Thursday, July 18, 2013

Raspberry Citrus Cheesecake/Tart {unbaked, vegan}

These delicious desserts were inspired by a Jamie Oliver recipe in Ministry of Food (pg 325). His 'vanilla cheesecake with raspberry topping' looked so yummy it was just crying out to be remade so that we could enjoy it. Obviously changed the recipe quite a lot (I'm not one for biscuit butter bases, cream cheese or sugar) so I'm happy to call this delicious concoction my own. 
The flavour of citrus in the 'cream' layer works perfectly with the raspberry 'jelly' and chocolate layer. The smooth, dense texture is surprisingly satisfying and a wonderful replacement for traditional cheesecake. Personally I preferred the ratio in the mini cheesecake but it's just more decadent as a tart with additional crust which obviously made it my husbands favourite.


Raspberry Citrus Cheesecake/Tart {unbaked, vegan}
Makes 2 single serves
Base
1/2 cup Raw Cashew
1/2 cup Raw Amonds
Pinch of Salt
Stevia to taste

Citrus 'Cream'
150g Silken tofu (organic Japanese style)
Vanilla stevia to taste
1 tbsp Lemon zest
1 tbsp Orange zest
1/4 cup water
1 tsp agar agar

Raspberry Topping
1 cup frozen raspberries
Vanilla stevia to taste
1/2 cup water
1 tsp agar agar

50g Dark Chocolate 70%+


Base
  • Add nuts to the food processor
  • Process to a small crumb
  • Test the mixture by pressing it between your fingers- it should come together and release some oil
  • Press into the base of your desired tin (don't make it too thick, it's rich aim for 0.5-1cm)
  • Refrigerate/freeze while you make the citrus tofu 'cream'
Citrus 'Cream'

  • Combine citrus tofu 'cream' ingredients in a pot and bring to the boil
  • Blend smooth with an immersion blender
  • Pour onto base and leave to set in the fridge (10 mins or until firm)
Raspberry Topping

  • Combine the raspberry topping ingredients and bring to the boil
  • Blend smooth with an immersion blender
  • Pour onto citrus 'cream' layer and leave to set in the fridge (10 mins or until firm)
Chocolate Topping
  • Chop chocolate into even sized pieces
  • Melt in a Bain Marie (bowl over a pot of water)
  • Top with melted chocolate
  • Enjoy! These are best eaten while the chocolate is still liquid but will keep well in the fridge for a week

Hope you all enjoy this delicious dessert. We definitely did! 

Submitted to Healthy Vegan Fridays
Love and Smiles,







Pin It
Related Posts Plugin for WordPress, Blogger...