Creamy Vegan Cheesecake

Sure! depend me in! 🙂 My #1 all-time favourite cake has been reevaluated and advanced – for all the stunning souls yearning a few real cheesecake goodness. let’s be honest, uncooked cheesecakes are pleasant and delicious on their personal but they’re miles far from the revel in you get whilst taking a bite of that creamy baked cheesecake! whilst my Baked Cheesecake recipe is coming quite close to that enjoy, it simply can’t compare to this one. This Creamy Vegan Cheesecake is the whole lot you desire for and extra (now not exaggerated right here)!

Consider my phrase – as a compassionate cheesecake lover! 😛 in case you’re searching out the actual deal, however vegan and more healthy, without subtle sugars and all that dairy-crap, appearance no more and without delay try this creamy vegan cheesecake! you may thank me later… 😉

For this creamy vegan cheesecake, I’ve created a really healthy uncooked crust, replacing the same old pricey Medjool Dates (getting too many court cases there) with dried figs and topped it off with a scrumptious, certainly-sweetened cherry sauce. considering it's miles still the closing week of cherry season here in Cyprus, it appeared liked the suitable match!

INGREDIENTS

Crust:

¾ cup oats
¼ cup almonds
1 cup dried figs/Medjool dates/raisins
dash of water
dash of sea salt

Filling:

2 cups soaked cashews
1 (14oz) can chickpeas, drained and rinsed
1 tsp vanilla powder
1-2 Tbsp almond/cashew butter (I also used tahini before and you can't taste it)
zest of 2 lemons
juice of 1.5 lemon
⅓ cup maple syrup
2 Tbsp apple cider vinegar
1 can (400ml) full-fat coconut milk (to keep it lower in fat you can use ½ can coconut milk + ½ block silken tofu - it adds nutrients and the result is equally creamy)
2 Tbsp cornstarch

Cherry sauce:

1.5 cups frozen unsweetened cherries
⅓ cup fresh orange juice
1 Tbsp cornstarch

INSTRUCTIONS

For the crust, vicinity the oats and almonds on your high-pace blender or meals processor and pulse till you have got a excellent flour.
add the ultimate crust substances and mix till you've got a sticky dough.
Line a spherical cake tin with parchment paper and press the dough into the lowest of the tin.
Use your fingers and eventually a chunk of water to frivolously press it down and placed within the refrigerator to chill.
Preheat the oven to 160°C/320°F.
prepare the filling by using honestly adding all substances to the blender and combining on medium speed until easy (use your tamper device to mash it down).
once easy, pour the filling over the crust and place in the oven for 45-50 minutes. in case your oven is very sturdy like mine and browns the floor too speedy, ensure to show the cake on occasion so it browns evenly.
as soon as it's finished, take it out, allow calm down and keep inside the refrigerator overnight (it's going to firm up).
tomorrow, prepare the cherry sauce. upload all the ingredients into a small sauce pan, deliver to a simmer over medium warmth and let cook dinner for 5 minutes.
Stir from time to time and serve on top of the cake.

source https://kitchenstronger.blogspot.com/2019/04/creamy-vegan-cheesecake.html