Passionfruit Cheesecake with Pretzel Shortbread Crust

by Kristina Sloggett

in baking, BIRTHDAY, Dessert, Gluten Free, recipes, Vegan

Passionfruit Cheesecake with Shortbread Pretzel Crust

I woke up this morning and made a cheesecake. Then I had a piece for breakfast.

I haven’t made a cheesecake in a while. This one is a birthday cake.

Happy Birthday, Dad.

Since Dad grew up in Hawaii and loved all things tropical, I made this for him. Today I will take a break in the early afternoon, relax on the couch with Rosemary and a slice of this cake, and watch Days of Our Lives. I wish Dad could join me Рhe is the one that got me hooked on the show.

I love passionfruit. I found a passionfruit puree at my favorite Asian market. If you cannot find it, I have also made this recipe with a guava jelly, which was fantastic. Any jam or jelly will work here.

For the topping, I heated some of the passionfruit puree with fresh blueberries – the blueberries popped and made a lovely sauce.

Passionfruit Cheesecake with Pretzel Shortbread

passionfruit cheesecake with pretzel shortbread crust

YIELD: one 6 inch cheesecake

dairy, egg, and gluten free, vegan

INGREDIENTS:

pretzel shortbread crust:

6-8 large shortbread cookies (or your favorite brand)
1 1/2 cups salted pretzels
3 tablespoons dairy free butter

filling:

1 cup raw cashews, soaked 1 hour
1/3 cup passionfruit puree

2 tablespoons maple syrup
juice of 1 lemon (~3 tablespoons)
2 packages cream cheese (8 oz Tofutti)

INSTRUCTIONS:

Preheat oven to 350 degrees.

pretzel shortbread crust:

In blender or food processor, pulse cookies and pretzels at high speed to a fine crumb. In small saucepan, melt butter. Add cookie-pretzel crumb to butter, combine. Press into a small (6 inch) springform pan lined with parchment. Set aside.

filling:

Rinse blender / food processor container. Drain soaked cashews, add to blender. Blend on high until crumbly, add passionfruit puree, maple syrup, and lemon juice. Continue to blend until smooth. Add cream cheese, blend until combined.

Pour over crust in springform pan. Pick up pan and gently hit it against counter to settle filling. Bake at 350 degrees for 45-50 minutes.

Top with passionfruit-blueberry compote.

Passionfruit Cheesecake with Pretzel Shortbread Crust

I love you Dad, and miss you every day. Show Basil around, okay?

 

 

{ 3 comments… read them below or add one }

1 Heather (Where's the Beach) August 13, 2014 at 9:41 am

This looks insanely amazing. Happy birthday to your dad. And let’s hope he and Basil are indeed together! What a wonderful wonderful image.

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2 Shirley @ gfe & All Gluten-Free Desserts August 13, 2014 at 8:37 pm

That looks so divine, Kristina! Awww, that last line got me … I’m sure they are together and that’s wonderful.

xoxox,
Shirley

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3 Nancy Rose Eisman August 13, 2014 at 9:31 pm

What a fabulous recipe to honor your dad and to be kind to yourself. So sorry about sweet Basil. Yes, definitely be kind to yourself.

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