A Passion fruit cheesecake topped with delicious passion fruit curd.
Passionfruit curd Juice of 3 large limes
1/2 cup natural sweetener (I used Truvia)
1/2 cup water 2 tbsp cornflour, mixed with cold water to make a thick paste
3 egg yolks
1 tbsp butter
How to make it
Place the lime juice, water and sweetener in a small pan and bring to the boil. Turn down to simmer, then whisk in the cornflour paste, whisking continuously for a few minutes until thickened. Remove from the heat then whisk in the passionfruit (scooped out of the shells), egg yolks and butter. Set aside. Preheat the oven to 190 degrees C and grease and line a 20cm loose-bottomed cake tin. Put the dry ingredients in a bowl and stir well, then pour in the melted coconut oil, vanilla, egg and egg white, plus almond milk. Mix together until you have a dough-like texture, then press into the tin. Bake for 10 minutes until starting to go golden. Remove from oven, pour over the passionfruit curd, and bake for a further 10-15 minutes, until set. Leave to cool, then keep in the fridge to chill.
Thanks to www.spamellab.com for this recipe.
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