Vegan Cheesecake with Physalis
prepared for Titbit by: Oh My Chef
And get this—this cheesecake is vegan! It uses cashews instead of cheese. You might be surprised, but it really works—try it for yourself!
Ingredients for for 4 people
For a mold with a diameter of 24 cm you will need:
Body
- 150 g cashews
- a pinch of salt
- 4 dates
- 1 tablespoon coconut oil
- 250 g cashews (ideally soak overnight and strain before preparation)
- 8 tablespoons coconut oil
- 6 tablespoons maple syrup
- 40 balls of physalis (+ a few nice pieces to decorate)
- a pinch of salt
Method
- Place all the ingredients for the carcass in a food processor. Blend until it has a sticky consistency.
- Line a cake tin with baking paper and line the dough on the body so that it forms a coherent and firm layer. Let it rest in the fridge and prepare the cream.
- Put all the ingredients for the cream in a robot and blend to a smooth consistency: you need to mix several times, always scraping the cream off the sides of the container. Pour over the carcass and smooth with a plastic spatula.
- Put the cheesecake in the fridge and let it harden (at least for 4 hours, ideally overnight). Before serving, you can still decorate the physalis fruits. Enjoy your meal!
