This beautiful confection is by Ania at Lazy Cat Kitchen.
This recipe features the miraculous aquafaba! Aquafaba is the water from cooked or canned chickpeas (but can be any bean) used as an egg substitute. I am finding wonderul uses for aquafaba, as it can be whipped into a meringue, a dreamy topping, and substituted in practically any recipe in place of egg. Here is a shining example of this magical stuff!
Ingredients
- makes:
6 " dia cheesecake
- preparation
time: 30 min
- cooking
time: 10 min
CHEESECAKE BASE
- 20
dates / 6 oz pitted and soaked in boiling water
- a
few pinches of fine salt
- heaped
1 cup almonds
- 1½
tbsp raw cacao (optional)
CHEESECAKE
- 1
cup raw cashews (soaked overnight)
- 21
oz RIPE strawberries, de-stemmed (weigh after de-stemming)
- 4-6
tbsp liquid sweetener (maple syrup, agave, liquid sugar in the raw, etc) adjust to taste
- 6½
level tsp agar agar flakes*
- ½
cup coconut cream, chilled (from a tin)
- ½
cup reduced aquafaba*
DECORATION (optional)
- chocolate
shavings
- fresh
strawberries
Method
- Line
the bottom of your spring form tin (mine was 6 ” across and 2.5 ” tall) with a circle of baking paper
and cut out a long rectangle to line the sides with.
CHEESECAKE BASE
- Grind
your almonds in a food processor until you get a coarse crumb. Take them
out of the food processor and set aside.
- Drain
your dates and chop them roughly. Put into a food processor and process
into a paste. Add cacao powder and a bit of salt to taste and process some
more.
- In
a bowl, mix date paste with enough ground almonds to obtain a dough that
isn’t too sticky yet still holds together well. I prefer doing it by hand
to get a feel for exactly how many almonds I should be adding.
- Line
the sides of the baking tin and then mould the base mixture to the bottom
of your spring form tin. Press the mixture down well with your fingers so
that there are no gaps / air-bubbles. Put a bit if baking paper on top of
the base and weigh it down with something heavy (I used a round container
of similar size, filled with sugar). Put into the fridge while you make
your cheesecake mixture.
CHEESECAKE MIXTURE
- Just
before you are ready to start blending the cheesecake, put agar flakes, ½
cup of reduced aquafaba (or water if you don’t want to use aquafaba) and ½
cup of coconut cream into a small pot. Let the mixture come to the boil
and simmer on low-medium heat, stirring frequently, until flakes almost
dissolve and the mixture thickens (about 10 mins). From that point
onwards, you’ll need to work fast as agar sets as soon as it cools down.
- Chuck
in cashews, de-stemmed strawberries, maple syrup and warm agar (not hot,
let it cool down a little) mixture into a blender. Blend, scraping the
sides of the blender from time to time as the set agar likes to stay on
those. Adjust the sweetness to taste. Blend until completely smooth.
- As
soon as the cheesecake mixture is super smooth, take the spring form tin
out of the freezer and pour the cheesecake mixture on top of the set base.
Make sure you do it very quickly to get a smooth finish as, like I
mentioned before, agar sets very quickly. Gently hit the filled spring
form tin against your work surface a few times to get rid of air
pockets/bubbles.
- You
don’t need to put this cheesecake into the freezer as it will set
beautifully at room temperature or in the fridge. Once set, decorate at
will.
Notes
*I have never used agar powder, but if that’s the only
agar you have, conventional wisdom says that 3 tsp agar flakes equals 1 tsp
agar powder, so for this recipe I would use a touch over 2 tsp of agar powder.
**Aquafaba – water from a can of low-sodium chickpeas
or from cooking dry chickpeas at home, reduced on the stove to achieve thicker
consistency.
Recipe by Ania at Lazy Cat Kitchen
3 Researches SHOW Why Coconut Oil Kills Waist Fat.
ReplyDeleteThis means that you actually burn fat by consuming Coconut Fat (also coconut milk, coconut cream and coconut oil).
These 3 researches from large medical journals are sure to turn the traditional nutrition world around!