Passionfruit Cheesecake

This creamy, delicious cheesecake has a fresh, light flavor. You can make it in cheesecake form or omit the base and make it like mousse. 

PASSION FRUIT CHEESECAKE

Serves 8

Base:

1 ½ cups raw macadamias or cashews

1 cup medjool dates, pitted

pinch of fleur de sel

2 teaspoons lime zest

1 shallow tablespoon coconut oil

pinch of vanilla powder

pinch of cardamom

 

Grease a removable base pie pan with coconut oil. Set aside.

Put all the ingredients in a food processor and whip until you get a mixture that is well chopped and sticks together.

Turn the mixture into the prepared pan and press down with your fingers to level it. Store in the refrigerator until needed.

 

Filling:

2 cups cashews, soaked

6 passion fruits

½ cup coconut cream

½ cup acer syrup

3 tablespoons lime or lemon juice

1 teaspoon of cardamom 

1 teaspoon vanilla powder orvanilla essence

pinch of fleur de sel

½ cup melted cocoa butter or coconut oil

 

To make the filling, put the passion fruit pulp in a blender and beat for a second, just to separate the seeds from the pulp.Pass through a strainer into a bowl.

Put the pulp back in the blender without the seeds.Add the cashews, coconut cream, acer syrup, vanilla, salt and melted cocoa butter.Beat until you get a creamy mixture without lumps. If needed add more coconut cream to help beat if you think it is too thick.

Pour into the prepared pan. Flatten with the back of a spoon.
Store in the refrigerator for 1 hour or until firm. Or in the freezer.

To serve, cut 2 passion fruits in half and place the pulp on top of the pie.