This recipe came about after my initial success with the Sweet Potato and Persimmon Cheesecake. I saw some beautiful white sweet potatoes at the local market and they gave me an idea for a new cheesecake flavour. I mixed them up with passionfruit, vanilla and lucuma and the result is a decadently creamy, earthy dessert that is unique, flavoursome and incredibly nourishing. Trust me, I know the ingredients may sound odd, but it just works.
PASSIONFRUIT & LUCUMA CHEESECAKE
- 1 cup desiccated coconut
- ⅓ cup activated buckwheat (or sunflower kernels)
- ⅓ cup pumpkin seeds
- 1 ½ cups of dates
- 1 cup steamed white sweet potato cooled. (This has a purple skin if you’re looking for them in the shops! Remove the skin!)
- 2 cups soaked cashews
- ⅓ cup passionfruit pulp
- ¾ cup coconut oil
- ¼ cup coconut nectar
- 2 tablespoons lime juice
- 1 teaspoon vanilla
- 1 tablespoon lucuma
- pinch of salt
- ¾ cup coconut milk
For the crust, place the ingredients in your food processor and blitz for a couple of seconds so they break down, then process until the mixture starts to come together. It should hold together when you press it in between your fingers.
Press the base into a 9-inch springform cake tin and then pop in the fridge while you make the filling.
For the filling, soak your cashews in water for at least 2 hours, then drain the cashews and rinse well.
Steam or boil the sweet potato until soft and allow to cool.
Place all ingredients in a high-speed blender and blend until the mixture is completely smooth with no grit at all. A high-speed blender works best for this.
When ready, remove the base from the fridge and pour the filling on top.
Place the cake in your freezer and allow to set for around 3-4 hours.