This vegan cheesecake recipe incorporates the unique flavor of Kiwano (horned melon) to create a refreshing dessert. Here’s how to make it:
Ingredients
- For the crust:
- 1 cup almonds or walnuts
- 1 cup pitted dates
- 1/4 cup shredded coconut (optional)
- For the filling:
- 2 cups cashews (soaked for at least 4 hours)
- 1/2 cup Kiwano pulp (seeds removed)
- 1/4 cup maple syrup or agave nectar
- 1/4 cup coconut oil (melted)
- Juice of 1 lemon
- 1 teaspoon vanilla extract
Instructions
Prepare the crust:
- In a food processor, blend the almonds or walnuts until finely ground.
- Add the pitted dates and shredded coconut (if using) and process until the mixture sticks together.
- Press this mixture into the bottom of a springform pan to form an even layer. Set aside.
Make the filling:
- Drain and rinse the soaked cashews. Place them in a blender or food processor.
- Add the Kiwano pulp, maple syrup, melted coconut oil, lemon juice, and vanilla extract.
- Blend until smooth and creamy. You may need to scrape down the sides occasionally to ensure everything is well mixed.
Assemble the cheesecake:
- Pour the filling over the crust in the springform pan, smoothing it out evenly.
- Refrigerate for at least 4 hours or until set.
Serve:
- Once set, remove from the springform pan and slice to serve.
- Optionally, garnish with fresh fruit or a drizzle of additional Kiwano pulp.
Tips
- Ensure that your Kiwano is ripe for optimal flavor; it should have a bright orange skin and feel slightly soft to touch.
- You can adjust the sweetness by adding more or less maple syrup based on your preference.
Enjoy your delicious and unique vegan Kiwano cheesecake!