Strawberry Cheesecake

Vegan Cheesecake

It’s been a while since I have made a raw cheesecake and to be honest I sort of forget about them during the cold weather because most of the require refrigeration and/or freezer and I am not one of those fabulous people who eat ice cream during winter.

Today I share with you this raw vegan cheesecake again inspired by Chef Stéphanie Aubriot and her delicacies in her chocolaterie; this was again another treat we tasted with my brother in Hanoi and it was delightful; it was a traditional cheesecake and quite heavy as they usually are so sharing this with him as a good idea and for my raw vegan version I highly suggest the same, while it has no dairy in it the use of nuts makes it dense and quite satisfying .

For this specific form of cheesecake I used this mold but if you do not have this nor any silicone mold, do not get discouraged, you can easily use a metal mold by simply covering it in plastic of easy unmold….I hope you enjoy this recipe.

Strawberry Cheesecake

Vegan

Makes: 2 portions

Prep time: 10 mins

Cook time: 30 mins

Ingredients:

• 1/2 cup cashews, soaked overnight
• 1/4 cup strawberries, quartered
• 3/4 tsp nutritional yeast
• 1 ½ tsp agar powder
• 3 Tbsp agave
• 2 tsp lemon juice
• 1 ½ tsp coconut oil, melted
CRUST
• 1/2 cup AP flour
• 1 Tbsp cane sugar
• 2 Tbsp water, iced
• 1/4 cup coconut oil, solid

Instructions:

1. Start by blending all the cheese ingredients but the coconut oil until smooth and you have no pieces of cashews, add coconut oil and pour into your mold. Let set at least 2 hours in the fridge and 1 hour in the freezer.
2. Now you can work on the crust which is simply a shortbread buttery crust; mix flour, sugar and coconut oil and add the water little by little until you have a big crumbly texture, cover and let rest in fridge for 10 minutes. Roll the dough and cut with a cookie cutter or any other shape you prefer with a knife and bake at 375F for 15 to 20 minutes
3. When the crust is completely cool spread a little passion fruit or pineapple fruit spread on it; gently unmold the cheesecake and place on top of the crust, sprinkle some finely chopped almonds and a little maple syrup
4. These type of semi-raw cheesecakes are very filling due to the amount of nuts in it so sharing one works perfectly for me but it all depends on the person. Share and enjoy!