For Herbivores

The ‘cheese-less’ cheesecake

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“ I wanted to buy a candle holder, but the store didn’t have one. So I got a cake.” – Mitch Hedberg

Of course, the reason behind why I chose to bake (or prepare) this cake was not because I was looking for a candle holder, but because I chose to do something different this Easter.

There are different ways of celebrating Easter and the best part is that it’s that time of the year where it’s alright to put all of your eggs in one basket and actually feel good about it. Speaking of eggs, I’d like to let you know in advance that you won’t need any for this simple-no fuss- no bake cheesecake recipe. Oh, and you won’t be needing cheese either. That’s right – no cheese, no eggs. Dare I call it vegan? I most certainly will!

Note: The measurements indicated below serves 10.
One cup has a volume of roughly 250 to 300ml, which is basically a standard sized coffee mug.

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Ingredients:

The crust:
2 cups of dried figs (or pitted dates)
1 and ½ cups of almonds
1 and ½ cups of walnuts
A pinch of salt

The filling:
3 cups of cashews (either soaked overnight or immersed in hot water for 30 minutes)
½ cup almond oil
½ cup almond milk
¼ cup  extra virgin coconut oil
¾ cup date syrup (or maple syrup. In case you’d like to use honey, you may do so but it wouldn’t be considered vegan then)
1 large lemon juiced (If life gives you a lemon, you now know what to do)
½ cup blueberries
¼ cup pomegranate seeds
A pinch of salt

Greasing agent: Almond oil

Let’s create some vegan magic now!

1. Add the ingredients of the crust in parts to a food processor (not blender) and grind them to fine bits. Ensure that the final mixture is neither too dry nor too sticky and is moist. You could add more figs or almonds until the desired texture is achieved.
2.  Lightly grease a springform pan with almond oil to make it easier to take the finished cake off the tray. Following this step, pour in the ground mixture of dried figs, almonds and walnuts and press it down firmly to build the basal layer or the crust. It’s best to use your hands for this as you would be able to judge if the consistency of the crust is uniform and moist enough.
3. Blend all the ingredients of the filling, except the blueberries and pomegranate seeds. Leave them aside for the layers that will be added on the top.
4. Decant ¾ of the filling on to the cake crust and allow it to set in the chiller for at least 4 hours (depending on the depth of the pan). Alternatively, you may also place it inside the freezer until the layer of filling sets.
5. Add the blueberries to the remainder of the filling in a blender and blend until you’re left with a consistent indigo smoothie. Once the first layer of filling in the pan has set, carefully pour the blueberry layer on top and allow it to set as well. Tap the pan to release trapped air bubbles.
6. Sprinkle a few pomegranate seeds on the top layer to decorate the cake and leave it to set inside the freezer.
7. I had some filling left over so I created a third layer on top of the set blueberry layer and then added some pomegranate seeds along with a few drops of pomegranate juice (which you can make simply by crushing the seeds).

Photographed by @NoxVoyager

Photographed by @NoxVoyager

8. The twirls that you see in the picture were created using a fork and sliding it across the surface as soon as I had added the pomegranate juice.

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9. Once you’ve added all the layers, place it back into the freezer until it sets and after it’s done, pop it out of the springform and surprise your friends with this vegan dessert!

Photographed by @NoxVoyager

Photographed by @NoxVoyager

 

Even the non-vegetarians are going love it. Take my word for it 🙂

Share pictures of how your cake turned out and give me a shout if you have.

Comestible regards,
Judy Sebastian

 

10 Comments

  1. Alphonsa Sebastian

    April 5, 2015 at 10:57 pm

    I thought that having a dessert was no longer in the repertoire of foods I could eat………… not anymore! Thanks Judy.

    • Food She Blogged

      April 6, 2015 at 4:29 pm

      Hehe!
      Glad you enjoyed this, Mum 😀
      Many more treats to come!

  2. Bilna Sandeep

    April 8, 2015 at 7:42 am

    That looks yummy!! Its nice to find another UAE blogger 🙂

    • Food She Blogged

      April 8, 2015 at 8:35 pm

      Hello Bilna,
      Thanks for stopping by and leaving a comment.
      Sure is fun networking, isn’t it? See you at one of our blogger meet-ups!

  3. Shalini Jacob

    April 14, 2015 at 12:22 am

    Thanks Judy,
    I am looking forward to trying this out with some substitutes, like olive oil as the greasing agent. No pomes at this time of the year, so will work on a subs for that too., unless I find the seeds somewhere. I guess one could also try crumbling crackers for the pie crust if you have nut allergies. That is why cooking can be fun – experimenting and tasting.
    Maybe this dessert is in need of a new name!

    • Food She Blogged

      April 16, 2015 at 12:15 pm

      Haha! Indeed!
      Gotta love experimentation 🙂
      Happy exploring and discovering!!

  4. Mitzie Mee

    April 25, 2015 at 7:55 am

    Looks delicious..even to a non-vegan like me:)

  5. Jennifer

    May 20, 2015 at 1:20 am

    Well blow me down. A Vegan cheesecake! Looks low risk and delicious. No campy here then ! 😉

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