NOBAKE CHEESECAKE

INGREDIENTS and INSTRUCTIONS:

INGREDIENTS:

CRUST:
200 g PECAN walnuts
6 soft, pitted dates
20 g maple or agave syrup

CREAMCHEESE FILLING:
500 g cream cheese
400 g whipping cream
50 g LIGHT agave syrup
Vanilla extract (optional)

TOPPING:
6 passion fruit (must have a smooth, non-wrinkled surface)
2 tablespoons of apricot jam
1 g gelatine (optional)

INSTRUCTIONS:

Line the bottom of the cake mold with the baking paper. Line the sides with plastic foil.

CAKE BOTTOM:
Grind the American walnuts, dates and maple syrup with a chopper to form a sticky mixture, which is stuffed along the bottom and perimeter of the cake mold.
Transfer the mixture into the cake mold and press it to get a firm cake bottom.

CREAMCHEESE FILLING:
Place cream cheese, whipping cream, agave syrup and vanilla into a bowl. Using a hand mixer, beat the ingredients to get a thick cream.

TOPPING:
Cut the passion fruit in half and extract the content. Add apricot jam and cook over low heat until thickened.
Cool the topping and apply it to the surface of the cake.
The topping without added gelatin will partially slip over the cut pieces of the cake, which gives the cake a stronger taste and juiciness.

If you prefer nonslipping passion fruit topping, dissolve gelatin (previously soaked in cold water) in a still hot mixture of passion fruit and jam. Cool the mixture to room temperature and place it on the top of the cake.

Put the cake in the refrigerator for at least 3 hours.