Paleo Mango Passionfruit & Macadamia Cheesecake

cheesecakem Mangoes are back in season and I couldn’t think of a better way to celebrate other than to create a creamy Paleo Mango Passionfruit and Macadamia Cheesecake.

 

The smooth creamy mango cheesecake filling tastes perfect with the zingy passionfruit topping, the crunchy macadamias and the shredded coconut base.

And of course – the good news is that this cheesecake is dairy free and it contains no preservatives.

I took a photo of a slice of the cheesecake…. not only is it delicious.. but it actually looks amazing! Enjoy x M

cheesecakem2

 

Paleo Mango, Passionfruit & Macadamia Cheesecake
 
Creamy dairy free, gluten free Mango, Passionfruit and Macadamia Nut Cheesecake
Paleo Princess:
Ingredients
  • BASE INGREDIENTS
  • ½ cup almond meal
  • 1½ cups shredded coconut
  • 7 medjool dates (pits removed)
  • ¼ cup coconut oil
  • ½ teaspoon vanilla bean paste
  • FILLING INGREDIENTS
  • 2 cups raw cashews
  • 500g mango flesh (approx 3-4 mangoes)
  • ½ cup honey
  • 4 Tablespoons hot water
  • 1½ Tablespoons gelatine powder
  • 1 cup coconut cream
  • ¼ cup coconut oil
  • 1 cup roughly chopped macadamia nuts
  • TOPPING
  • 3 fresh passionfruit
  • 1 tablespoon honey (optional)
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. Place the dates, almond meal and coconut oil into a food processor and blitz until well combined (ie. until there are no lumpy bits of dates).
  5. 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).
  6. 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 down nice the base nice and firmly with your hands).
  7. Spread the macadamia nuts evenly over the base of the spring form tin.
  8. Place the spring form tin in the fridge.
  9. PREPARING THE FILLING
  10. Drain water from the cashews (rinse the cashes in water if they are a little sticky)
  11. Place the mangoes and the cashews into a food processor (or thermomix) together with the honey and blend until very smooth (you may need to do this in batches depending on the size of your food processor).
  12. Place hot water in a small mug, add gelatine and stir/whisk with a fork until gelatine has completely dissolved.
  13. Add the coconut cream and coconut oil to the cashew mixture and blend in the food processor until well combined and smooth, then whilst still blending, slowly pour in the gelatine. Continue to blend for a further minute.
  14. Remove the spring form tin from the fridge and pour the filling over the top of the base.
  15. Return the spring form tin to the fridge.
  16. Cut the passionfruit in half and remove the pulp, placing the pulp (and juice) into a mug or small bowl.
  17. If the pulp is not that sweet, add a tablespoon of honey and stir until well combined.
  18. [PASSIONFRUIT TOPPING Alternative 1 – if you want to use the pulp only and have a slighly runny topping as shown in the photo above].
  19. Firstly, do not remove the cheesecake from the spring form tin – it has not yet set.
  20. Spoon the pulp onto the top of the cheesecake (be careful not to spoon on too much juice as it wont set).
  21. [PASSIONFRUIT TOPPING Alternative 2 – if you prefer a jelly like topping as shown in the photo below (and want to use all of the passionfruit juice].
  22. Firstly, do not remove the cheesecake from the spring form tin as it has not yet set.
  23. Place the passionfruit pulp and juice into a measuring cup and top up with water (or remove some juice) to ensure that you have exactly ½ cup of passionfruit pulp & juice.
  24. Place ½ tablespoon of gelatine in a mug with 3 tablespoons of hot water and mix with a form until well combined (add an additional tablespoon of honey if it is not sweet to taste).
  25. Mix together the passionfruit juice with the gelatine mixture.
  26. Place the passionfruit topping in the fridge for exactly 5 minutes.
  27. Remove the topping from the fridge and pour it over the top of the cheesecake.
  28. Allowing the cheesecake to set
  29. Allow the cheesecake to set in the fridge (approx 7 hours)
  30. Remove the cheesecake slowly from the spring form tin prior to serving.
  31. TIP – For busy mums and dinner parties
  32. 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.