My Golden Gaytime cheesecake is, by far, my most requested cake in my cake business. I can’t complain much as it’s personally my favourite flavour and I love making (or taste testing) it.
I love the dessert’s lashings of caramel, chocolate, the ever so creamy filling and, most of all, the golden cookie crumbs on top. When I first started food blogging, one of my first missions was to recreate and veganise the Golden Gaytime ice cream block, which I did here.
However, a lot can happen over a year in the blogging world. My photography style changed, my recipes matured a little and I learnt it’s actually important to test a recipe a few times.
Mayver’s Food (an Australian nut butter company) kindly invited me to be their ‘Official Taste Tester’ this month (June). I quickly jumped to the opportunity as I love nut butters! And I thought it was a good chance for me to redesign my original Golden Gaytime recipe.
The trick is to add more healthy fats to the ice cream filling and ingredients that don’t turn icy when they freeze. Cue tahini and coconut butter. Another trick is to keep your serving sizes small or thin so you don’t end up with a piece of ice cream that’s wonderfully smooth and biteable on the outside but needs to be defrosted when you (quickly) eat your way to the middle.
Mayver’s Food kindly provided the nut butters used in this recipe. Note that this is not a sponsored post and all opinions expressed in this post are 100% my own.
- ¼ cup Mayver's Cacao super spread (or ⅓ cup nuts of your choice and 3 tbsp cacao)
- ⅓ cup buckwheat
- ⅓ cup dates, soaked in water overnight
- ¾ cup coconut cream
- ¾ cup cashews, soaked in water overnight
- ½ cup mashed banana
- ⅛ cup Mayver's Tahini
- ¼ cup dates, soaked in water overnight
- ⅛ cup Mayver's Almond Butter
- ⅛ cup Mayver's Tahini
- 3 tbsp mixture of almonds and buckwheat
- 1 tbsp maple syrup
- 1 tbsp coconut butter or oil
- Pinch of salt
- Cacao or cinnamon if desired
- ⅛ cup of store-bought chocolate or ¼ cup coconut oil + 1 tbs cacao + 1 tbs maple syrup
- The night before: In two separate bowls, soak all of the dates and cashews in enough water to cover.
- Line a baking tin or container with baking paper.
- For the base: Drain the dates. In a food processor, whizz all of the ingredients until they come together. Press mixture into the bottom of your tin or container.
- For the ice cream: Drain the cashews. In a high-powered blender, whizz all of the ice cream ingredients until creamy and smooth. Set aside.
- For the caramel sauce: Drain the dates. In a blender, pulse ingredients until thick and smooth.
- To assemble: Alternate dollops of the ice cream and caramel sauce mixture until they've been used up. Dip a knife in the ice cream and gently swirl.
- Put the ice cream in the freezer to set for at least 2 hours.
- Meanwhile, for the cookie crumbs: Preheat your oven to 160C. In a food processor, pulse all of the ingredients until crumbly. Spread on a baking tray and bake in oven for 10 minutes or until slightly golden. Set aside.
- For the chocolate drizzle: If you are making your own chocolate, mix all the ingredients until combined. Alternatively, melt your store-bought chocolate over a double boiler.
- Remove the ice cream from the freezer. Use a hot knife to cut the ice cream into bites or slices. Decorate each piece with chocolate and cookie crumbs.
- Enjoy immediately or return to the freezer to enjoy later!