Vegan Passion Fruit Cheesecake

Vegan Passion Fruit Cheesecake

By: Georgia Harding

Summer is the perfect season for a gluten-free passion fruit cheesecake. This is a baked cheesecake, so it holds up well to warmer temperatures.

Ingredients

• 120g of almond powder
• 85g grated coconut
• 55g coconut oil
• 115g rice malt syrup, honey or maple syrup
• 2 tbsp psyllium husks
• 1 tbsp vanilla
• 300g raw cashew nuts
• 500g coconut yogurt
• 170g rice or maple malt syrup (maple will make it sweeter than rice malt)
• 1 lemon, squeezed and zested
• 3 tbsp psyllium husks
• 1 tbsp vanilla
• 1⁄2 tsp sea salt
• 1/3 cup passion fruit pulp (about 4 passion fruits)
• 2 tbsp rice or maple malt syrup
• 1 tbsp vanilla
• 1 tsp tapioca flour
• 1 tsp water

Preparation

Read moreMigraine: the mechanism finally deciphered

• Soak cashews for filling in water for 4 to 8 hours (to speed up the process, soak in boiling water for 2 hours).
• Preheat the oven to 170°C fan-assisted. Line a 22 cm diameter springform pan with baking paper.
• Make the base by blending all the base ingredients in a food processor until they come together to form a sticky dough. Press this into the tin, pushing the edges up to form a crust. Place in the freezer while the filling is prepared.
• Make the filling by mixing all the ingredients together to form a creamy mixture. Scrape down the sides if necessary.
• Add the filling to the base and bake for 40 minutes or until golden on top and firm in the middle. Leave to cool in the tin on a wire rack or ideally in the fridge overnight.
• To make the passion fruit syrup, place the passion fruit and rice malt in a small saucepan and bring to a boil for 4 to 5 minutes. Combine the tapioca and water in a small bowl and add to the syrup. Stir to thicken slightly. Let cool.
• To serve, pour the passion fruit syrup over it, slice and serve.

Georgia Harding is a naturopath with nearly 20 years of experience, a mother, and a passionate health educator. After many years of consulting in a busy office, lecturing on natural medicine, and sharing her knowledge on talkback radio, Georgia decided to reach out and share her passion for holistic health by developing her blog, Well Nourished.
On her website, she shares fad-free health tips and intolerance/allergy-friendly recipes to inspire people to live happy, healthy lives and create delicious food memories.

Georgia's eBook Rise and Shine: A Well Nourished Breakfast will inspire and guide you to prepare the most important meal of the day in just a few minutes. His latest e-book The Well Nourished Lunch Box contains over 50 complete nut-free and allergen-free sweet and savoury snacks, lunches and meals to inspire you to pack a nutritious lunch box that your kids will love to eat and you'll love to make.