Vegan lemon cheesecake

Vegan
Enthält Gluten
Sojafrei
Enthält Nüsse
Sesamfrei

Vegan lemon cheesecake - a wonderful alternative to mighty cream cakes. If you want to approach it, perhaps just after Christmas and New Year's Eve to the coffee rather something healthier, then I invite you to try this vegan cheesecake recipe. The vegan cheesecake is deliciously lemony and refreshing.

You can also save wonderful time with this cake, because most of the time our cake spends in the refrigerator to harden. The base and the cream are each prepared quickly and easily. All you need is a blender. After you have mixed together the ingredients for the base, you only need to place the date dough in a 28 cm round baking dish. press on the bottom and form an edge with your fingers. If you are using slightly harder dates, you can soak them in warm water for 10 min to make them easier to blend.

While the base spends a short 10 min in the oven, you can prepare the cream. Make sure that you stir diligently while bringing to the boil so that the cream does not stick to the pot. Then pour the cream onto the pre-baked date base and let it cool in the refrigerator for about an hour after it has cooled to room temperature.

What must not be missing from such a treat is, of course, the decoration. You know, the eye eats with you. In this case, it becomes romantic. We have topped the whole thing this time with edible rose petals, as well as raspberries, puffed quinoa and cocoa nibs.

Recipe

Ingredients

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Base

150 g oatmeal
20 g cocoa powder
250 g almonds
300 g dates
30 g coconut oil

Cream

1 can coconut milk
70 g vanilla custard powder
1 pinch salt
150 g cane sugar
1 organic lemon
10 g agar agar
0.3 tsp turmeric powder
700 g vegan yogurt alternative

Topping

100 g raspberries
2 tablespoons cocoa nibs
2 tablespoons puffed quinoa
2 tablespoons dried rose petals

Preparation

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Preheat the oven to 180°C convection.
For the base, mix the rolled oats with the cocoa powder and the almonds to a flour-like consistency.
Then seed the dates, add them with the coconut oil and mix to a sticky mass. Set about 2 tablespoons aside for the topping.
Line a round baking pan with baking paper and pour the mixture in there. Press them to the bottom and form a rim about 3 cm high.
Bake the whole thing for 10 minutes. Then leave to cool.
For the cream, mix all ingredients (except the vegan yogurt alternative) in a saucepan and bring it to a boil while stirring.
Then mix in the vegan yogurt alternative, stir in the cake pan and leave to cool. Subsequently put it in the refrigerator for 1 hour.
To serve, toss the tart with the toppings and the rest of the base mixture to decorate.

Tips

If you use dried dates instead of soft ones, soften them for about 10 minutes in warm water before processing. Like so, they are easier to blend.
Like to use the yogurt alternative of your choice. I used an almond yogurt alternative for this recipe.