Add in the coconut oil, coconut milk and vanilla extract and mix well. Tip the base mixture into a 20cm x 20cm baking tray lined with baking paper and press the base down firmly and evenly with wet hands. Bake in the oven at 160°C for about 15 minutes or until the edges begin to turn golden brown.
- Take the base out of the oven and allow it to cool while preparing the filling.
- Add the cream cheese, coconut milk, stevia, tahini, maple and vanilla extracts into the food processor. Process until a smooth, even mixture is achieved.
- Add the dissolved gelatine leaves to the food processor and process briefly until it is mixed well through the filling.
- Pour the filling over the cooled base and spread it out evenly and smoothly with the back of a spoon. Place in the fridge and allow the cheesecake to set completely before serving (at least 2 hours).