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Chantal

Ackee Cheesecake Filling

Creamy ackees and cashews combine to create a silky and luxurious vegan cheesecake filling
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Servings: 10 servings
Ingredients Method Notes

Ingredients
  

  • 1 Cup Cashews* (soaked overnight and drained, see notes)
  • 3/4 Cup Parboiled ackees
  • 1/2 Cup Agave/Cane Sugar/Maple Syrup**
  • 1/4 Cup Coconut Oil***
  • Juice of half a lemon approximately 2 tbsps
  • 1 tsp Vanilla optional

Method
 

  1. Place cashews in food processor and blend till very smooth wiping down the sides at intervals.
  2. Add the remaining ingredients and blend till completely smooth. This may take up to 5 minutes depending on the power of your processor's motor. Give a couple breaks in between to prevent it from overheating.
  3. Pour or scoop into prepared molds. Freeze until set. De-mold and keep in freezer until ready to serve.
  4. To serve either set in the fridge for 10 to 15 minutes before serving or at room temperature fo about 5 minutes. How long this takes will depend on your room temperature and how hard your freezer is able to set items.

Notes

* To make the cashews even easier to puree: pour off the water from the night before then pour over boiling water and let sit for 5 to 15 minutes. This will warm up the cashews and make blending them a breeze.
** I used 2 tbsps of agave and 6 tbsps of cane sugar (1/2 cup = 8 tbsps). You can use any one or combination that you like. Whereas I like having a liquid sweetener for chilled/frozen set desserts so they are silky, I don't usually likek agave on its own; I have a quite robust flavoured maple syrup and thought that it took away from the flavour of the ackee thus settling on the combination mentioned. If you have a mild maple syrup or like the maple flavour any way you may want to go with that.
*** I used refined coconut oil since I didn't want its flavour to take over. You can use unrefined if you prefer however, it will taste very coconutty (which isn't a bad thing depending on what you're going for)