GREEK YOGHURT & PASSIONFRUIT CHEESECAKE
W/ A CASHEW-COCONUT CRUST

 

I created this lovely no-bake cheesecake back in 2013, with a very special person in mind - my 94-year-old Grandma. She's sweet and gentle, yet is a razor-witted, formidable force of a human. She's much like this cake, actually: velvety smooth and delicate, with a sharp underlying crunch and a fruity acidity that bites at one's tongue. Phew, she's quite a lady! While I did have to make sure all of the components of this cake were 'Grandma friendly' (false teeth you guys) - nothing too chewy, nothing too brittle, nothing too colourful and certainly nothing toffee'd - the flavours of this cake are wonderful.

Not only do my family love this cake, but my Grandma gave it a big fork's up! This recipe is quite simple to put together, which makes it a great starting point for cake-enthusiasts wanting to create something beautiful yet totally satisfying. Many of the ingredients can also be easily substituted, so feel free to put your own twist on one of my no-bake personal favourites.

 
 

INGREDIENTS:

 

Base

1 ½ cups roasted cashews
1 cup desiccated coconut
8-9 medjool dates, pitted
1 tsp cinnamon
¾ tsp sea salt

 

Filling

3 cups of full fat, natural Greek yoghurt
500g cream cheese, softened
2 teaspoons of vanilla bean paste
Pulp of three passionfruit
Juice of one lemon
1 ½ cups icing mixture or more, to taste (I used low GI cane icing mixture but any confectioner's sugar will do!)
4 teaspoons of powdered gelatin, dissolved in 1/3 cup hot water

 

To decorate

¼ cup icing mixture
2-3 punnets fresh raspberries

 
 

method:

Step 1. First, line the bottom of an 7-inch spring-form tin with baking paper and lightly grease the sides. In a food processor, combine all the ingredients for the base and whiz until bread crumb-sized and the mixture begins sticking together. Press into bottom of tin and place in fridge.

 
 

Step 2. Using an electric kitchen mixer, beat together yoghurt, cream cheese, vanilla, passionfruit, lemon juice, sugar and gelatin mixture until smooth and creamy. Pour this on top of your base and leave to set in fridge for at least four hours.

 
 

Step 3. Only when fully set, carefully release your heavenly cheesecake from tin (it should release easily but a warm knife will help if it's a little stuck). To finish, adorn with fresh, plump raspberries and a generous dusting of icing sugar. It's really as simple as that!

 
 

Yours in between mouthfuls of tangy cheesecake,

Kat Sabbath xo