Whether you’re lactose-intolerant or simply want to cut back on dairy, you won’t miss milk with this delicious date swirl granadilla cheesecake

SERVES 8 // COOKING TIME 90 min

INGREDIENTS
For the filling
180 g Raw cashews
1 tin Full-fat coconut cream
100 g Tofu
1½ tbsp Cornflour
1 tsp Vanilla essence
½ cup Honey or golden syrup
1 cup Coconut oil, melted
1 Lemon, juice and zest
Salt pinch
For the crust
¾ cup Gluten-free rolled oats
¾ cup Peanuts
200 g Pitted dates
Salt pinch
4 tbsp Coconut oil, melted
1–2 tbsp Hot water
For granadilla topping
2 Gelatin sheets
200 ml Granadilla pulp
50 g Sugar

METHOD
1. Place the cashews in a bowl and cover with boiling water. Leave uncovered for 1 hour, then drain.
2. Preheat oven to 180°C and line a standard cake tin with parchment paper.
3. To make the crust, place oats, peanuts, pitted dates and salt in a blender and mix until it takes on a fine breadcrumb consistency. Add coconut oil and hot water until the mixture has a cookie-dough consistency.
4. Transfer the mixture to the lined cake tin. Spread it out evenly and press down firmly.
5. To make the filling, add the soaked cashews to a blender with the coconut cream, tofu, cornflour, vanilla, honey, coconut oil, lemon juice and zest, and salt, and blend until smooth and creamy.
6. Pour the filling over the crust and spread into an even layer.
7. Bake for 45 minutes until the edges look dry, but the centre is still a little jiggly. Allow the cake to cool in the oven.
8. Refrigerate for 4–5 hours.
For granadilla topping
1. Bloom the gelatin by placing the sheets in cold water for 3 minutes.
2. Place the granadilla pulp and sugar in a saucepan over low heat. Stir until the sugar dissolves, then add in the gelatin and cook for another 2 minutes until dissolved. Allow to cool before pouring evenly over the cheesecake.

Recipe & Styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

On the hunt for the ultimate vegan dessert? We have you covered with our Vegan pavlova with cardamom and pineapple.

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