CHERRY CHEESECAKE – VEGAN & GLUTENFREE
Cheesecake is always a good idea.
This year’s stress at university is over so I decided to take advantage of my free time and start a little baking session. With my bags full of fresh cherries and lots of other groceries for a recipe which was not fully developed at this time, I went home where my food processor and mixing bowl were already waiting for me. In my mind I tried to figure out how I could combine all the bought ingredients to get a delicious cherry cheesecake out of it. For the first layer I wanted to create something with poppy seeds, the second layer should mainly consist of silken tofu and the cherries should be sitting on top. And yeah, I just started my little experiment.
The first layer:
- 100 g gluten free oats
- 80 g dates, pitted
- 3 tbs poppy seeds
- 40 g coconut oil
Put the oats in a food processor or blender and make oat flour out of it. Separately, blend the pitted dates with a generous dash of water so that you get a nice creamy date paste. Combine the paste with the oat flour. Lastly, add the coconut oil. Then put your cake batter into a small baking pan (by small I really mean small – mine had a diameter of only 16 cm. But I promise, one piece of this cheesecake is more sumptuous than you might think right now. In case you only have a bigger baking pan just adjust the given amounts of the ingredients).
The second layer:
- 230 g silken tofu
- 100 g natural tofu
- zest of one lemon
- 80 g xylitol
- 50 g corn starch
- 1,5 ts baking powder
Put silken and natural tofu in a food processor (or use a blender) and mix until everything is really smooth. This can take you a few minutes, but you should go sure, that there are no tofu chunks left. Stir in other ingredients until well combined and pour this cheesecake mixture onto the poppy seeds layer.
Bake at 175°C for 30-40 minutes.
- 100 g dark chocolate
- 2 hands fresh cherries
Finally, let’s put the cherries on top of the cake! To avoid them to fall off the cake right afterwards, we’re gonna spread the cake’s surface with a nice layer of melted dark chocolate. When you’re done I would recommend you to store the cake in the fridge, but when you just can’t resist the taste of melted chocolate, then go for it and try a piece right away.