Raw Lemon Myrtle & Passion Fruit Cheesecake https://thesourcebulkfoods.com.au/wp-content/uploads/2018/03/Passionfruit-Cheesecake.jpg Desserts, Snacks Crust: 1 cup cashews 1/2 cup almonds 1/2 cup organic coconut flakes 2 tbsp flax seeds 8 medjool dates – soaked for 10 minutes Pinch of himalayan salt   Cheese Filling Ingredients: 1 cup medjool dates – soaked for 10 minutes 1/2 cashews – soaked for an hour 2 passion fruit 2 lemons juiced Lemon Myrtle tea leaf 2 tbsp organic maple syrup 1 tsp vanilla essence 1 cup organic coconut cream 1 cup organic coconut oil 1/4 tsp of Himalayan salt   Topping Ingredients: 1 lemon 1 tbs organic coconut oil 1 tbsp organic maple syrup 1 tbsp organic coconut sugar     Raw | Gluten Friendly | Vegan To make the crust add the almonds and cashews into a food processor or high speed blender and blitz until a crumbled mixture. Add in the rest of the crust ingredients and blitz again until everything binds together. Firmly press the crumbly mixture into a cake flan, placing it into the fridge while you create the Cheesecake filling. Option to add a layer of fresh passion fruit to the base before the filling for an extra burst of flavor. Brew the lemon myrtle leaf with minimal water to create a strong elixir. Let cool. Pit dates and squeeze the lemons for fresh juice into blender or food processor. Add the other filling ingredients and the elixir then blend until smooth and creamy – it will be a few minutes before all the dates and nuts are thoroughly blended in. Pour the filling into the base and smooth out. Then return it to the fridge for a few hours to firmly set. Caramelize the lemons by adding the coconut oil, maple syrup and coconut sugar to a small pan and heating on a low heat until everything combines. Add in sliced lemon and let simmer for a few minutes until it caramelizes. Allow to cool before drizzling the caramelized zest and adding the slices decoratively on top of the Cheesecake. Remember creativity is not neat, so don’t be afraid to get a little messy. Store in the fridge. Cut to serve with a wet knife (portion size is always debatable).     Recipe and image by Greenhouse  PT45M
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Raw Lemon Myrtle & Passion Fruit Cheesecake

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Raw Lemon Myrtle & Passion Fruit Cheesecake

This raw vegan lemon myrtle + passion fruit cheese cake has a fruity twist and will leave you wanting more than just the one slice.

INGREDIENTS

Crust:

1 cup cashews

1/2 cup almonds

1/2 cup organic coconut flakes

2 tbsp flax seeds

8 medjool dates – soaked for 10 minutes

Pinch of himalayan salt

 

Cheese Filling Ingredients:

1 cup medjool dates – soaked for 10 minutes

1/2 cashews – soaked for an hour

2 passion fruit

2 lemons juiced

Lemon Myrtle tea leaf

2 tbsp organic maple syrup

1 tsp vanilla essence

1 cup organic coconut cream

1 cup organic coconut oil

1/4 tsp of Himalayan salt

 

Topping Ingredients:

1 lemon

1 tbs organic coconut oil

1 tbsp organic maple syrup

1 tbsp organic coconut sugar

 

 

Raw | Gluten Friendly | Vegan

TIME

45 Minutes

SERVES

1 cake

DIFFICULTY
METHOD

To make the crust add the almonds and cashews into a food processor or high speed blender and blitz until a crumbled mixture. Add in the rest of the crust ingredients and blitz again until everything binds together.

1

Firmly press the crumbly mixture into a cake flan, placing it into the fridge while you create the Cheesecake filling. Option to add a layer of fresh passion fruit to the base before the filling for an extra burst of flavor.

2

Brew the lemon myrtle leaf with minimal water to create a strong elixir. Let cool. Pit dates and squeeze the lemons for fresh juice into blender or food processor. Add the other filling ingredients and the elixir then blend until smooth and creamy – it will be a few minutes before all the dates and nuts are thoroughly blended in.

3

Pour the filling into the base and smooth out. Then return it to the fridge for a few hours to firmly set.

4

Caramelize the lemons by adding the coconut oil, maple syrup and coconut sugar to a small pan and heating on a low heat until everything combines.

5

Add in sliced lemon and let simmer for a few minutes until it caramelizes. Allow to cool before drizzling the caramelized zest and adding the slices decoratively on top of the Cheesecake. Remember creativity is not neat, so don’t be afraid to get a little messy.

6

Store in the fridge.

Cut to serve with a wet knife (portion size is always debatable).

 

 

Recipe and image by Greenhouse 

7

Dessert

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