VEGAN RASPBERRY CHEESECAKE

I had imagined this raspberry cheesecake having different layers of pink with a slight swirl on top.
I also wanted to use agar agar this time. It’s the first time I’ve posted a vegan cheesecake recipe using agar agar. The reason being is that I really wanted a cheesecake that would keeps it’s form/shape even when the temperature starts to heat up.
Vgan cheesecake that are tofu based or solely rely on a cashew/coconut base tend to not do well in warmer weather. That being said…this vegan raspberry cheesecake still tastes best chilled but you really don’t need to rush putting it in the fridge the minute you’ve taken it out. Plus agar agar sets the cake so nicely that edges almost seem flawless.



It’s even prettier from the top! Extra fresh raspberries aren’t even needed for a garnish but I think it gives this vegan raspberry cheesecake a whimsical touch that is perfect for easter/spring/summer parties.
The raspberry swirl reaches deep into the vegan raspberry cheesecake and the velvety, rich cream with just a touch of sweetness is hard to resist. Date sweetened desserts are so wonderful!


One of my favorite parts was actually the crust. So much so that the crust could be a delicious granola bar in itself….but that’s another recipe ;)

Ingredients

• Crust
• 3 Medjool Dates
• 1.5 cups Unsweetened Coconut Flakes
• 1 pinch Salt
• Coconut Base
• 1 cup Raw Cashews (soaked in water for at least 2 hours, overnight is best for creamiest results, be sure to pat them dry with a paper towel before using or the extra liquid can ruin the cake)
• 3 cups Coconut Cream (from roughly 2 14oz (400ml) can of coconut milk - see notes!)
• 1/8 cup Fresh Lemon Juice
• Raspberry Base
• 4 cups Fresh Raspberries
• 3 Medjool Dates
• 1 cup Water
• 1 tablespoon 8g Agar Agar Powder or 3 tablespoons Agar Agar Flakes
• Garnish
• Fresh Raspberries
• Edible or decorative flowers
• US Customary - Metric

Instructions

1. Prepare the cheesecake crust by pulsing the crust ingredients (dates, coconut, and salt) in a food processor. Be careful not to blend the ingredients. The crust should still have some texture to it. Press the coconut-date mixture firmly and evenly into the bottom of a 6" cake ring (see notes). Set aside.
2. Prepare the coconut base by blending the soaked cashews and 1 cup of the coconut cream. Slowly add more coconut cream until well blended. Then add the lemon juice. Don't over mix the lemon juice with the coconut-cashew mixture or the coconut cream will begin to curdle. Divide the coconut base evenly among 4 bowls. This should equal to slightly less than 1 cup in each bowl or roughly 205g. Set aside.
3. .......................................

for full instruction please see : www.veganfamilyrecipes.com

source https://cakecooking-recipes.blogspot.com/2018/11/vegan-raspberry-cheesecake.html