Yes yes I know.. everyone’s for raw cashew cheesecakes these days.. I’m more of a classy gal so here is my version of baked cheesecake that let me tell you, omnies were reassuring with me if there’s no dairy in it! Creamy but stiff and crispy crust.. yu-um! there is space to be creative and you can make some other jelly to top it:)
For the crust you will need:
220g flour
70g sugar
130g coconut oil
What to do?
- mix all the ingredients together until they form a sandy textured dough.
- shape a ball and leave in the fridge for 30mins-1hr
For the filling you will need:
250g soaked cashews
250g plant milk
350g soy yoghurt, unflavoured
150g coconut oil
130g sugar
30g cornstarch
1tsp vanilla essence
zest and juice of 1 lemon
What to do?
- blend cashews with plant milk
- mix the rest of ingredients until smooth
- take the crust dough out from the fridge, roll it and spread it on the four dusted spring form pan to cover the bottom and sides.
- pour the filling on the crust
- bake for 1hr in 180C temperature
- take out of the oven and let cool
For the jelly you will need:
250g rhubarb
250g water
100g sugar (or less, adjust to your liking)
1tsp beetroot juice*
1tsp agar agar flakes
1tsp irish moss puree
*it gives your jelly a nice pink colour, if you don’t have any beetroot juice, maybe you have something else, like raspberries?
What to do?
- put water, sliced rhubarb and sugar in a saucepan and bring everything to the boil.
- Simmer until the rhubarbs softens and some of it starts to disintegrate.
- take out some nicer pieces of rhubarb and set aside – you will use it for the decoration.
- add the agar agar and irish moss to the liquid and cook for another 5mins until all the remain rhubarb disintegrates, add the beetroot juice.
- let the liquid cool for a little bit.
- once cool, pour the liquid over the cold cheesecake and use the nice pieces of poached rhubarb to form patterns .
- put the cheesecake with the jelly on the fridge until it solidifies.