Christmas in Australia is hot in El Niño years and find it’s best to plan a meal requiring little use of the stove. I make my Christmas fruit cake at the beginning of December and a chilled raw cheesecake at least a week before, a win-win to keep the preparation to a minimum on Christmas day.

The cranberry cheesecake crust is raw and full of health-giving goodness with a filling made from cashews and full-cream coconut milk, and sweetened with soft dates that are loaded with fibre and essential minerals like calcium and iron.

Though the ingredient list is quite long, the method is simple; the crust is blitzed in a food processor, followed by the two fillings before swirling them together with a spoon to create a marbling effect on the tart.

Cheesecakes are for special occasions, a time when I sometimes waver the “no sugar” rule for maple syrup. Scientific research proves all sugar, regardless of its “exotic” name, is sugar and it’s a myth that one is healthier than the other. If you choose to use maple syrup it is still sugar, realise the ‘natural’ and wholesome-sounding language used for sugars are still added sugars, the packaging is just more exotic.

Health benefits:

·       Cranberries are a ‘healthy’ food because of their high in nutrients and antioxidants that help prevent a range of diseases. They are low in calories with half a cup containing 25 calories.

RAW CRANBERRY CHEESECAKE

Use a 23 cm (9 inch) tart tin

PB, V, DF, GF, SF

Crust:

1 cup (125 g) pecan nuts

½ cup (65 g) walnuts

½ cup (45 g) organic whole rolled oats

¼ cup (62 ml.) rice malt syrup

8 soft medjool dates, pitted

Vanilla filling:

1 cup (140 g) cashews, soaked for 20 minutes in boiling water

½ cup (125 ml.) full-fat coconut milk

1 lemon juice and zest

¼ cup (62 ml.) maple syrup

4 tbsp (54 g) solid coconut oil, melted

1 tsp (4.2 g) vanilla extract

Cranberry filling:

1 cup (140 g) soaked cashews, soaked for 20 minute in boiling water

½ cup (125 ml.) full-fat coconut milk

¼ cup (62 ml.) maple syrup

4 tbsp (54 g) solid coconut oil, melted

½ cup (70 g) cranberries, unfrozen

Toppings:

Red currants

1 fig

Line the base and sides of a 23 cm spring-form cake tin with baking paper. Place the crust ingredients into a food processor and process until the mixture is crumbly. Press the mixture evenly onto the base with the back of a spoon.

Blend the vanilla filling in the blender until smooth and creamy. Pour into a bowl. Blend the cranberry filling until smooth and creamy. Pour both the vanilla filling and the cranberry filling into the cake tin from either side at the same time, you may need someone else to pour one of the fillings. Swirl the fillings with a spoon to create a marble effect. Freeze for 4 hours or overnight. You may prepare the cheesecake up to a week in advance and store in an airtight container in the freezer.

Before serving, allow to sit in the fridge for 30 minutes to evenly thaw before transferring the cheesecake onto a cake stand. Surround the base with fresh red currants and top with a few red currant sprigs and a halved fig. Cut into wedges and serve.