This mouthwatering dessert recipe was provided by persimmon grower Kate Guthrey and Persimmons Australia. They’re in season now and packed with vitamin A and C, perfect for warding off colds during these cooler months.
Vegan Persimmon Cheesecake
- 450 grams raw cashews
- ½ cup water
- 1 cup very ripe persimmon flesh Original or Sweet
- ⅓ cup fresh lemon juice
- ⅔ cup coconut oil
- 310 grams gluten free gingernut biscuits
- 4 tbsp vegan butter melted
- 2 tbsp 30g coconut oil melted
- 1 very ripe and soft Original persimmon pureed
- 1-2 firm and crunchy Sweet persimmons sliced
- Add cashews to a medium bowl and cover with water by a few centimetres. Cover and allow to soak in the refrigerator overnight. Once soaked, remove cashews from the fridge then rinse and drain.
- Make the base.Grease and line the base and sides of a 23cm springform pan. Place the gingernut biscuits in the bowl of a food processor and process until finely crushed. Add the butter and coconut oil and process until well combined. Transfer mixture to the prepared pan and use a spoon to press the mixture firmly over the base. Place in the fridge to chill while you prepare the filling.
- Make the filling.Add all filling ingredients to a food processor or large blender. Blitz for 2-3 minutes or until smooth and creamy. Pour over the prepared gingernut base and smooth the top with a spatula. Cover and freeze for at least 4 hours to set.
- When you're ready to eat the cheesecake, take it out of the freezer and remove from the springform tin. Allow the cheesecake to thaw for 45 minutes to 1 hour before serving. Pour over the persimmon puree and garnish with slices of firm Sweet persimmon.