Vegan Yogurt (Raw) Cheesecake with Raspberry Sauce
A lovely fresh, summery yogurt raw cheesecake with a delicious base of Brazil nuts, pecans and Medjool dates, filled with a creamy "yogurt cheese" based on cashew nuts. Topped with a fine raspberry sauce with a slightly sour note.
Prep Time 20 minutesminutes
Cook Time 6 hourshours
Cooling time 6 hourshours
Total Time 6 hourshours20 minutesminutes
Servings 10Piece
Calories 350kcal
Ingredients
FOR THE FLOOR:
155gmixed nutsPecans and Brazil nuts for a slightly "marzipan" dough
280gMedjool datesEquivalent to about 11 large dates pitted
Line a 15cm diameter springform pan with baking paper. I only cover the bottom with baking paper and leave the sides blank.
FOR THE BOTTOM Blend all ingredients with a food processor to a uniform, slightly sticky measure. If the dates are very dry, add a few drops of hot water. With wet hands, press into springform pan until bottom and sides are evenly lined. Place in the freezer.
155 g mixed nuts, 280 g Medjool dates, 1 Pinch sea salt
FOR THE FILLING Place all ingredients including xanthan gum or coconut oil in a high-powered blender and blend to a homogeneous cream.
200 g Coconut yogurt or another vegetable yogurt, 120 ml maple syrup, ½ tbspn ground bourbon vanilla, 60 ml Lemon juice, Grated zest of one organic lemon, 15 ml Coconut oil, 1 Pinch sea salt, Optional: 2 tsp xanthan gum, 180 g Cashews
Remove the base from the freezer and pour in the filling. Cover and place in the refrigerator to set for at least 6 hours.
In the meantime. FOR THE RASPBERRY SAUCE (this sauce is NOT raw, for a RAW version please look below in the notes/comments). Place raspberries, lemon juice, maple syrup and agar agar in a high-powered blender and blend coarsely or finely, as desired. Place in a small saucepan and bring to the boil once until the liquid begins to simmer. Stir well. Remove from heat and allow to cool completely once. Blend again and use. Note: The agar agar does not thicken until it cools.
250 g fresh or frozen raspberries, 30 ml Lemon juice, 30 ml maple syrup, *for frozen raspberries, a little water to defrost, ½ tbspn Agar Agar Powder
Cut into 10 pieces, garnish with the raspberry sauce and enjoy!
Lasts up to 5 days in the refrigerator and 1 month in the freezer.