Tropical Passion Cheesecake

Smooth, creamy, and wonderfully indulgent, this no-bake cheesecake has a delicious tropical twist. Bursting with pineapple and mango flavours, it sits on a fruity nut and coconut base that perfectly complements the rich, velvety filling. Finished with a bright passionfruit topping, this cheesecake needs to chill overnight, allowing it to set beautifully and develop its full flavour.

EQUIPMENT: food processor, high powered blender, small saucepan, Springform cake pan (24-26 cm or 9-10 inches approximately may use a smaller size), baking paper, serving plate

**** PRE-SOAK RAW CASHEW NUTS BEFORE MAKING THIS RECIPE. AMOUNT IS IN THE FILLING SECTION. THE NUTS NEED TO BE SOAKED FOR AT LEAST 4-6 HOURS OR OVERNIGHT.

**** I USUALLY SOAK A FEW CUPS AT A TIME AND STORE THEM IN THE FREEZER.

FRUITY NUT BASE

1/2 cup brazil nuts

1/4 cup macadamia nuts

1/3 cup plus 1 tbsp desiccated coconut

1/4 cup dried cranberries

2 large medjool dates (de-seed and break up into small pieces)

2 tbsp (refined) coconut oil

1 tbsp filtered water

1 pinch of salt

METHOD

*Prepare springform pan by covering the bottom plate with baking paper.

*Lightly brush the covered plate and sides of cake pan with coconut oil, set aside.

*Place nuts in a food processor and pulse to form a coarse crumb.

*Empty processed nuts into a mixing bowl

*Add coconut, cranberries and dates to the food processor. Pulse to form a fine crumb

then add to the nuts.

*Measure out coconut oil and filtered water, add to the nut mixture. Stir to combine.

*Add the base mixture to the prepared cake pan, press evenly using a spatula or back of a spoon to smooth down the crust. Set aside in the fridge while making the filling.

TROPICAL FILLING

3 cups raw cashews (soak them)

1 cup of plant based cream

1 cup fresh mango, (may use frozen thawed)

1 cup fresh pineapple, (may use frozen thawed)

3/4 cup freshly squeezed lemon juice

1/2 cup of pineapple juice

3/4 cup sweetening of choice (agave, rice syrup, maple syrup)

3/4 cup plant based cream cheese

2 tbsp lecithin (optional gives extra creaminess)

3/4 cup refined coconut oil ** See Note

2 good pinches of pink Himalayan salt

METHOD

*Place all the ingredients except the coconut oil into a high powered blender. Blend on high 1 minute. Scrap down the side and re- blend . Do this a couple of times until the mixture is creamy, silky and smooth.

*Now add the coconut oil, blend on high again until throughly combined. Taste test for flavour. If you think it needs more salt or lemon juice or sweetening now is the time to add it. Keep in mind when it sets the flavour will intensify and become more concentrated.

*Pour the filling into prepared crust. Gently tap side of cake tin to release any air bubbles.

*Place cheesecake in the fridge for at least 6-8 hours until set.

*For a quicker time 2-3 hours in the freezer.

*Unmould the cheesecake while still frozen set in the fridge until ready to slice.

NOTE: Refined coconut oil is a neutral tasting oil and preferred for this recipe as virgin coconut oil can over power other flavours.

PASSIONFRUIT GLAZE

1 cup passionfruit pulp (fresh or tinned)

2-3 tbsp agave or maple syrup (adjust to taste)

1-2 teasp lemon or lime juice (optional for extra tang)

2 teasp cornflour (cornstarch) or thickener of choice

1 tbsp water

METHOD

*Place the passionfruit pulp and maple syrup in a small saucepan over low heat.

*Stir gently until warmed through (do not boil yet).

*In a small bowl, mix the cornflour with the water to form a smooth slurry.

*Add the slurry to the saucepan and stir continuously.

*Simmer gently for 1–2 minutes until the glaze thickens and becomes glossy.

*Remove from heat and allow to cool slightly—it will thicken more as it cools.

*Pour the glaze over the set cheesecake and gently spread to the edges.

*Chill for at least 60 minutes before slicing for the best finish.

SERVE THE CHEESECAKE

*The cheesecake is best served straight from the refrigerator as it will be easier to cut.

When it is time to cut have a long bladed chef knife on hand. Run the blade of the knife through hot water and wipe with a clean towel. Make your cuts cleaning the knife after each cut.

*The cheesecake can be rich cut into small slices.

*It will keep up to 5 days in the fridge and 3 months in the freezer.

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