Vegan strawberry cheesecake with crunchy base
very easy
60 mins
60 mins
Ingredients
- 50 g Almond kernels with skin
- 100 g vegan margarine
- 50 g demerara sugar
- 15 g Amaranth, puffed
- 25 g wholemeal rice, puffed
- 1 coated Tsp ground cinnamon
- 1 can(s) (400 ml) Coconut milk, creamy
- 3 g Agar Agar
- 1 Organic lemon
- 1 package (300 g) Silken Tofu
- 50 g Agave syrup
- 150 ml Soy whip cream
- 250 g Strawberries
- 75 g Gelling sugar 2:1
- 7-10 Tbsp Oil
Directions
- 1
Coarsely chop the almonds and roast them in a pan without fat. Remove immediately and put into a bowl. Bring margarine and sugar to the boil while stirring. Add amaranth, rice and cinnamon to the almonds and mix well with the hot margarine
- 2
Spread the bottom of a springform pan (20 cm Ø) thinly with oil. Spread warm crumb mixture on the bottom, press down well. Put it in a cold place
- 3
Mix coconut milk and agar agar in a pot and bring to the boil while stirring and let simmer for 2-3 minutes. Put the coconut milk in a bowl, let it cool down for about 30 minutes, then put it in a cool place for about 45 minutes
- 4
Wash the lemon thoroughly, grate dry and finely grate the peel. Squeeze 1/2 lemon. Mix the tofu, agave syrup, 1 tbsp lemon juice and lemon zest well with the whisks of the hand mixer. Whip the whipping cream with the whisks of the hand mixer until creamy
- 5
When the coconut milk begins to thicken, stir in tofu cream, then fold in whipping cream. Pour the cream on the crumb base into the mould and chill for at least 4 hours, preferably overnight
- 6
Wash, clean and puree the strawberries. Mix 140 g strawberry puree, 1 tablespoon lemon juice and jam sugar in a pot. Bring to the boil while stirring and simmer for about 3 minutes. Put the jam in a bowl, let it cool down for 5-10 minutes, then stir in the remaining strawberry puree (approx. 100 g). Spread immediately on the cake and keep cool until serving
- 7
waiting time approx. 5 1/2 hours
Nutrition Facts
250 kcal
20 g
17 g
3 g
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