Popular Mechanics (South Africa)
DATE SWIRL GRANADILLA ‘CHEESECAKE’
Prep time:
1 hour 25 mins Cooking time:
50 minutes Cooling and refrigeration:
5–6 hours
Serves:
8
What you’ll need: 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
cup coconut oil, melted 1 lemon, juice and zest
Pinch of salt
FOR THE CRUST
¾ cup oats
¾ cup peanuts
200 g pitted dates
Pinch of salt
4 tbsp coconut oil, melted 1–2 tbsp hot water
FOR THE GRANADILLA TOPPING
2 gelatin sheets
200 ml granadilla pulp
50 g sugar
TO SERVE
Handful fresh mixed berries
STEPS TO SUCCESS
1 Place the cashews in a bowl and cover with boiling water. Soak, uncovered, for 1 hour, then drain.
2 Preheat the oven to 180°C and line a cake tin with baking paper.
3 For the crust, place the oats, peanuts, dates and salt in a food processor and pulse until it forms a fine breadcrumb consistency.
4 Gradually add the coconut oil and hot water and blend until the mixture becomes the texture of cookie dough.
5 Press the mixture evenly into the bottom of the lined tin.
6 For the filling, place the soaked and drained cashews along with the remaining filling ingredients into a blender or food processor and blend until it’s smooth and creamy.
7 Pour the filling over the crust and spread to form an even layer.
8 Bake for 45 minutes until the edges look cooked, but the centre is still slightly wobbly. Allow the cake to cool in the oven, then refrigerate for 4–5 hours until cold.
9 For the granadilla topping, bloom the gelatin by placing the sheets in cold water for 3 minutes.
10 Place the granadilla pulp and sugar in a saucepan over low heat. Stir until the sugar dissolves, then add the gelatin and cook for another 2 minutes.
11 To serve, allow the topping to cool before pouring over the cheesecake. Top with fresh berries.