Vegan Passionfruit Cheesecake 

Vegan Passionfruit Cheesecake

By: Georgia Harding

Summer is the perfect time for a gluten-free passionfruit cheesecake. This is a baked cheesecake so it holds up well in the warmer weather.

Ingredients

• 120g almond meal
• 85g desiccated 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 yoghurt
• 170g rice malt syrup or maple syrup (maple will make it sweeter than rice malt)
• 1 lemon, juiced & zested
• 3 tbsp psyllium husks
• 1 tbsp vanilla
• 1⁄2 tsp sea salt
• 1/3 cup passionfruit pulp (about 4 passionfruit)
• 2 tbsp rice malt syrup or maple syrup
• 1 tbsp vanilla
• 1 tsp tapioca flour
• 1 tsp water

Method

• Soak the cashews for the filling in water for 4-8 hours (to speed this up, soak in boiling water for 2 hours).
• Preheat the oven to 170°C fan forced. Line a 22cm springform pan with baking paper.
• Make the base by pulsing all base ingredients in a food processor until they come together to form a sticky dough. Press this into the baking tin, pushing up the sides to form a crust. Pop into the freezer while the filling is made.
• Make filling by blending all the ingredients together to form a creamy mixture. Scrape the sides as required.
• Add the filling to the base and bake for 40 mins or until golden brown on top and firm in the middle. Allow to cool in the pan on a wire rack or ideally in the fridge overnight.
• To make the passionfruit syrup, place the passionfruit and rice malt in a small saucepan and bring to a simmer for 4-5 mins. Mix the tapioca and water in a small bowl and add to the syrup. Stir to thicken slightly. Allow to cool.
• To serve, pour the passionfruit syrup over, slice and serve.

Georgia Harding is a naturopath with almost 20 years experience, a mother and a passionate health educator. After many years consulting in a busy practice, lecturing in 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 advice 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 minutes. Her latest ebook The Well Nourished Lunch Box contains over 50 nut-free, allergy-friendly wholefood sweet and savoury snacks, lunches and meals to inspire you to pack a nourishing lunch box that your kids will love to eat and you will love to make.