Orange & passionfruit cheesecake

Orange & passionfruit cheesecake

Dairy free, gluten free, vegan

By
From
The Healthy Convert
Serves
12
Photographer
Elisa Watson, Jeremy Butler

Ingredients

Quantity Ingredient

Base

Quantity Ingredient
200g pepitas
200g sunflower kernels
100g desiccated coconut
150g soft medjool dates, pitted
50g dried apricots, roughly chopped
1/4 teaspoon ground sea salt
2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 tablespoon finely grated lemon zest
30ml freshly squeezed lemon juice

Filling

Quantity Ingredient
150g raw cashew nuts
170g tinned passionfruit pulp
1 tablespoon orange zest
1 teaspoon orange extract, (optional)
25g goji berry powder
100ml freshly squeezed orange juice
130ml tinned coconut cream
50ml rice malt syrup
80g coconut oil
1 blood orange, thinly sliced, to garnish
1 fresh passionfruit, to garnish

Method

  1. Put the cashew nuts in a large bowl and cover with boiling water. Soak for at least 30 minutes.
  2. Line the base and sides of a 20 cm × 20 cm × 7 cm deep square springform cake tin with baking paper.
  3. Put all the base ingredients in a food processor and blend until the mixture forms a dough and starts to stick together. Using a wet spoon, press the base mixture onto the bottom of the prepared cake tin. Freeze while you prepare the filling.
  4. Drain and rinse the soaked cashew nuts very well. Strain the passionfruit pulp to remove seeds.
  5. Blend the rinsed cashew nuts, passionfruit pulp and remaining filling ingredients (except the garnishes) in your food processor or high-speed blender until very smooth.
  6. Pour the filling over the base and smooth the top. Put in the freezer for 2 hours.
  7. To serve, remove from the freezer and sit at room temperature for 30 minutes. Using a warm, sharp knife, cut the cheesecake into 12 bars. Garnish with the orange slices and drizzle over fresh passionfruit pulp.
  8. Store the remaining cheesecake in an airtight container in the freezer for up to 1 month.
Tags:
wholefood
allergy-friendly
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