Vegan Persimmon Cheesecake
Gluten Free, Dairy Free, Vegan
4 cups (450g) raw cashews
1⁄2 cup water
1 cup very ripe persimmon flesh (Original or Sweet)
1⁄3 cup fresh lemon juice
2⁄3 cup (150g) coconut oil
2 packets (310g) Leda gluten free gingernut biscuits
4 tbsp (55g) vegan butter, melted
2 tbsp (30g) coconut oil, melted
1 very ripe and soft Original persimmon (or 2 ripe Sweet persimmons), pureed
1-2 firm and crunchy Sweet persimmons, sliced
Add cashews to a medium bowl and cover with water by a few centimetres. Cover and allow to soak in the refrigerator overnight. Once soaked, remove cashews from the fridge then rinse and drain.
Make the base – Grease and line the base and sides of a 23cm spring form pan. Place the gingernut biscuits in the bowl of a food processor and process until finely crushed. Add the butter and coconut oil and process until well combined.
Transfer mixture to the prepared pan and use a spoon to press the mixture firmly over the base. Place in the fridge to chill while you prepare the filling.
Make the filling – Add all filling ingredients to a food processor or large blender. Blitz for 2-3 minutes or until smooth and creamy. Pour over the prepared gingernut base and smooth the top with a spatula. Cover and freeze for at least 4 hours to set.
When you’re ready to eat the cheesecake, take it out of the freezer and remove from the spring form tin. Allow the cheesecake to thaw for 45 minutes to 1 hour before serving*.
Pour over the persimmon puree and garnish with slices of firm Sweet persimmon.
*Once thawed, the cheesecake should be stored in the refrigerator until serving.
Recipe from Kate Guthrey (persimmon grower)