Hokkaido pumpkins are my favorites because they are, i.e., the best in taste. The colour alone is gigantic and I can hardly see myself. The weather was gigantic this weekend and I thought it would be great to make a great cheesecake with pumpkin puree. Said done.
Pumpkin Raw Cheesecake – so delicious
I’ve loved cheesecakes for a long time and there was one at my wedding (at that time still quite classic with a lot of greasy mascarpone), but today I do this a little healthier and above all free of animal ingredients. Cashews are particularly good for this, because they are soft and can be soaked particularly quickly. They are also incredibly versatile and perfect for making cheese, ice cream and of course cheesecakes.
What makes Cashews so healthy:
- high proportion of unsaturated fatty acids
- Vitamins A, B, D and E
- very good magnesium and phosphorus content
Good kitchen appliances are especially important in the production of raw cheesecakes. I experimented a lot at the beginning and destroyed two small blenders and a purée stick. This means in plain language that the purchase of a high-performance blender is definitely worthwhile, especially if you want to eat healthier permanently. I placed links to my favorite devices at the end of the recipe
(Important: These are my personal recommendations and not sponsored links.)
The vegan pumpkin Raw Cake is :
- Naturally sweet
- Autumnally seasoned
- Easy to manufacture
Let’s start with this creamy cheesecake. I wish you a lot of fun while “baking” and of course about a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Vegan Pumpkin Raw Cheesecake
- 275 g Dates weighed before pitting Medjool dates
- 180 g Walnuts
- A pinch of sea salt
- 180 g Cashews soaked in very hot water
- 30 ml Lemon juice
- 73 ml Almond milk
- 45 ml Olive oil
- 63 g Pumpkin puree
- A pinch of salt
- ¾ tbspn Pumpkin spice **
- Optional: 1 tsp bourbon vanilla powder ground
- Optional: ¼ tsp cinnamon ground
- *For the pumpkin puree preheat oven to 175 degrees Cut a Hokkaido pumpkin in half and place in a roasting pan. Pour a small mange of water into it until the ground is covered. Fry for about 1 1/2 hours until the pumpkin is completely soft. Remove and leave to cool. Peel off the skin and remove the core meat. Put the flesh in a high-sugar blender and mix until a creamy puree has been formed. Alternatively, press through a hair sieve. Place in a mason jar and store in the freezer.
- **If you do not have pumpkin spice at home you can mix your own: mix 2 tsp cinnamon, 2 tsp ginger, 1 tsp nutmeg and ½ tsp cloves (all ground) and put in a small spice jar.
FOR THE COCONUT CREAM:
- 400 ml Coconut milk* Put in the refrigerator overnight
- 28 g Powdered sugar
- Optional: ½ tsp bourbon vanilla ground
- *here not every coconut milk works as the total fat content must be correct. I have had very good experiences with the coconut milk of Alnatura (necessarily put in the fridge overnight). If you know of other brands that work well, feel free to email me.
- Put the cashews in a heat-resistant bowl and pour over boiling water. DO NOT cover and let it draw for an hour.180 g Cashews
- In the meantime, prepare the soil, add dates, walnuts and sea salt to a high-performance blender (here I like to take my MagiMix /see accessories) and mix until a uniform, supple dimension has been created. If the blender is not as powerful, it is recommended to mix the dates finely first and then add the walnuts in the second step.275 g Dates, 180 g Walnuts, A pinch of sea salt
- Line the bottom of a baking dish (20cm diameter) with baking paper. Add the date-walnut mass and press the mould with your fingers until an evenly flat bottom has formed. The edges can be pushed up a little. Place in the freezer.
- Once the cashews are ready, drain and add to a high-performance blender (here I take my Blendtec) and mix to a creamy size. Remove the cake base from the freezer and pour in the filling. Smooth, cover and return to the freezer. Leave for at least 4-6 hours.180 g Cashews, 30 ml Lemon juice, 73 ml Almond milk, 45 ml Olive oil, 63 g Pumpkin puree, ¾ tbspn Pumpkin spice **, Optional: 1 tsp bourbon vanilla powder, Optional: ¼ tsp cinnamon, A pinch of salt
- Remove and carefully remove the springform pan, swipe along the edge with a knife if necessary to make the cheesecake easier to get out of the mould. However, it should loosen relatively easily from the mold.
- Defrost for 20 minutes, cut into pieces and serve with coconut cream.
- Store the remaining pieces of cake in the freezer for up to 10 days, preferably not in the fridge, as the cheesecake becomes too soft.
- For the KOKOSNUSSAHNE, place the mixing bowl in the freezer for 10 minutes. Then remove coconut milk from the fridge and open the tin. Use a spoonful to remove the cream (not the liquid coconut water) and add to the chilled bowl. Beat creamy with a hand stirrer, add icing sugar and optional vanilla and continue beating. Use immediately or put in the fridge.400 ml Coconut milk*, 28 g Powdered sugar, Optional: ½ tsp bourbon vanilla