For Easter we had my family over for lunch. That was fun, I always like a house full of kids, sisters and (grand)parents.
Since I’ve been trying on and off to eat vegan, and since I’m taking part in this month’s Vegan challenge , I decided to keep my contribution to our lunch as vegan as possible. Well….. I managed. I once made a vegan cheesecake before, but it had been a while, so I browsed the internet looking for inspiration. For the cheesecake I ended up making, I did not follow one specific recipe. I made it up more or less along the way, inspired by some vegan cheesecake recipe I found online. I collected those sources of inspiration on my Pinterest board.
For the crust I used:
– walnuts, almonds and hazelnuts; a handful of each,
– 10 dates, seedless and soaked overnight,
– 2 tablespoons of coconut oil
– 4 tablespoons of grated coconut
In a blender or foodprocessor chop your nuts and dates into tiny pieces. Then add all other ingredients and chop some more.
Place your mixture in a cake tin or small backing tray ( mine was approx. 20 X 30 cm) . Press down firmly and place in the freezer while you prepare the rest of your cake.
Now, for the creamy part, you will need:
– 200 grams of raw cashewnuts, soaked overnight
– 1 can of coconutmilk ( Fair Trade Original or other), refrigerated,
– juice of 2 lemons
– 2 tablespoons of agavesyrup
Drain your cashews and mix thoroughly in your foodprocessor until very fine. Add lemonjuice and mix again until you have a velvety smooth mixture. Add agavesyrup and the thick layer of coconutcream from your can. Keep the remaining coconutwater in a closed container in your refrigerator and use it for a different recipe later on. Mix everything thoroughly. Because my foodprocessor isn’t that strong, I scooped everything out and placed it in my blender. After a little more blending the mixture was perfectie smooth.
Take your cake tin out of the freezer and pour your creamy mixture on top of your crust. Put back in freezer and make your raspberry topping.
You will need:
– a box of ( frozen) raspberries (200 – 250 gr)
– 1 tablespoon agavesyrup
– 1-2 tablespoons cornstarche.
Heat the raspberries and syrup in a small pan. Once the raspberries are falling apart, slowly add cornstarche and stirr well to create a thick mixture. Pour over your cheesecake and but it back in the freezer for another 2 hours.
Cut into squares, serve, eat and enjoy!