Mango & passion fruit cheesecake by @natalieyonan 💛
Prepare by soaking 3 cups of cashews for 4 hours (420g). Time: 1 h + 4 h in the freezer. 12-14 servings, use a 20 cm spring form.
Crust 1 cup almonds 1/4 cup cashews 1/2 cup coconut flakes 1/2 teaspoon vanilla extract 8-12 dates pinch of salt pinch of raw cacao 1 tablespoon whole buckwheat
Cheesecake filling 3,5 cups soaked cashews 1/4 cup agave syrup 1 teaspoon vanilla extract 1/4 cup lemon juice 1/3 cup liquid coconut oil a few teaspoons of water if needed 1 tsp sunflower lecithin (optional - to add a little fluff)
Mango & passion fruit topping 225 g mango 2-3 passion fruits 1 teaspoon agave (optional) 1 tbsp coconut oil
The crust: Mix all ingredients in a food processor, start by mixing nuts and coconut flakes until it becomes a roughly chopped blend. Add all remaining ingredients (except buckwheat) and mix until it becomes a firm dough. Mix in buckwheat by hand form a crust in the bottom of a 20 cm spring form.
The cheesecake filling: Mix all ingredients in a blender (except coconut oil) until it is really smooth. Add the coconut oil in liquid form in the end and mix for a few more seconds. Pour the mixture on top of the spring form.
Place the cake in the freezer while you prepare the topping.
Mango & Passion fruit topping: Mix the defrosted or fresh mango pieces into a completely smooth "sauce". Add 1 tablespoon of liquid coconut oil. Add the passion fruit seeds (without blending!!) mix with a spoon and spread the topping evenly over the cheesecake layer.
Place the cake in the freezer for 4 hours.
Remove the cake from the freezer and let it sit at room temperature for 5 minutes, before loosening it from the edges of the spring form.
Let it sit in the refrigerator or at room temperature for a while. Serve and enjoy! #letscookvegan