Orange and Passionfruit Cheesecake

Servings: Makes: 12 servings

Nutritional Information:

Per 100g

Calories 388 Fat 28g Saturates 13g Carbohydrates 28g Sugars 18g Protein 6.2g Salt 0.02g

 


Ingredients

Method

1

Put the cashew nuts in a large bowl and cover with boiling water. Soak for at least 30 minutes.

2

Line the base and sides of a 20 cm × 20 cm × 7 cm deep (8 in × 8 in × 3 in) square springform cake tin with baking paper.

3

Put all the base ingredients in a food processor and blend until the mixture forms a dough and starts to stick together. Using a wet spoon, press the base mixture onto the bottom of the prepared cake tin. Freeze while you prepare the filling.

4

Drain and rinse the soaked cashew nuts very well. Strain the passionfruit pulp to remove seeds.

5

Blend the rinsed cashew nuts, passionfruit pulp and remaining filling ingredients (except the garnishes) in your food processor or high-speed blender until very smooth.

6

Pour the filling over the base and smooth the top. Put in the freezer for 2 hours.

7

To serve, remove from the freezer and sit at room temperature for 30 minutes. Using a warm, sharp knife, cut the cheesecake into 12 bars. Garnish with the orange slices and drizzle over fresh passionfruit pulp.

8

Store the remaining cheesecake in an airtight container in the freezer for up to 1 month.


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