A delicious and healthy sweet treat
Servings: 12 slices
Total Time: 30 minutes
Ingredients:
Almond crust:
1 ¼ cup (160 g) almonds or other nuts or seeds
½ cup (50 g) rolled oats gluten-free if needed
¾ cup (120 g) soft dates pitted
Cheesecake filling:
14 oz (400 g) frozen raspberries or fresh 250 ml juice
14 oz (400 g) soy quark „Alpro Skyr or Greek Style“ or sub silken tofu
3.5 oz (100 g) coconut cream or vegan cream cheese
½ cup (100 g) raw cane sugar finely ground, or other sugar to taste
1.5 tsp vanilla extract 1-2 tbsp lemon juice optional
⅔ cup (160 ml) dairy-free whipping cream or more coconut cream
2 tsp 100% agar powder enough for 1 liter of liquid*
⅓ cup (80 ml) cold water
For garnish (optional):
raspberry sauce see coconut rice pudding recipe
fresh raspberries
pomegranate seeds
desiccated coconut
mint
Method:
Line the bottom of a 8-Inch (20-cm) springform pan with parchment paper. Set aside.
Place almonds and rolled oats in a food processor or blender and coarsely grind.
Add dates and the melted coconut oil and blend until a slightly sticky mixture has formed.
Transfer the mixture into the prepared springform pan and press firmly on the bottom using a spoon or your fingers. (If you like the bottom crispier, you can bake it at 356 °F (180 °C) for 10 minutes. Then allow to cool completely.)
Cheesecake filling:
Place the raspberries in a saucepan and heat until thawed and soft.
Transfer to a fine-meshed sieve with a bowl placed underneath and strain out the juice (you should get 1 cup (250 ml) of raspberry juice).
In a mixing bowl, beat the dairy-free cream with a hand mixer until stiff peaks form. Set aside.
Next, in a large mixing bowl, mix together the soy quark, coconut cream, sugar, vanilla extract, lemon juice, and raspberry juice with a hand mixer. Set aside.
In a small saucepan, stir agar powder into ⅓ cup water. Once the powder is completely dissolved, bring mixture to a boil, stirring constantly, and cook for about 1-2 minutes or according to package directions. Set aside.
Now work quickly so that the agar does not become lumpy: First mix the agar mixture into the raspberry cream, then quickly fold in the whipped cream.
Pour the cheesecake cream onto the almond crust and smooth it out evenly. Tap the pan a few times on your work surface to remove the air bubbles.
Put the cake in the refrigerator for at least 4 hours or better overnight, until completely set.
Garnish with fresh raspberries, pomegranate seeds, desiccated coconut and mint if desired and enjoy with raspberry sauce or as it is!
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