I love reading cookbooks and magazines, it's my zen thing to do. I was going through some old magazines the other day and there was a photo of a low fat passionfruit cheesecake. It looked so good I though I just have to do a raw one of those for the girls for morning tea. Our passionfruit vine is full of fruit and I had a bowl full that needed to be used so ti was perfect. This is what I came up with and I must admit I'm not a lover of passionfruit (but I know the girls are). I will say though that the cheesecake and crust of this is amazing. The texture of the base and the cheesy meringue filling is amazing. I put the cheesecake filling in a piping bag and dolloped it on the cake which gave it a meringue look, that why I've given it the name I've chosen. There's meringue but it looks like there is.
Lemon Meringue Cheesecake with a Passionfruit topping
1 cup Kitz Buckies
1 cup Kitz Active Almonds
½ t vanilla powder or equivalent
3 tbs coconut oil
½ - ½ cup agave
In a dry blender ground buckies and almonds until fine, place into a bowl and add oil, vanilla and agave, stir until it hold together firmly when pressed together. Press into a cheesecake pan with a removable bottom, line the base with greaseproof baking paper so that you can slide it of the base without it sticking.
2 cups cashews – soaked 1hr
½ cup agave
½ sqeezed lemon
1 tbs Lemon zest
½ cup nutmilk (or water)
Blend all ingredients in a blender until smooth and creamy, don’t let it get to runny. Add ½ tsp guar gum while blending is running. Continue until thick. Place into a piping bag and dollop over base, if you don’t have a piping bag just spread it. Sprinkle fresh passionfruit over the top and refridgerate for 2hrs.
Serve and enjoy!! Anytime of the day.. J