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Vegan Blueberry Cheesecake vegan desserts vegan recipes  vegan cake recipes Vegan Blueberry Cheesecake

Vegan Blueberry Cheesecake

This is the name of the dish we have chosen for you; Vegan Blueberry Cheesecake. 

A fine cream of cashews and coconut milk makes this blueberry swirl cake a vegan alternative to classic cheesecake.

Ingredients

For the ground:

250 g vegan biscuits
3 tablespoons of coconut oil

For the filling:

300 g cashews (soak the day before)
2 tablespoons lemon juice
100 ml agave syrup
2 teaspoons of vanilla extract
150 g coconut cream (alternatively: the creamy part of a chilled coconut milk coconut)
1 tablespoon of coconut oil
1/2 teaspoon salt
1/2 teaspoon agar-agar powder
120 ml of coconut milk
For the blueberry topping:
150 g blueberries
1/2 tablespoon Chia seeds

Vegan Blueberry Cheesecake

Preparation

Cover cashews with plenty of water the night before and let them soak overnight.

Wash blueberries and heat in a small saucepan on a low heat. When the blueberries start to split, crush with a fork and stir well. Then remove from the heat, stir in chia seeds and set aside for cooling and binding. When the blueberries have cooled, use a hand blender to make a uniform puree.

Preheat oven to 175 ° C. Crumble biscuits with 2 tablespoons of coconut oil in a food processor or blender to make fine crumbs. Squeeze a spoonful of crumbly dough with two fingers to test if the mass holds together easily. If it is still too dry, add another tablespoon of coconut oil.

Spread the crumb mixture on the bottom of a greased springform pan and press lightly. Bake in the oven for about 8 – 10 minutes slightly golden brown. Set aside for cooling.

Thoroughly rinse off the soaked cashews and place in a blender together with lemon juice, maple syrup, vanilla extract, coconut cream, coconut oil and salt. Mix until the cream has a smooth and supple texture.

In the meantime, bring 120 milliliters of coconut milk to a boil in a small saucepan. Agar-Agar Powder with constant stirring and let continue to simmer for about a minute. Then add the thickened coconut milk to the cashew cream in the blender and mix again until well blended.

Fill the cream on the biscuit bottom in the Springform and smooth. Then spread the blueberry puree with a tablespoon in blots on the cake. For marbling, it is best to slide a table knife over the surface of the cake and combine the purée blobs into a beautiful pattern with circular movements of the knife. Before serving, the cheesecake in the fridge should cool completely.

We recommend for you: Pumpkin Gnocchi

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Vegan Blueberry Cheesecake vegan desserts vegan recipes  vegan cake recipes Vegan Blueberry Cheesecake

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