Raspberry Cheesecake

A delicious and healthy sweet treat

 

Servings: 12 slices

Total Time: 30 minutes

 

Ingredients: 

 

Almond crust:

  •  1 ¼ cup (160 g) almonds or other nuts or seeds
  • ½ cup (50 g) rolled oats gluten-free if needed
  • ¾ cup (120 g) soft dates pitted

Cheesecake filling:

  • 14 oz (400 g) frozen raspberries or fresh 250 ml juice
  • 14 oz (400 g) soy quark „Alpro Skyr or Greek Style“ or sub silken tofu
  • 3.5 oz (100 g) coconut cream or vegan cream cheese
  • ½ cup (100 g) raw cane sugar finely ground, or other sugar to taste
  • 1.5 tsp vanilla extract 1-2 tbsp lemon juice optional
  • ⅔ cup (160 ml) dairy-free whipping cream or more coconut cream
  • 2 tsp 100% agar powder enough for 1 liter of liquid*
  • ⅓ cup (80 ml) cold water

For garnish (optional):

  • raspberry sauce see coconut rice pudding recipe
  • fresh raspberries
  • pomegranate seeds
  • desiccated coconut
  • mint

 

Method:

  • Line the bottom of a 8-Inch (20-cm) springform pan with parchment paper. Set aside.
  • Place almonds and rolled oats in a food processor or blender and coarsely grind.
  • Add dates and the melted coconut oil and blend until a slightly sticky mixture has formed.
  • Transfer the mixture into the prepared springform pan and press firmly on the bottom using a spoon or your fingers. (If you like the bottom crispier, you can bake it at 356 °F (180 °C) for 10 minutes. Then allow to cool completely.)

Cheesecake filling:

  • Place the raspberries in a saucepan and heat until thawed and soft.
  • Transfer to a fine-meshed sieve with a bowl placed underneath and strain out the juice (you should get 1 cup (250 ml) of raspberry juice).
  • In a mixing bowl, beat the dairy-free cream with a hand mixer until stiff peaks form. Set aside.
  • Next, in a large mixing bowl, mix together the soy quark, coconut cream, sugar, vanilla extract, lemon juice, and raspberry juice with a hand mixer. Set aside.
  • In a small saucepan, stir agar powder into ⅓ cup water. Once the powder is completely dissolved, bring mixture to a boil, stirring constantly, and cook for about 1-2 minutes or according to package directions. Set aside.
  • Now work quickly so that the agar does not become lumpy: First mix the agar mixture into the raspberry cream, then quickly fold in the whipped cream.
  • Pour the cheesecake cream onto the almond crust and smooth it out evenly. Tap the pan a few times on your work surface to remove the air bubbles.
  • Put the cake in the refrigerator for at least 4 hours or better overnight, until completely set.

Garnish with fresh raspberries, pomegranate seeds, desiccated coconut and mint if desired and enjoy with raspberry sauce or as it is!