BAKED PASSIONFRUIT CHEESECAKE

MAKES 1 CHEESECAKE (~8 SLICES) | TAKES 1.5 HOURS

• MACROS

  Calories (Kcal): 490

  P: 15g

  C: 44g

  F: 30g

  *Macros based per slice

INGREDIENTS

• Base

  • 1 cup of oats, blended

  • 1 cup pitted dates, soaked in hot water for 10 minutes

  • 1 cup almond meal

  • 4 tbsp coconut oil, melted

  • Splash of oat/plant-milk or water to blend if needed

• Filling

  • 2 cups raw cashews, soaked

  • 1 cup silken tofu

  • 1/2 cup coconut sugar

  • 1/2 cup soy yogurt

  • 1/2 cup soy milk

  • 1 tbsp tapioca flour

  • 2 tsp vanilla extract

• Topping

  • Passionfruit pulp (you can use fresh, or frozen and defrosted)

METHOD

1. Preheat the oven to 180 degrees Celcius and line the bottom and sides of a spring-form or loose-bottom cake tin. A banana bread tin also works!

2. Place the dates in a bowl with boiling water and leave to soak for 5-10 minutes, and then drain.

3. Next, place the dates and the rest of the base ingredients in a high power food processor, and blend until well combined. It should stick together when pinched between two fingers. If the mixture is still a bit dry, add a dash of water or plant milk and mix until the ingredients come together. Firmly press the mixture into the bottom of the lined cake tin so it's about ⅓ inch thick.

4. To make the filling, add all the filling ingredients to a blender and blend until there are no lumps. Pour the cheesecake filling on top of the crust.

5. Tap the cheesecake firmly on the counter a few times to remove any air bubbles.

6. Bake the cheesecake for 45-50 minutes, just before the filling sets. The cheesecake is ready when the filling is no longer liquid and the filling still jiggles in the middle.

7. Remove the cheesecake from the oven. Let it cool to room temperature, then allow to chill in the fridge overnight or for ~6hrs.

8. Top with passionfruit pulp (fresh or defrosted frozen). Serve and enjoy on it’s own or with a side of coconut yogurt!