lemon & quince curd cheesecake bars

When you find yourself with a surplus of lemons and quinces . . . you make curd and then you make cheesecake! 


for the curd (makes 3 400ml jars)

5 quinces
zest of 5 lemons
juice of 4 lemons
1/2 cup maple syrup
1/2 cup of coconut sugar
1 cup soy milk
1 tsp corn starch
1/4 tsp turmeric (optional)

for the base

1 cup dates
1 cup raw almonds  
1/4 tsp salt
1/2 tsp cinnamon
pinch nutmeg

for the cheesecake

1.5 cups cashew nuts (soaked for 4-6hrs)
1/4 cup plant based milk
1/4 cup maple syrup
1 tsp vanilla extract
pinch salt
zest and juice of 1 lemon
1/3 cup coconut oil (melted)

Additional Equipment

high speed blender
food processor
medium sized loaf tin or a spring form pie tin lined with parchment paper


1. To make the curd peel and core the quinces, place in a pot of cold water and bring to the boil. Once the fruit is soft and fully cooked remove from the heat and all to cool. 
2. Add the remaining ingredients for the curd to the blender along with the quince and blend until fully smooth (about 5 mins.).
3. To make the cheesecake base blitz the dates in the processor until it forms a paste. Remove the dates and add the remaining ingredients for the base, blitz until the almonds are a crumb like texture. Add the dates back in and continue to process until well combined. Firmly press the mixture into the base of your tin and place in the fridge. 
4. To the blender add all the ingredients for the cheesecake filling except the coconut oil. Blend until completely smooth and stream the oil in through the top of the blender. Pour the filing over the base and place in the freezer to set for 2-4hrs.
5. Once the cheesecake has cover with the a layer of curd and slice before serving.