Every Friday I post a sweet or savoury, healthy recipe to welcome in the weekend.
As an American, I adore cheesecake but very rarely have it - if you know what goes into making one, you'll understand! It's not just the sweetness of the dessert that's addictive but also the textures. Try this one out for size...it may become your next favorite dessert.
Before anything, soak your cashews overnight in cold water. You can also use boiling water and do the same job in 15 - 30 minutes but if you're texture-obsessed (as I am) you may notice less smoothness in the final product.
Next, grease a muffin tin or cake tin with coconut oil. Follow this up by cutting a bit of parchment paper for the bottom (this will help when it's time to remove your cheesecake from tin.) Set aside.
Combine all the ingredients listed under crust into a food processor. Pay attention to the texture of the dough that forms - you don't want to over-process this; it should still be slightly flaky. Add more dates, coconut milk or dry ingredients as needed to get desired result.
When the crust is ready, remove from processor and gently spread evenly throughout your prepped tin. Set aside.
Now, we move on to the "cheese" part of the cheesecake. Combine all filling ingredients in a food processor until smooth. You may need to add more honey or coconut oil to get a smoother consistency.
Once mixed to desired consistency, spread filling over the prepared crust and pop into the freezer for a few hours (longer is better.)
Finally, remove cheesecake from freezer, let sit for 20 - 25 minutes at room temp and then top with fresh passionfruit pulp before serving.
This is definitely one that's well worth the effort and sure to impress!