Since the jackfruit has been the centre of our research lately and we have quite a lot of fresh pulp stored in the freezer for use, I decided Id experiment and make a raw jackfruit cheesecake for our special visitor.
I started by making a base of crushed nuts (mixed macadamia, almonds and cashews) about 2 cups and added blended dates. I used little Australian honey dates I found at the local health store, but medjool dates will be perfect too. I added a little melted coconut oil and mixed by hand to get the correct texture so when it is pressed in a cake tin, the base will hold its shape.
|Nut, coconut oil and date base pressed into spring sided cake tin.|
|Cashew, macadamia, lemon juice and jackfruit whip to make cheesecake filling|
I then left to freeze overnight until our special guest arrived. I left to thaw for about half an hour before serving. It was very well received and our guest was surprised it was made from the 'jackfruit of that old tree' as she had never liked the fruit on it.
I ended up having lots of extra ingredients left over to make tartlets too.