Cheesecake is a vegetarian vegetarian from New York, rich in cream and rich in cream, surprisingly fast and easy. Enjoy it as it is or a bit elegant with your choice to get to the top. It is a perfect dessert and you need it perfectly in your life.
Ingredients
FOR THE BASE
- 350g | about 23 biscuits/cookies digestive biscuits (can sub graham crackers) - if you use my digestive biscuit recipe you will need almost the whole batch (minus about 3). For a gluten-free version use gluten-free cookies
- 4 tablespoons melted vegan butter , or coconut oil
FOR THE FILLING
- 300g | 2 cups raw cashews ,soaked in boiling water for 15 mins then drained
- 175g | 1 cup chickpeas , drained & rinsed well (cooked not dried chickpeas)
- 1 lemon zest and juice
- 1 teaspoon vanilla bean powder , or 3 teaspoons vanilla extract
- 2 tablespoons arrowroot powder , or cornstarch (cornflour in the UK)
- 120mls | ½ cup maple syrup
- 2 tablespoons tahini
- 400 ml can full fat coconut milk (must be full fat, not light)
- ½ teaspoon salt
- 3 tablespoons apple cider vinegar
Instructions
- Preheat oven to 320F
- Preparation of the can. Use a deep springform pan deep 9 inches. It should not be less than 3 centimeters (see recipe notes if you have a different measurement scale). To draw a circle on some paper a college degree. Cut the circuit and use it to select the bottom of the pan. Cover the sides of the pan with a long rectangular strip of baking paper. First, use a little light-flavored oil on the pan to make a paper stick
- Place the digestive cookies (or Graham biscuits) into a food processor using butter / coconut oil and mix them until they blend well into fine crumbs.
- Press down the box. Make sure it is firm and steady, then place it in the refrigerator while filling.
- Add all ingredients to the blender and mix until smooth.
- Remove the base from the refrigerator and pour it well into the package.
- Bake for 50 minutes. It should be positioned well around the edges and slightly oscillated in the middle when finished. Some small cracks are fine and cover everything you use.
- Remove and leave to cool down and refrigerate for at least 4-5 hours or overnight.
To get the full recipe visit original recipe: avirtualvegan
Sorry to make you click a link for the recipe, but know I’m grateful for you.