Yoghurt, Blueberry & Passionfruit Cheesecake
Serves 12 | Prep time 45 minutes | Cook time 1.5 hrs
- 2 cups slivered almonds
- 1 cup pitted dates, pre-soaked in boiling water for 15 minutes
- ½ cup shredded coconut
- 1 lemon
- 2 cups Greek style yoghurt (Tamar Valley light Greek style yoghurt)
- ½ cup honey
- 2 eggs
- 1 teaspoons vanilla extract
- Pinch of salt
- 200g blueberries
- 3 tablespoons icing sugar
- Juice of ½ lemon
- 3 tablespoons passionfruit pulp (fresh or canned)
1. Preheat oven to 190 degrees Celsius. Line a cake tray with baking paper.
2. In a food processor, blitz almonds, dates, coconut and the zest and juice of half a lemon. Reserve the other ½ lemon for the blueberry sauce.
3. Press the mixture into the bottom of the tray, ensuring it is even all over. Bake for 20 minutes or until golden brown.
4. Meanwhile, heat a saucepan over low-medium heat and add blueberries, icing sugar and the juice of the other ½ lemon. Cook for 15 minutes, or until the berries have broken down and the juice has thickened.
5. Using an electric mixer, combine yoghurt and honey. Then add eggs, vanilla extract and salt and mix to combine.
6. Once the base is ready, pour the yoghurt mixture over the top. Add spoonfuls of the blueberry mixture and passionfruit pulp randomly over the yoghurt, but reserve most of the blueberry mixture for topping the cake once it is cooked. Use a skewer to create a swirl pattern in the yoghurt layer.
7. Return the cake to the oven and cook for a further 60 minutes.
8. Meanwhile, continue to cook the blueberry mixture for 30 minutes, or until it becomes thick. Set aside to serve with the cake.
9. After cooking the cake for 60 minutes, turn the oven off and open the oven door slightly, allowing the cake to cool in the oven for 20 minutes. Then remove the cake from the oven, allow it to cool to room temperature and then place it in the fridge.
10. Serve chilled with the remaining blueberry sauce and passionfruit pulp.
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