This raspberry cheesecake is my entry for this year's Austrian Bake my Cake Award!
If you lot like, you lot tin vote for my recipe here (until November 29!).
xoxo Christina
Ingredients (15 cm springform pan)
for the crust:
- 150 g pitted Medjool dates
- 40 g almonds
- 50 g flour
- 60 g oats
- 5 g vanilla sugar
- 1/2 tsp cinnamon
- 1/2 tsp gingerbread seasoning
- 110 ml water
filling:
- 120 g soaked cashews (best is overnight)
- 40 g maple syrup
- 200 g found based yogurt
- 5 g vanilla sugar
- vanilla pulp from i vanilla bean
- lemon zest
- 5 g kokosnoot flakes
- 40 g chia seeds
topping:
- 110 g frozen raspberries
- 45 ml water
- 1 tbs maple syrup
- 2 g agar agar
- 2 ml rum flavoring
- 30 g vegan chocolate
- optional: fruits, nut butter, kokosnoot flakes,....
Heat the oven to 175 C degrees. For the crust precisely mix all crust-ingredients until you lot accept a gummy dough. Line the baking pan alongside parchment paper. Use your fingers to evenly press the dough into the bottom as well as upward the sides.
Combine all ingredients for the filling except the chia seeds. Best is to role a high speed blender to become inward very smooth. Add chia feeds and mix again. Pour the batter over the crust as well as spread it into an fifty-fifty layer. Bake for 40-45 minutes.
Meanwhile, thaw the raspberries alongside maple syrup as well as a picayune flake of H2O inward a modest sauce pan as well as convey it to a boil. Then press it through a sieve to take away the seeds. Pour the raspberry juice dorsum into the sauce pan, add together rum flavoring as well as agar agar as well as convey it to a boil again.
Cool the cheesecake, as well as thus piece of occupation a sparse knife some the border of the cake to brand certain it's non sticking to the sides. Pour the raspberry jelly over the cheesecake as well as permit cool down. Garnish the cake alongside melted chocolate & fresh berries.
Voilà! Hope you lot similar it! xx
