This raw cheesecake marries the creamy richness of the macadamia nut with the sharp freshness of lemon and the bright colour of red berries. Two separate mixtures, one with berries and the other with lemon, are poured side by side then swirled together in a single gesture to create a beautiful pink and white marbled effect. A crunchy almond and date base completes this dessert, as lovely to look at as it is to eat.
Marbled raw cheesecake with macadamia, berries and lemon
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Ingredients
For the base
- 145 g almonds
- 150 g pitted medjool dates
- 40 g desiccated coconut
- 1/4 teaspoon vanilla powder
- A small pinch of salt (or the equivalent of 1 tablespoon - 15 ml - of seawater)
For the filling
- 290 g unsoaked macadamia nuts
- 120 ml melted coconut oil
- 4 tablespoons honey or coconut nectar (optional)
- 1 teaspoon vanilla powder
- 1 teaspoon stevia extract
- 140 g frozen mixed berries (for the pink half of the filling)
- 120 ml fresh lemon juice (for the white half of the filling)
Method
- In a food processor, blend the almonds, dates, vanilla, salt and coconut until you reach the texture you want.
- Sprinkle the bottom of a springform tin with a tablespoon of desiccated coconut, then press the base in firmly and evenly.
- In a powerful blender, blend half the filling ingredients (145 g macadamia, 60 ml coconut oil, 140 g berries, 1/2 teaspoon vanilla, 1/2 teaspoon stevia) until perfectly smooth: this is the pink mixture.
- Pour it into a separate container, then blend the remaining ingredients with the lemon juice to get the white mixture.
- Pour each mixture into the tin over the base, taking care not to mix them straight away.
- Once the tin is well filled, smooth the surface and run a wooden skewer through to create a marbled pattern, with no set rule: let your creativity speak.
- Chill for 6 to 8 hours so the cheesecake sets, then decorate with fresh berries before serving.
Tip
Use unsoaked macadamia nuts: their natural richness in fat is enough to give a creamy texture without any soaking. Pour the two mixtures in alternating small ladlefuls rather than in two large mounds: the marbling then comes out far finer. Two or three passes with the skewer are enough, beyond that the colours blend into a uniform pink.
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FAQ: your questions about the marbled raw macadamia cheesecake
What can you do with macadamia nuts?
Macadamia is eaten as it is with drinks, but it is in raw patisserie that it gives its best. Blended, it produces a cream of rare smoothness, with no soaking needed, which makes it the ideal base for raw cheesecakes, glazes and dessert creams. It also goes into pressed tart bases, plant cheeses and creamy savoury sauces. Its buttery, discreet taste pairs with lemon as well as with red berries.
How do you open a macadamia nut?
The macadamia shell is one of the hardest in the plant world, which explains why it is almost always sold already shelled. When it comes whole, it usually arrives with a slot cut by a saw: you slip the little metal key supplied into it and give it a quarter turn. Without that slot, neither a nutcracker nor an ordinary kitchen hammer gets through it easily.
How do you get a marbled effect?
Marbling rests on a simple principle: two mixtures of the same density, poured side by side and mixed as little as possible. It is the under-mixing that creates the pattern; mixing too much gives a uniform colour. In this recipe, both mixtures start from the same macadamia base, which guarantees an identical density. All that is left is to run a wooden skewer through two or three times in figures of eight.
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