Serves 8
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125 ml (4 fl oz/½ cup) thickened (double/heavy) cream
250 g (9 oz) cream cheese, softened
2 tablespoons rice malt syrup
2 teaspoons finely grated lime zest
2 tablespoons freshly squeezed lime juice
2 egg whites
pinch of salt
250 g (9 oz) fresh strawberries, sliced
mint leaves, to serve
Base
150 g (5½ oz/1 cup) sunflower seeds
115 g (4 oz/1½ cups) shredded coconut
2 tablespoons sesame seeds
2 tablespoons rice malt syrup
1 tablespoon melted virgin coconut oil
1 teaspoon ground ginger
1 egg white
¼ teaspoon liquid stevia (optional)
pinch of salt
METHOD
1 Preheat the oven to 140°C/275°F (fan-forced).
2 For the base, whiz the sunflower seeds and shredded coconut in a food processor until you have a coarse sand-like texture. Add the remaining base ingredients and process until combined and the mixture clings together when pressed with your fingertips. Press the mixture firmly into a 12 cm x 35 cm (4¾ in x 13¾ in) rectangular loose-based fluted tart tin, evenly covering the base and sides. Bake for
15–20 minutes or until lightly browned. Remove from the oven and set aside to cool completely.
3 Whip the cream with an electric mixer until soft peaks form. Transfer to a bowl. Beat the cream cheese, rice malt syrup, lime zest and juice until smooth. Transfer to another bowl and fold in the whipped cream.
Give the bowl for the electric mixer a good clean and beat the egg whites and salt until soft peaks form.
4 Gently fold into the cream cheese mixture in two batches.
5 Spoon the cheesecake mixture into the cooled base and refrigerate until serving. Serve topped with the strawberries and mint.
6 This tart will keep for 1–2 days, covered, in the refrigerator.
Extract from Incredible Bakes by Caroline Griffiths, published by Smith Street Books, RRP $39.99
