So, I decided to make vegan cheesecake. Why? I don't know. Anyway, after 2 versions, I think it works. As my husband said: neither is a failure, they just have slightly different properties. However, I think I'll go for V 3.0, this time with blueberry on top ... why? why not!
You probably need to know the final V 3.0 is just right. The texture, the blueberry, the flavour. Very nice!! Enjoy, my friends.
Please note, they are best after being refrigerated for 24 hours. Don't know why.
filling ingredients:
1 1/2 cups raw cashews soaked in water and sea salt for at least 2 hours or overnight, then rinsed
1 cup water
1/4 cup + 1 tbsp agave
2 tsp lemon juice
4 tbsp coconut oil
1/2 tsp sea salt
1/2 tsp nutritional yeast
2 tbsp vanilla extract
3 tbsp finely ground chia seeds
filling directions:
1. in a food processor, process the ingredients until creamy and smooth, scraping down the sides as needed
crust:
ingredients for the crust:
1 cup almond flour
1/2 cup shredded coconut (I gave it a quick pulse in my grinder to make the shreds small)
1/4 cup coconut sugar
1 1/2 tsp ceylon cinnamon
1/2 tbsp ground vanilla bean
1/4 tsp sea salt
2 tbsp extra virgin coconut oil
2 tbsp water
directions for crust:
1. combine the above ingredients in the order listed, mixing well with a fork before adding the water
Blueberry topping:
topping ingredients:
1 1/2 cup frozen blueberries
1 1/2 tbsp arrowroot powder
1 pinch sea salt
3 tbsp coconut sugar
1. combine the above ingredients in the order listed, mixing well with a fork before adding the water
Blueberry topping:
topping ingredients:
1 1/2 cup frozen blueberries
1 1/2 tbsp arrowroot powder
1 pinch sea salt
3 tbsp coconut sugar
topping directions:
1. combine ingredients and let defrost
2. mix well
Making the cakes:
preheat the oven to 345
1. combine ingredients and let defrost
2. mix well
Making the cakes:
preheat the oven to 345
1. once all three parts have been made, you are ready to start
2. scoop the crust mixture evenly into 12 small tart cups (I use the silicone muffin cups) -- pressing the crumb firmly down with the back of a spoon. I like to also use my fingers and take it up the sides of the cups (I actually used 16 small muffin cups, not 12, and used my fingers on the crust not a spoon. Damp fingers work best.)
3. spoon the cheese cake filling evenly over the crust, and bake for 28-30 minutes at 345
4. if adding the blueberry topping, add after 10 minutes of baking by spooning evenly over the partially baked cakes, then bake for 15 more minutes. The blueberry topping will be scant. If you want more blueberry, make more.
3. spoon the cheese cake filling evenly over the crust, and bake for 28-30 minutes at 345
4. if adding the blueberry topping, add after 10 minutes of baking by spooning evenly over the partially baked cakes, then bake for 15 more minutes. The blueberry topping will be scant. If you want more blueberry, make more.
cool thoroughly before removing
notes:
1. bake at 345 for 25 minutes
2. if using the blueberry topping, add after 10 minutes of baking
3. cool before removing from the silicone muffin cups
4. makes 12 to 24 baby cheesecakes
5. make the day before, and serve chilled
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