Recipe: Salted Caramel Millet Cheesecake with Almond Brittle and Butterscotch Sauce

Nicky CheesecakeIngredients (Yields 12 slices):
For the Base:
400g Brazil Nuts (Soaked for 1 hour)
3-4 Tbls Rice Syrup or Maple Syrup

For the Filling:
200g Uncooked Millet
600ml Water
600g Millet or Brown Rice Amasake
100ml Maple Syrup
4 Heaped Tbls Agar Agar dissolved in 65ml Rice, Oat or Almond Milk
1 Vanilla Pod Scraped

For the Caramel:
200g Dates (Soaked for 1hr)
45g Cashew butter
1 tsp lemon juice
1 tbs Pure maple syrup
1 Vanilla Pod Scraped
¼ Tsp Sea Salt
soaking water incase it needs loosening

For the Brittle:
200g Flaked Raw Almonds
100ml Brown Rice Syrup or Maple Syrup.
¼ Tsp Fine Sea Salt

– Firstly cook the Millet.  Put the millet in a pot with triple the amount of water and a pinch of salt. Bring to a boil then turn down to the lowest heat and leave to cook for 20min with the lid on.  Once done turn off heat and leave to cool.

– Pre-heat oven to 200Degrees Celsius and Roast the Brazil Nuts for 8-10min or until they turn golden brown.  Take out and leave aside to cool for 5-10min.

– Once cooler 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 the rim 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 and so that it is firm.

– Now take 2 cups of the cooked millet and put in the food processor. Add the remainder of the ingredients minus the agar and milk.

– Start to blend. Blend until creamy and the millet grain is totally broken down.

– Separately dissolve the agar agar in the rice 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 mixture to the food processor so it becomes a lovely thick puree type consistency. Blend a few more minutes so that it is well mixed in.

– Once done take out and pour evenly into your cake tin over the base layer of nuts.  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 1/4 Cup 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 over the top of the cake so that it drips down the sides and add the almond brittle

Voila! Enjoy!

NickyClinch low ResNicky is a Certified Macrobiotic Nutritionist, Counsellor and Chef who specialises in empowered balanced health that comes from the inside out.

You can visit her website for more here

Twitter: @NickyClinch

Instagram: nicky_clinch

Nicky will be demonstrating on the Fine Food Live stage at Speciality & Fine Food Fair



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