Strawberry Vegan Cheesecake

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Okay, so it’s time for a second cheesecake – by popular demand. This cheesecake is pretty much perfect I would say, in both texture and flavour. It is firm at fridge temperature (you don’t need to freeze it) and slices really nicely. The fresh strawberry flavour is great, and it has enough sweetness to counteract the tartness of the berries without being too sweet. The base is also delicious, I sometimes just make it into bliss balls (but omit the salt). And, this recipe is easy enough for kids to make 🙂

Equipment: I use a food processor for the base, and a blender for the filling.

Remember to soak your cashews at least 2 hours before you want to make this.

  • Servings: 1 x 20cm round cake, 12 pieces
  • Difficulty: easy
  • Print

Tbsp = Tablespoon 15ml,  tsp = teaspoon 5ml,  cup = 250ml

Base Ingredients

Filling Ingredients

  • 2 cups or 250g organic whole cashews – soaked (2-4 hrs in warm water) and drained
  • ÂĽ cup or 60g organic lemon juice, freshly squeezed (approx.1½ large lemons)
  • 1ÂĽ cups or 310g coconut cream
  • ½ cup or 170g organic agave syrup
  • ÂĽ tsp vanilla powder
  • 1½ cups or 200g defrosted frozen strawberries (or fresh)
  • 1/3 cup +1 Tbsp or 75g cocoa butter, melted*
  • 1/3 cup or 68g virgin organic coconut oil, melted*

+  ½ cup frozen whole raspberries (keep them very frozen)

Topping Ingredients

Method

*Melt oils by placing in a small metal bowl, which is sitting in a larger bowl of boiling/hot water.

  1. Base – line 20cm spring form round tin with baking paper. (If you don’t have a spring-form tin place 2 layers of plastic wrap in a regular tin, up the sides, and hanging over so you have handles to remove the cake with).
    Place all the base ingredients in your food processor. Process until the nuts are in very small pieces – test a handful by squeezing it in your palm, it should make a ball. If not, process longer. This can take a while. Once the mixture is ready, spread it evenly over the base of your tin, then press in. Don’t go up sides. Refrigerate (or freeze) while making filling.
  2. Filling
    1. Use a blender (works better than a food processor). Place in the blender jug: drained cashews, lemon juice, coconut cream, agave, vanilla and defrosted strawberries. Start blending. Blend until it is smooth. Then pour in the melted oils and blend immediately (so the oils have no chance to harden). Continue blending until all the filling is completely smooth – this may take several minutes. Taste a few times until there are no gritty bits.
    2. Pour 1/3 over your base, then sprinkle over half the whole frozen raspberries. Pour another 1/3, sprinkle the rest of the raspberries. Now cover with remaining filling and tap tin on bench a few times to settle the top.
  3. Topping
    1. Squash the defrosted topping strawberries with a fork, until they are mashed. Mash in the teaspoon of syrup. Now place this on the top in a swirl.
    2. Using the tip of a sharp knife make a swirling movement to partially mix it into the filling.
    3. Set in the fridge for several hours.

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2 Comments

  1. Gina Taggart says:

    Hi There. I made the Strawberry Vegan Cheesecake, using raspberries instead of strawberries, and rice syrup instead of agave. It was sensational! Many thanks for all your work in creating these recipes and sharing them with others! God bless your efforts!
    Gina Taggart

    Like

  2. Glenda Knowles says:

    I was introduced to this cheese cake while in New Zealand and on my return home to the Sunshine Coast QLD I have made it many times for family and friends with the same result. Delicious! Glenda

    Liked by 1 person

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