Baked Passionfruit Cheesecake (Vegan)
Servings: 12
This gluten and dairy-free, vegan Baked Passionfruit Cheesecake is super simple to make and really delicious.
Ingredients
Base
- 120 g almond meal - (1 cup)
- 85 g desiccated coconut - (1 cup)
- 55 g coconut oil - (¼ cup)
- 115 g rice malt syrup, honey or maple syrup - (⅓ cup)
- 2 tbsp psyllium husks
- 1 tbsp vanilla
Filling
- 300 g raw cashew nuts - (2 cups)
- 500 g coconut yoghurt - (2 cups)
- 170 g rice malt syrup, honey or maple syrup - (½ cup) – maple will make it sweeter than using rice malt
- 1 lemon/s - juice and zest
- 3 tbsp psyllium husks
- 1 tbsp vanilla
- ½ tsp sea salt
Passionfruit Syrup
- ⅓ cup/s passionfruit pulp - about 4 passionfruit
- 2 tbsp rice malt syrup, honey or maple syrup
- 1 tbsp vanilla
- 1 tsp tapioca flour
- 1 tsp water
Instructions
- 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/338°F (fan-forced). Line a 22cm springform pan with baking paper.
- Make the base by pulsing all the 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 you make the filling.
- Make the filling by blending all the ingredients together to form a creamy mixture. Scrape the sides as required. If using a Thermomix, blend 1 minute, speed 8, MC on.
- Add the filling to the base and bake for 40 minutes or until golden brown on top and firm in the middle. Allow to cool in the pan on a wire rack or in the fridge overnight (ideally).
- To make the passionfruit syrup, place the passionfruit and rice malt in a small saucepan and bring to a simmer for 4-5 minutes. Mix the tapioca and water in a small bowl and add to the syrup. Stir to thicken slightly. Allow to cool.
Serve
- Pour over the passionfruit syrup, slice and serve.
Store
- Airtight in the fridge or freezer.