Salted Caramel Cheesecake with Almond Brittle & Butterscotch Sauce
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There really are not that many words needed for this deliciously decadent dessert except please make it and you will literally die and go to heaven! It looks complicated but in fact it is really quite simple. It just takes a little organisation but once that’s all done it is just one step at a time to utter dessert heaven. AND it has NOTHING in it that will be detrimental to our health! In fact it is full of absolute goodness in so many way.
A quick note on what Amasake is – I have talked about it before in other posts but I also talk about it in more detail in my “Kitchen Staples” post, but I want to tell you a little here also. Amasake is an amazing macrobiotic natural sweetener made out of fermented brown rice. And that is it! It is deliciously creamy and sweet and one of my favourite natural sweeteners to use because it releases sugars very slowly into our blood stream. This means that it doesn’t give us that quick burst of sugar on our blood sugar levels leading to a quick crash that more refined sweeteners do, such as agave or xylatol and most of all from refined sugar. These big highs and lows also lead to a roller coaster effect on our energy levels and also on our emotions, leading to mood swings and emotional drama. So choosing sweeteners that are more gentle and balancing our whole system is beneficial on all levels. Amasake is one of them, as is Brown Rice Syrup, Barley Malt Syrup and Maple Syrup.
You can purchase amasake in most health-food stores now a days but if you can’t find it at your local one I know you can buy it on amazon or online.
I really hope you enjoy making this delicious cake as much as I did.
For the Base
- 340g Brasil Nuts (Soaked for 1 hour)
- 70ml Rice Syrup or Maple Syrup
For the Filling
- 500g Millet, cooked (Approx. 1 Cup Uncooked plus 3 Cups Water)
- 460ml Almond Milk
- 150ml Maple Syrup
- 9g Agar Agar dissolved in 360ml of the above Almond Milk
- 1/2 Tbls Vanilla Powder
For the Caramel
- 1 cup of dates
- 1/2 Cup cashew butter
- 1 tsp lemon juice
- 1 tbs pure maple syrup
- 1/2 tbs vanilla powder
- 2 pinches of salt
- soaking water incase it needs loosening
For the Brittle
- 1 Cup Flaked Raw Almonds
- 1/2 Cup Rice Malt Syrup, Rice Syrup or Maple Syrup.
- 1 Pinch of Sea Salt
– Pre-heat oven to 200Degrees C and Roast Brasil Nuts for 8-10min or until they turn golden brown. Take out and leave aside to cool for 5-10min
– Once cool add Brazil Nuts to a food processor and blend for a few minutes until it becomes ground like a powder
– Then add the sweetener and sea salt keep blending until sticky and thick. Do not blend for too long though as it will become very loose like a nut butter
– Take an 6inch cake tin and line with a strip of lightly oiled baking paper. Add the nut mixture to the bottom so that it covers the bottom evenly. Use a spatula or your hands to press it down so it is firmly sealing the whole bottom of the cake tin
– Now take all the cooked millet and put in the food processor. Followed by the remainder of ingredients minus agar and 360ml milk. Put 100ml of the milk in the food processor
– Start to blend. Blend until creamy and the millet grain is totally broken down
– Separately dissolve the agar agar in the rest of the milk on a low heat until fully dissolved. You will need to keep stirring it repeatedly with a whisk or spoon. It will be a thick goey liquid
– Add the agar mix to the food processor so it becomes a lovely thick puree type consistency. Blend a few more minutes so that it is well combined
– Once done take out and pour evenly into your cake tin over the base layer. Spread evenly out with a spatula
– Then put in the freezer to set. Should take between 20-30min.
– Now make your almond brittle & caramel sauce
– For the caramel add everything to a food processor or blender until nice and creamy. Leave aside 2tbls of the frosting in a separate jar or glass
– For the brittle add the almonds to a frying pan and toast on a medium heat until started to turn golden brown. Then pour on the sweetener and a pinch of salt and keep mixing well on the heat so that it is well covered
– Leave aside to set and become hard
– Once the cheesecake is set take it out of the freezer and cover the top with caramel frosting
– Then take the extra 2tbls of frosting and add 60ml Rice or Almond Milk and mix really well. It should be like a single cream. If it is too thick add a little more milk.
– This is the butterscotch sauce – pour this very lightly over the top of the cake so that it drips down the sides and add the almond brittle to the top. Keep any extra sauce for serving.
Voila! Enjoy! Enjoy! xxxx