Ingredients
Method
1.Preheat the oven to 180ºC. For the crumble, blitz the butter, flour and sugar in a food processor until finely chopped. Add the dates and process again until combined.
2.Spread the mixture 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.
3.Pour almond milk into a saucepan over a medium heat. Sprinkle over the gelatine and bring to the boil. Remove from the heat.
4.In a food processor, mix together the cream cheese and lemon juice, then slowly add the warm almond milk while blending.
5.Place a layer of crumble in the base of 4 large glasses or jars (reserving some crumble for the top of each). Pour over the cheesecake filling and refrigerate until set.
6.Prepare the blood oranges by first peeling with a sharp knife, removing all pith with the skin. Cut into segments.
7.Make the twilight syrup by squeezing the skin and pith vigorously into a small saucepan to remove all the juice. Add the lime juice, zest and honey. Bring to the boil, then remove from the heat and strain.
8.To serve, top cheesecakes with extra crumble, blood orange segments and syrup.
Mike’s Top Tips: Replacing the cream with almond milk not only gives this cheesecake a nutty tang, but it also makes this dessert better for you. I’ve also used wholemeal flour crumble and wholegrains to lessen the impact of the cheesecake’s refined content, while not compromising on the flavour. Be sure to make extra twilight syrup, as it tastes so delicious poured over ice cream for your next dessert! – Mike Van de Elzen
Note
