Passionfruit, White Chocolate and Cheese-Fake

By Sammy & Bella Jakubiak for Passionfruit Australia

Passionfruit, White Chocolate and Cheese-Fake

Passionfruit, White Chocolate and Cheese-Fake

Serves 4

Base:
¾ cup (110g) raw almonds
¼ cup (50g) pistachios
1 cup (90g) desiccated coconut
8 Medijool dates, (170g pitted)
1 vanilla bean, seeds only
3 tbsp of passionfruit seeds only
Pinch of salt
 
Cheesecake:
440g cashews, soaked over night
250g lemon and lime juice
250g honey, raw honey or agave
270g extra virgin coconut oil
2 vanilla beans, seeds only
½ tsp of salt
1 tbsp of lime zest
1 tbsp of lemon zest
1¾ cup passionfruit seedless pulp, (Approx. 6 passionfruit), reserve seeds for base
 
Garnish:
200g block of good quality white chocolate, shaved (optional for lactose free)
2 small passionfruit, halved and placed on top
1 tbsp of lime zest
1 tbsp of lemon zest

Soak cashews overnight in water, or pour boiling water over cashews and soak for 2 hours.

Remove passionfruit pulp and place in a bowl, microwave for 30 seconds on high, then strain through a fine sieve. Reserve the juice and seeds. Zest and juice the lemons and limes, set aside.

Line the base of a 26cm spring form cake tin with baking paper.

To make the base place, almonds, pistachios, desiccated coconut, dates, vanilla, passionfruit seeds, and salt in a food processor. Process until the mixture resembles a fine crumb and comes together when pressed.

Place crumb into the cake tin and press down evenly to form the base. Chill in freezer.

Melt the coconut oil in the microwave at 10 second bursts until it becomes a liquid.

To make cheesecake layer, place drained soaked cashews, lemon and lime juice, honey, vanilla, salt, melted coconut oil and zest into the food processor. Blend until very smooth and well combined.

Pour half the mixture into the cake tin and tap to level out the filling. Place in freezer to set for 1 hour.

In the meantime blend the other half of filling with passionfruit pulp until well combined. Then pour over chilled first layer, and set in freezer for at least 2 hours.

Prepare the garnish, using a vegetable peeler shave white chocolate into ribbons. Cut passionfruit into halves.

When cake is set remove from freezer, and with a wooden skewer release the edges of the cake before removing it. Scatter shaved white chocolate and zests around the center of the cake and top with halved passionfruit. Enjoy frozen or chilled.

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