ALMOND CHEESECAKE WITH TWILIGHT SYRUP

TIME: 40 minutes SERVES: 4

INGREDIENTS

225g butter

280g wholemeal flour

200g brown sugar

100g dates

250g cream cheese

200ml almond milk juice of 1 lemon

1 x 8g sachet gelatine

2 blood oranges

2 limes (zest of one, juice of both) 1 tbsp honey

METHOD

1 Preheat the oven to 180°C.

2 In a food processor, blitz the butter, flour and sugar until crumbly. Add the dates and blitz again until just combined.

3 Spread the mix out in a large baking dish. Toast in the oven for 10 minutes, then stir and cook for another 10 minutes. Remove from the oven and transfer to a flat baking tray to cool.

4 Pour the almond milk into a saucepan over a medium heat. Sprinkle over the gelatine and slowly bring to the boil, then remove from the heat.

5 In a food processor, blitz the cream cheese. While still blending, add the lemon juice, then slowly add the warm almond milk.

6 Place a layer of the crumble from step 3 in the base of four large glasses or jars – reserve some of it so you have a little left for the top of each. Pour in the cheesecake filling and refrigerate until set.

7 Peel one of the blood oranges with a sharp knife, removing all the pith with the skin. Cut the flesh into segments to use as a garnish in step 8. To make the syrup, juice the other orange and put into a small saucepan with the lime juice, lime zest, and honey. Bring to the boil, then remove from heat and strain.

8 To serve, top the cheesecakes with extra crumble, blood orange segments, and syrup.