Paloma Cashew Cheesecake With Grapefruit, Tequila - Cuisine Magazine - From New Zealand to the World

Ingredients

• COCONUT CRUST
• 1 cup raw cashews
• ½ cup pumpkin seeds
• 1 cup shredded coconut
• 3 tablespoons maple syrup
• 1 teaspoon rosemary leaves
• 2 tablespoons melted coconut oil
• ½ teaspoon salt
• SALTED PEPITA PRALINE
• 115g pumpkin seeds
• 200g caster sugar
• 60ml water
• sea salt to taste
• CASHEW CHEESECAKE FILLING
• 4 cups raw cashews, soaked overnight
• 60ml tequila blanco (we use Cantera Negra)
• 1 cup maple syrup
• 1 cup coconut cream
• ½ cup fresh lime juice
• ½ cup fresh grapefruit juice
• 1 cup melted coconut oil
• 1 tablespoon grapefruit zest
• 1 tablespoon lime zest
• 1½ teaspoons salt