Sapodilla Cheesecake Recipe Vegan

Here’s a more detailed step-by-step guide to making a delicious vegan sapodilla cheesecake. This version provides clearer instructions and tips to ensure your cheesecake turns out perfectly.

Step-by-Step Guide to Vegan Sapodilla Cheesecake

Ingredients

For the Crust

• 1 cup walnuts (or almonds)
• 1 cup Medjool dates, pitted
• 1/4 cup cocoa powder (optional for a chocolate flavor)
• Pinch of salt

For the Filling

• 2 cups raw cashews, soaked overnight and drained
• 1 cup ripe sapodilla, peeled and diced (about 2 medium fruits)
• 3/4 cup coconut cream (scooped from the top of a can of chilled coconut milk)
• 1/4 cup maple syrup or agave nectar
• 1 teaspoon vanilla extract
• Juice of 1 lemon
• Pinch of salt

Equipment Needed

• Food processor or high-speed blender
• Springform pan (8 or 9 inches)
• Mixing bowls
• Spatula

Instructions

Step 1: Prepare the Crust

Soak Dates (if needed):

• If your Medjool dates are hard, soak them in warm water for about 10 minutes to soften them. Drain before using.

Process the Crust Ingredients:

• In a food processor, combine the walnuts, pitted dates, cocoa powder (if using), and a pinch of salt.
• Pulse until the mixture resembles a sticky dough. It should hold together when pressed between your fingers.

Form the Crust:

• Press the mixture firmly into the bottom of a springform pan, ensuring it is evenly distributed. Use the back of a measuring cup or your fingers to compact it well.
• Place the crust in the freezer while you prepare the filling.

Step 2: Make the Filling

Prepare Cashews:

• Ensure your cashews have soaked overnight in water. Drain and rinse them before use.

Blend the Filling:

• In a high-speed blender or food processor, combine the soaked cashews, diced sapodilla, coconut cream, maple syrup, vanilla extract, lemon juice, and a pinch of salt.
• Blend on high until completely smooth and creamy. This may take a few minutes; scrape down the sides as needed to ensure everything is well mixed.

Taste and Adjust:

• Taste the filling and adjust sweetness if necessary by adding more maple syrup or lemon juice for acidity.

Step 3: Assemble the Cheesecake

Pour Filling Over Crust:

• Once the filling is smooth, pour it over the prepared crust in the springform pan.
• Use a spatula to spread it evenly across the surface.

Smooth Out Top:

• Gently tap the pan on the counter to remove any air bubbles and ensure an even surface.

Step 4: Chill

Freeze:

• Cover the cheesecake with plastic wrap or a lid and place it in the freezer.
• Allow it to freeze for at least 4 hours or until firm. For best results, freeze overnight.

Step 5: Serve

Thaw Before Serving:

• Once firm, remove the cheesecake from the freezer and let it sit at room temperature for about 10-15 minutes before slicing. This will make it easier to cut.

Remove from Pan:

• Carefully run a knife around the edges of the springform pan before releasing it to prevent sticking.

Garnish (Optional):

• Serve plain or garnish with fresh fruit slices, shredded coconut, or a drizzle of maple syrup for added flavor.

Storage Tips

• Store any leftovers in an airtight container in the freezer for up to two weeks.
• Thaw individual slices as needed at room temperature or in the refrigerator.

Enjoy your creamy and delightful vegan sapodilla cheesecake! This dessert is not only delicious but also showcases the unique flavor of sapodilla beautifully.