Vegan Australian Lemon Myrtle Cheesecake with Passion Fruit Glaze

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups raw cashews, soaked overnight
• 1/2 cup coconut cream
• 1/2 cup lemon myrtle tea, brewed and cooled
• 1/3 cup maple syrup
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup coconut oil, melted
• 1/4 cup tapioca flour
• 2 tbsp arrowroot powder
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• A pinch of salt
• For the glaze:
• 1/2 cup passion fruit pulp
• 2 tbsp maple syrup
• 1 tbsp freshly squeezed lemon juice

Instructions

1. Drain and rinse soaked cashews.
2. In a high speed blender, combine cashews, coconut cream, brewed lemon myrtle tea, maple syrup, lemon juice, melted coconut oil, tapioca flour, arrowroot powder, lemon zest, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
3. Pour the mixture into a springform pan and freeze for at least 4 hours or until set.
4. For the glaze, in a small bowl, mix together passion fruit pulp, maple syrup, and lemon juice. e) Remove the cheesecake from the freezer, and using a sharp knife, gently loosen the edges. Allow it to sit at room temperature for about 10 minutes before slicing. f) Top each slice with the passion fruit glaze and garnish with fresh berries. Serve immediately.

Chef’s Insight

Lemon myrtle adds a unique twist to this classic dessert, elevating it to new heights of flavor and aroma.

Notes

Feel free to adjust the sweetness of the recipe by adding more or less maple syrup. - You can replace passion fruit glaze with any other fruit coulis or jam for a different flavor experience.