When it comes to my previous attempts, there were a few
issues at play. I do not own a Vitamix or an equally powerful blender so in
order to get my cashews blended super smooth, I had to add quite a lot of
liquid to them. Normally, this could be remedied by using coconut oil as part
of that liquid, which solidifies in cold temperatures giving a cheesecake its
texture, but I was not terribly keen on this idea.
As it often happens, just as I was at the point of abandoning
the cheesecake mission altogether, I had a true light bulb moment. What if I
was to dissolve a small amount of agar agar flakes (vegan gelatine) in the
liquid that I use to blend the cashews with? Surely, this will coax my very
average blender into giving me a silky smooth cheesecake mixture and help my
cheesecake set without any need for oil.
INGREDIENTS
CHEESECAKE BASE
- 12 dates, pitted and soaked in boiling water
- two pinches of salt (optional)
- about ¾ cup / 100 g almonds
CHEESECAKE
- 1 cup / 150 g raw cashews (soaked overnight)
- ½ cup OR 120 ml coconut cream, chilled
- 3½ level tsp agar agar flakes*
- 1-1½ tsp finely grated ginger
- 4 tbsp lemon juice, more to taste
- 4 tbsp maple syrup, more to taste
- ½ cup water OR aquafaba*
DECORATION (optional)
- chocolate shavings
- 30 g candied ginger, cut into a small dice
METHOD
- Cut out 8 circles out of baking paper to cover the bottom of the mould you are going to use for the cheesecakes (I used a standard 12-hole muffin tin). Line the bottoms of the mould with paper circles. I recommend you also place a 1 inch / 2 cm wide paper strip under each cheesecake base as it will make removing these puppies much easier.
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full recipe : www.lazycatkitchen.com
