Vegan Passionfruit Cheesecake
Vegan Passionfruit Cheesecake
Summer is the perfect time for a gluten-free passionfruit cheesecake. This is a baked cheesecake so it holds up well in the warmer weather.
Servings
8
Prep time
Cook time
Recipe
Ingredients
- 120g almond meal
- 85g desiccated coconut
- 55g coconut oil
- 115g rice malt syrup, honey or maple syrup
- 2 tbsp psyllium husks
- 1 tbsp vanilla
- 300g raw cashew nuts
- 500g coconut yoghurt
- 170g rice malt syrup or maple syrup (maple will make it sweeter than rice malt)
- 1 lemon, juiced & zested
- 3 tbsp psyllium husks
- 1 tbsp vanilla
- 1⁄2 tsp sea salt
- 1/3 cup passionfruit pulp (about 4 passionfruit)
- 2 tbsp rice malt syrup or maple syrup
- 1 tbsp vanilla
- 1 tsp tapioca flour
- 1 tsp water
Method
- Soak the cashews for the filling in water for 4-8 hours (to speed this up, soak in boiling water for 2 hours).
- Preheat the oven to 170°C fan forced. Line a 22cm springform pan with baking paper.
- Make the base by pulsing all base ingredients in a food processor until they come together to form a sticky dough. Press this into the baking tin, pushing up the sides to form a crust. Pop into the freezer while the filling is made.
- Make filling by blending all the ingredients together to form a creamy mixture. Scrape the sides as required.
- Add the filling to the base and bake for 40 mins or until golden brown on top and firm in the middle. Allow to cool in the pan on a wire rack or ideally in the fridge overnight.
- To make the passionfruit syrup, place the passionfruit and rice malt in a small saucepan and bring to a simmer for 4-5 mins. Mix the tapioca and water in a small bowl and add to the syrup. Stir to thicken slightly. Allow to cool.
- To serve, pour the passionfruit syrup over, slice and serve.
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