Papaya Beet Frozen 'Cheesecake'

This delicious frozen dessert features skin-friendly ingredients from The Eczema Detox. You will need a non-stick cheesecake tin, preferably one with a removable base for easy removal of the frozen cheesecake when it's ready (see image, below for the cake tin we used). Our tin was round with a 20cm (8 inch) diameter. 

Ingredients for the base

• 3/4 cup of raw cashews (not salted)
• 3/4 cup of rolled oats (plain oatmeal)
• Pinch of quality sea salt
• 1 tablespoon of tapioca flour (or spelt flour or rice flour)
• Optional: 2 scoops of calcium and magnesium powder Skin Friend PM
• 1.5 tablespoons of 100% pure maple syrup
• 2 tablespoons of rice bran oil

Ingredients for the filling

• 2 cups of soaked cashews (soak for at least 4 hours in warm water)
• 4 tablespoon of fresh beetroot, peeled and grated
• 3/4 cup of ripe banana, peeled and sliced
• 1 cup of papaya, sliced (skin and seeds removed) 
• Optional: 1/2 to 1 teaspoon of citric acid (depending on how tart you like it)
• 1.5 teaspoons of real vanilla essence
• 1 cup of 100% pure maple syrup
• 1 heaped tablespoon of tapioca flour

Method

Preheat the oven to 160°C (320°F). 

Using a food processor (or high powered blender such as a Nutribullet), blend the raw cashews and oats until they resemble a rough meal. Then place it into a large bowl if using a blender. Add the pinch of sea salt, flour and optional calcium/magnesium powder and mix well.

Then add the maple syrup and rice bran oil and mix until the mixture resembles a cookie dough-like texture. It should stick together well and not be too crumbly. Add more flour if it is not holding together, or if it gets too dry just add more syrup or oil.

Photo: the mixture below held together nicely.

Grease the cheesecake tin (sides and base) with oil to prevent the cheesecake from sticking to the side and base. Then take the mixture out of the food processor (or bowl) and press mixture into the base of the cheesecake tin.

As this recipe is frozen, do not overcook the base. It only needs 10-15 minutes in the oven. We used a cake tin with a removable base (greased with rice bran oil) which allowed this to come out perfectly, but you could also make this into individual mini cheesecakes using a muffin/cupcake tin. Once the base is cooked, remove it from the oven and set it aside to cool.

Meanwhile, mix all of the 'cheesecake' ingredients in a Nutribullet or high-speed blender until smooth. Taste and adjust, add more citric acid if you prefer it more tart. Pour the mixture into the cake pan over the base and spread evenly. Place it into the freezer to firm for about 4 hours. We found you could pop the cake back in the freezer so this does not have to be eaten all at once. It lasts perfectly for about a week. 

For more skin-friendly recipes see The Eczema Detox and follow us via Instagram. 

Image: Cheesecake moon by Karen Fischer. Recipe by Katie Layland.

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We recommend nutritionist Karen Fischer's low food chemical program (The Eczema Detox) along with additive-free supplements for skin health and wellbeing. Click on the images to view more details.