LIME AND PASSION FRUIT CHEEZECAKE

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LIME AND PASSION FRUIT CHEEZECAKE

I’ve always had a slight sense of concern when contemplating the concept of traditional cheesecake. I mean, who came up with idea to put cheese and sugar together? Having said that, it was the only dessert I would eat back in my vegetarian days. So now my sweet tooth has taken on a life of its own since eating a plant based diet, cheese-less cake is a fabulous concept.  I was inspired to create this recipe after seeing the oatly creme fraiche in the supermarket. I just immediately craved it. I usually opt for a citrus fruity flavour but you could make a chocolate version which would work well. The topping is softer than your average cheesecake so to keep presentation at its optimum, I like to serve in mini ramekins. This recipe makes 4.

INGREDIENTS:

  • 6 Digestive biscuits
  • 10 Lotus biscuits
  • 2 tbsp Agave syrup
  • 2 tbsp melted coconut oil
  • 1 pot of oatly creme fraiche
  • 1 lime
  • 1 passion fruit
  • 2 tbsp icing sugar

METHOD:

  1. Place the biscuits, syrup and coconut oil in a processor and blend until fine
  2. Press the mixture into the bottom of the ramekin dishes up to around 2 cm in height
  3. Mix the creme fraiche, lime juice, passion fruit and icing sugar together in a bowl and add to the ramekins on top of the biscuit mixture
  4. Grate a little lime rind on the top and refridgerate for at least an hour

 

 

By |2020-06-29T11:25:58+00:00June 29th, 2020|Desserts, Raw, Recipies, Sweet|0 Comments

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