Passionfruit Cheesecake

22 Jun
Jessie takes credit for this - I'm just posting it for her x

Cheesecake is probably a vital piece of baking in an activist-vegan’s arsenal. I mean, it’s CAKE made out of CHEESE (well, not really, at all, but, you know..). No one would ever imagine they could go vegan and still have CHEESEcake, but now they can! Next time someone asks you that annoying question, “so what can you eat!?”, you can whip out a cheesecake and eat it in front of them.

INGREDIENTS

Base

1 C Ground Almonds (or almond flour)
1/2 C Soaked Sultanas
2 Tblsp Coconut Oil
2 tsp Vanilla Essence

Cheesecake

2 C Cashew Nuts, soaked overnight, drained
1/4 C Coconut Oil , melted
1/2 C Lemon Juice
1/4 C Maple Syrup
3 Tblsp Vanilla Essence
1 C Water

Topping

5 Passionfruit
1/3 C Maple Syrup

INSTRUCTIONS

Blend all base ingredients and press into tin.  Put in freezer. Blend all cheesecake ingredients, slowly adding in the water. Keep blending until smooth and creamy – this takes a wee while to become creamy. Bear with it, it will eventually. Drizzle atop of base and place in freezer. Mix passionfruit pulp with maple syrup, add more syrup if need be and blend well so that the passionfruit flavour distributes amongst the syrup. When the top has sufficiently solidified, drizzle the topping on top and freeze.

You may like to eat this straight out the freezer (like Jess), or leave it to sit for half an hour so it’s not freezing cold when you put it in your mouth (like me).

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One Response to “Passionfruit Cheesecake”

  1. The Vagabond Baker June 23, 2012 at 12:52 pm #

    interesting, might have to try this for my lovely vegan friends!

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