Chocolate sapote, Vanilla bean & Raspberry layered cheesecake

PaleoTriLayerCake This tri-layer dairy free cheesecake reminds me of Neapolitan ice-cream… but with an unusual twist – the chocolate layer is made with Black Sapote  (Diospyros nigra, commonly referred to as Chocolate pudding fruit).

 

 

Black sapote is high in potassium and vitamin C. If you have never eaten a sapote you will be in for a treat. The fruit is green on the outside and when the fruit is soft to touch (and turns a dark green colour) it is ready to eat. When you slice it in half, the flesh will remind you of chocolate pudding… literally.

 

You can eat it raw by itself or it is delicious when converted into a mousse… or in this case a dairy free chocolate cheesecake.

 

sapotecheesecake TIP – For busy mums and dinner parties
If you are making this cake ahead of time, once it has set, you can leave it in the spring form tin, cover with plastic wrap and place in the freezer. Allow 1 hour for the cake to defrost before serving, once defrosted you can serve or place back in the fridge to serve later that day.

Chocolate sapote, Vanilla bean & Raspberry layered cheesecake
 
A tri-layered paleo cheesecake with an unusual twist, the chocolate layer is made using Black Sapote fruit.
Paleo Princess:
Cuisine: Modern Australian
Ingredients
  • BASE INGREDIENTS
  • ½ cup almond meal
  • 1½ cups shredded coconut
  • 7 medjool dates (pits removed)
  • ¼ cup coconut oil
  • 2 tablespoons raw cacao powder
  • 1 tablespoon honey (optional)
  • CHOCOLATE SAPOTE LAYER
  • 350g Black Sapote flesh (approx. the flesh of 2 medium Sapote)
  • 2 Tablespoons raw cacao powder
  • 1 cup coconut cream
  • ¼ cup coconut oil
  • ¼ cup of honey (you may need less see recipe)
  • 3 Tablespoons hot water
  • 1 Tablespoon gelatine
  • VANILLA BEAN LAYER INGREDIENTS
  • 225g raw cashews
  • 3 Tablespoons vanilla bean extract
  • 2 Tablespoons maple syrup (or honey)
  • ¼ cup melted coconut oil
  • 1¼ cups coconut cream
  • 4 Tablespoons hot water
  • 1½ Tablespoons gelatine powder
  • RASPBERRY LAYER
  • 300g frozen raspberries
  • 1 teaspoon ground cinnamon
  • 1½ tablespoons honey
  • 1 Tablespoon gelatine powder
  • 3 Tablespoons hot water
Instructions
  1. Place cashews in a bowl and cover with water. Allow the cashews to soak overnight.
  2. Continue with the next step the following day.
  3. Line the bottom a spring form tin with baking paper. (Best way to do this I find, is to place the bottom of the springform pan on baking paper, trace around it then cut it out).
  4. PREPARING THE BASE
  5. Place the dates, cacao powder, almond meal and coconut oil into a food processor and blitz until well combined (ie. until there are no lumpy bits of dates).
  6. Add the shredded coconut and blitz until combined (no need to blend for too long as you don’t want to form a paste – the shredded pieces of coconut make a great texture). Taste test a small amount of the base, if you think it needs to be a little sweeter, blend in the optional honey.
  7. Place the mixture into the bottom of the spring form tin and press the mixture out evenly and firmly over the base, making sure to push the mixture a little up the side of the tin also (make sure you pat the base down nice and firmly with your hands).
  8. Place the spring form tin in the fridge.
  9. PREPARING THE CHOCOLATE SAPOTE FILLING
  10. Place the black sapote flesh into a food processor (be sure that there are no sapote seeds hiding amongst the flesh)
  11. Add the cacao powder, coconut cream, coconut oil to the blender.
  12. Measure out ¼ cup of honey but only add half of it to the blender.
  13. Blitz the ingredients in the blender until a nice smooth consistency (this wont take long because sapote flesh very quickly blends)
  14. Taste test the mixture, if you think it needs to be sweeter blend through the remaining honey (I personally find that about ⅛ cup of honey is sweet enough).
  15. Place the boiling water in a mug and mix in the gelatine powder using a fork, making sure the gelatine has dissolved completely.
  16. With the blender on, slowly pour in the gelatine mixture until well combined and continuing blending for a further minute.
  17. Remove the springform tin from the fridge, and pour the chocolate sapote mixture over the base of the cheesecake.
  18. Return the spring form tin to the fridge,
  19. PREPARING THE VANILLA BEAN LAYER
  20. Drain water from the cashews (rinse the cashes in water if they are a little sticky)
  21. Place the cashews into a food processor (or thermomix) together with the maple syrup (or honey), vanilla, coconut oil and coconut cream and blend until very smooth (you may need to do this in batches depending on the size of your food processor). Be patient and keep in mind, the longer you blend for the smoother the mixture will be.
  22. Place hot water in a small mug, add gelatine and stir/whisk with a fork until gelatine has completely dissolved.
  23. Whilst blending the mixture, slowly pour in the gelatine. Continue to blend for a further minute.
  24. Remove the spring form tin from the fridge and pour the vanilla filling over the top of the chocolate sapote layer.
  25. Return the spring form tin to the fridge.
  26. PREPARING THE RASPBERRY LAYER
  27. Place the raspberries, honey and cinnamon in the blender and blend until smooth.
  28. Place the boiling water in a mug and add the gelatine, mixing with a fork until completely dissolved.
  29. Whilst blending the raspberry mixture, slowly pour in the gelatine mixture. Continue blending for one minute.
  30. Remove the spring form tin from the fridge and touch the top of the vanilla layer – has it started to set? If not, return it to the fridge for ten minutes.
  31. Once the vanilla layer has started to set, you can pour the raspberry layer on top. Allowing the cheesecake to set
  32. Allow the cheesecake to set in the fridge (approx 7 hours but preferably overnight).
  33. Remove the cheesecake slowly from the spring form tin prior to serving. Enjoy x M