Improvised Cheesecake

TH has been begging for a "decadent" dessert of late.  I decided to indulge him (life is so hard) with a recipe from Sweet Gratitude.  The Pear-Ginger cheesecake sounded intriguing, and I had almost all the ingredients.

The crust I copied straight from the cookbook, so I can't share that recipe with you.  However, the filling I changed up quite a bit, so I'm going to tell you what I did.

Pear-Ginger Cheesecake Filling

adapted from Sweet Gratitude

3 cups macadamia nuts

1 pear

1 ripe banana

1/4 cup raw honey

1 cup Gingerade Kombucha

juice of one squeezed lemon

1 tbsp vanilla

1/4 tsp cinnamon

small knob of ginger (if you so desire)

Blend the above ingredients.  Then blend in:

3 tbsp sunflower lecithin

1 cup melted coconut oil

Pour all but 1 cup of the mixture on top of crust into springform pan.* To the remaining 1 cup of mixture add 2 teaspoons cinnamon and the scraped seeds of 5 vanilla beans.  Blend and then pour on top of the previous layer.  Decorate with sliced pears tossed in cinnamon.

*This mixture was too much for my 7" springform, so I used the remaining crust and filling in three small tart pans.  

TH was quite pleased with the result; a rich, creamy, decadent cheesecake. I can't get over the phenomenal texture. Melt in your mouth loveliness.    

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