A recipe that combines two loves - cheesecake and pistachios.
This high-protein - vegan - cheesecake is a must-try! It is so creamy and delicious, requires minimum effort & made in a blender for easy cleanup. Quality ingredients, without processed sugar and coincidentally also gluten-free.
180 g - all-purpose flour/gluten-free flour mix
45 g - maple syrup
45 g - plant margarine/coconut oil
20 g - plant oil (canola, avocado or any other)
1 tsp - baking powder
1 tsp - vanilla extract (optional)
Pinch of salt
250 g - plant milk
40 g - corn starch
80 g - vegan white chocolate
350 g - extra firm tofu or silken tofu
60 g - maple syrup
150 g - pistachio butter
40 g - lemon juice (~ one lemon)
1/4 tsp - salt
1/4 tsp - matcha tea powder (optional)
1/8 tsp - pistachio extract (optional)
1 can - of full-fat coconut milk 18% of fat (refrigerate can overnight upside down)
3 tbsp - cane powdered sugar
200 g - sour cherry puree
15 g - maple syrup
1 tbsp - cornstarch
2 tbsp - water
Coconut Whip Cream:
First of all, preheat the oven to 350°F/175°C. Cover a baking cake pan, with baking paper. For the dough, knead the coconut oil, flour, baking powder, maple syrup, avocado oil and salt with a food processor or just with your hands.
Tip the biscuit mixture into the greased cake pan and use a spoon to press the mixture to form an even biscuit layer in the base and up the sides.
Add to a pot your favorite plant milk, cornstarch and whisk until no limbs remain.
Bring to a simmer and cook for 3-5 minutes until thickened. At the end add white chocolate and stir until it melts.
Add that custard cream to a blender and add the remaining ingredients right there. Blend it really well, until completely smooth. (1-2 min, depending on your blender power)
Add the filling to the crust and smooth out the top with a spatula.
Carefully transfer your tray to the middle shelf of your oven to bake for 50-60 min.
After an hour of cooking the cheesecake remove it from the oven & the tray & let it cool completely. Resist the temptation of cutting the cake before it has properly cooled as it sets completely whilst it is cooling.
Add cherry puree and maple syrup to a saucepan. Let the cherries cook for a bit on medium heat.
Mix cornstarch and water separately in a small jar and pour it into the saucepan while constantly mixing with a spatula to not get any lumps. After it thickens cook cherries for another minute and then transfer to a bow to cool down.
Once the cheesecake has cooled completely, serve it with some berry sauce and coconut whip on top of the cheesecake.
The cheesecake will keep fresh for 5 days in the refrigerator.