Wednesday, May 03, 2017

Yum!

Today I decided to make what I think is the best vegan cheesecake recipe I have ever come across. This is my second time making it and it is just yummy. Not only is it as delicious as it looks, it is actually features lots of healthy ingredients that just make you feel really great. The recipe is from Quite Good Food at Lime Cheesecake.




  • CRUST
  • 1 Cup Dates
  •  Cup Sunflower Seeds
  •  Cup Pumpkin Seeds
  •  Cup Almonds
  • 2 Tablespoons Coconut Oil
  • FILLING
  • 500 Grams Soft Tofu
  • ½ Cup Raw Cashews
  •  Cup Lime Juice
  • ½ Cup Coconut Oil
  • ¼ Cup Maple Syrup
  • Vanilla
1.For the crust:

Put all crust ingredients in to a food processor and pulse until you have a small crumb.
Use your hands and the back of a spoon to press the crust mixture evenly into a tin.
I used a 20cm pie tin with a removable base.
Put in the fridge or freezer for a few hours to firm up.
2.For the filling:
Put everything except the coconut oil into a blender or food processor.
Blend until smooth.
3.Pour in the coconut oil, while the blender is running.
You'll now have a thick and creamy, but pourable filling mixture.
Pour the filling into your pre-prepared crust and evenly spread and smooth it with a spatula. Work quickly as the chilled crust will start to set the filling mixture quite quickly.
Pop the cheesecake in the fridge 

No comments:

Post a Comment