I never used to be a fruity dessert person… but this is one of my favourite cheesecake recipes that I have ever made!
This vibrant dessert is like taking a bite into an island holiday, emphasising tropical summer vibes. I can see myself laying on the beach with a cool drink in one hand and a slice of this fresh passionfruit cheesecake in the other. Maybe I will have to keep this recipe in mind next time I go away on a holiday, like to Queensland!
Only recently I have become a fan of passionfruit, so I decided to make a frozen dessert that would glorify the sweet, yet tangy flavours of the passionfruit.
When I made this recipe, I decided to make a crunchie biscuit base to contrast against the smooth texture of the cheesecake. In addition to the vanilla layer, this helps balance out the tanginess of the passionfruit layer.
Ultimately, this dessert bursts with freshness and therefore, is not heavy on the palate or stomach – like a lot of my cheesecakes. So, if you find yourself going back for seconds, I would suggest mustering up some restraint in order to savour this delicious dessert.
Passionfruit Cheesecake
GF DF V P
Serve 6 - 8
INGREDIENTS
Base
· 1 cup almond meal
· 1/4 cup tapioca flour
· 1/4 cup coconut oil (melted)
· 1/4 cup coconut nectar
Vanilla Layer
· 1/2 cup cashews
· 1/2 cup coconut cream
· 1/4 cup coconut nectar
· 1 tsp vanilla essence
Passionfruit Layer
· 1/2 cup cashews
· 1/2 cup coconut cream
· 1/4 cup coconut nectar
· 1/4 cup passionfruit meat
· 1 tbsp lemon juice
· 1 tbsp lemon zest
METHOD
Pre-heat the oven to 180 degrees on fan bake.
To make the base, mix all of the ingredients together until smooth and sticky. Add even portions to the base of each cupcake mould and place them into the oven for 8-10 minutes. Take the baking tray out of the oven and put it aside for 5-10 minutes to allow the bases to cool down.
For the vanilla layer, soak the cashews in water for 3 hours. Use a food blender to blitz the cashews until smooth. Mix all of the ingredients in a food processor until completely combined. Pour the mixture up to halfway in the cupcake moulds. Put the moulds in the fridge for 2 hours until they have partially set.
Then, to make the passionfruit layer, soak the cashews in water for 3 hours. Use a food blender to blitz the cashews until smooth. Mix all of the ingredients in a food processor until completely combined. Pour the mixture into the cupcake moulds until it reaches the top. Put the moulds in the fridge for 3 hours until they have set.
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