This Golden Milk Cashew Cheesecake combines the gorgeous turmeric, cardamom, pepper and maple of golden milk with a creamy cashew and tofu cake and ginger nut biscuit base. The flavours are subtle but this yellow concoction is anything but a wallflower.
6peppercornssmashed (I press mine with the back of a spoon)
3cardamon podssmashed (again, I used a spoon)
1and 1/2 cups raw cashewssoaked overnight or at least four hours
1/2cup110 grams silken tofu
1/4cup60ml cocoa butter, melted
To infuse the milk, put the milk, turmeric, peppercorns, cardamom pods, cinnamon, vanilla and maple in a small saucepan and bring the mixture to a simmer over medium heat, stirring occasionally. Reduce the heat to low and continue on the heat for three minutes. Add a pinch of sea salt and stir.
Remove the saucepan from the heat and allow to cool completely while the milk continues to infuse.
To make the biscuit base, pre-heat the oven to 170 degrees C (340 degrees F). Blitz the biscuits in a food processor to a crumb before them adding to a large bowl with 5 or 6 tablespoons of melted coconut oil. Stir to combine. The mixture should stick together but still be a little crumbly.
Press the base mixture in to a small springform cake pan (18 inches) and level and compact the layer with the base of a glass before baking in the oven for seven minutes. When baked, remove to cool.
To make the cashew batter, drain and rinse the cashews and place them in a blender with the tofu. Strain the infused milk in to the blender and blend until silky and smooth. Add the melted cocoa butter and blend again.
Pour the batter on top of the cooled biscuit base and gently bang the pan on your countertop to remove any bubbles.
Place, covered, in the freezer to set for at least three hours or overnight.
Remove from the freezer and sit on the counter for fifteen minutes before serving.