I’ve been admiring (& occasionally enjoying) the variety of raw cheesecakes that are slowly becoming more readily available at cafes and eateries, but had not bothered trying to make one even though I’ve been told many times that it’s ‘piece of cake’ (excuse the pun).
My love of avocado has extended beyond its nutritional value because I’m now aware of its other ‘superpowers’! My first experience came with a green smoothie recipe. My how stuff ‘thickens up’ when you add this little dude to the mix! I noticed raw mousse recipes relied heavily upon avocado as well. That got me thinking about the texture and consistency of cheesecake.
Now I’m certainly by no means a pioneer in the avocado cheesecake world, but I can say it’s hard to find many raw cheesecake recipes on the net that employ ‘avos’ as the primary ingredient, which would indicate there’s heaps of room for experimentation. The vast majority use blended cashews as the ‘cream cheese’ base. I thought avocado would work because it’s naturally bland on the palate, but the PERFECT creamy texture.
Passionfruit isn’t necessarily a real favourite of mine, but they have been in season and moreover, they have a strong flavour …and a ‘tanginess’… which is what you find in an ordinary cheesecake. So I grabbed me some of ’em and got crackin’.
All 3 attempts were well received by a variety of tasters, but the last version was the best and it’s simply because I upped the amount of passionfruit. The stronger the fruit flavour, the better. But if you are going to play around here, I’ll just remind you that the more fruit, the more ‘wet’ the mixture = the less well the final product will set or hold together. (Think of fruit with maximum flavour, minimal moisture…)
I used macadamia nuts for the base (borrowing from a recipe from Jo Whitton’s Quirky Cooking blog) because I always associate them with the tropics (and passionfruit’s definitely tropical) but almonds worked fine in my initial experiment so be creative if you like!
For the Base you will need: 130gm macadamias, 70gm desiccated/shredded coconut, 8 dates & a pinch of Himalayan salt
Simply blend everything thoroughly in a high powered blender (Thermomixers 20 seconds @ Speed 9) then press the mix over the base of a well-oiled (coconut oil is best) springform cake tin. Note: this will make a thin base – if you like thick cheesecake bases I recommend you double the ingredients. Set aside (or refrigerate in warmer climates).
For the Filling, you will need: 2 large (or 3 small) avocados, 4-5 passionfruit (depending upon how strong you’d like the flavour) 4 tablespoons maple syrup or coconut sugar, 4 tablespoons (approx 60 gm) coconut oil (melted), 2-3 teaspoons vanilla paste, optional 1 banana &/or ½-1 teaspoon grated ginger
Again, this is simply a blending exercise. (Even with a Thermomix I found myself stopping and starting, to check consistency & taste and scrape down the mixture) Start with the avocados, sugar/syrup, vanilla & if using, the banana/ginger. Blend well (Thermies approximately 20 seconds, Speed 5) Add the passionfruit pulp, blending until smooth (Thermies 20 seconds, Speed 5 & you may use Reverse speed so the passionfruit seeds aren’t pulverised initially). Finally add the coconut oil blending well again (Thermies 20 seconds, Speed 9 gradually)
Empty the filling over the base, smoothing off as evenly as possible, then allow to set in the refrigerator for at least 20 minutes (or the freezer if you can’t wait that long!) Then serve and enjoy 🙂