Tropical Raw Cheesecake

Sweet treats

Every September without fail Auntie Shiru would go on her annual trip back home to Kenya. As a young foodie in the making I would always anticipate her returning with a suitcase bursting with tantalising African goodies – mangoes , sugar cane, ‘pink’ porridge, and my all time favourite, juicy pineapples.

There was always something unique about the pineapples from home. Maybe it had a little to do with the fact Auntie had lugged them all the way from Nairobi to London. But, I felt it was probably more their golden hued skin and sweet pleasant aroma that drew me in . Hmm, I was never one to ignore their cries, because once they were gone, they were gone. Then it would be back to eating (the not so pleasant) Del Monte tinned variety – think pineapple covered in treacle.

Whilst on my weekly food shop in Tesco, my eyes locked on a perfectly ripe pineapple. Although it’s crown of emerald green leaves had now become slightly brown, it was the perfect desert material. Luckily it’s loss of aesthetic meant it had been reduced from £1 to £0.25. Ha! My bargain of the week! I have a wonderfully delectable pineapple that I will need to devour within a day or two. A job well done.

I must admit it was quite a challenging task, pushing a trolley full of shopping whilst answering Lulu’s endless ” … but why mummy? ” questions, and thinking about how best to enjoy my delicious pineapple. It’s funny how creative cooking takes place.. I dug deep and called on those childhood memories of Aunty’s overflowing suitcase. The delicious taste of Kenyan pineapple and Mr Delmonte’s treacle covered counterparts … I came up with this! Enjoy.

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Tropical Raw Cheesecake

Prep time: 20 mins. Cook time: 4 hrs to set  Serves: 8-16

Ingredients

Base:
  • 1/2 cup dried dates, deseeded
  • 1 cup raw almonds
  • 1 tbsp maple syrup or agave syrup
  • small pinch of salt
Filling
  • 1 cup raw cashews
  • 1 cup pineapples ( de-cored)
  • 1 mango
  • 2 passion fruits
  • 1 1/2 tbsp lemon juice
  • 1/2 cup raspberries
  • 1 tbsp coconut oil
  • 3 tbsp maple syrup
  • 1/2 tsp vanilla extract

Instructions

Base
  1. Add almonds to blender and blend up to 5 seconds until crushed. Remove and place aside.
  2. Add dates to blender. Blend for 20 seconds.
  3. Add crushed almonds, maple syrup and salt. Mix with a spoon to combine ingredients.
  4. Blend mixture for 10 seconds and test. The mixture should hold together in order to create a crust.
  5. Empty mixture into a 7 inch springform cake tin. Press into place using a spatula.
Filling
  1. Add cashews to blender and blend for 5 seconds, or until ground.
  2. Add pineapple, mango, maple syrup, passion fruit, lemon, coconut oil, vanilla extract and blend until thick and creamy.
  3. Pour 3/4 of mixture over cheesecake base. Spread evenly.
  4. Add raspberries to blender. Blend and pour for a second second layer.
  5. Place in freezer until set (3-4 hrs).
  6. Remove and allow to rest for 20 mins. Slice and enjoy.