• Alicia Ann Lip

Baked Classic Cashew "Cheese"Cake



I prefer to bake my cashew cheese cake instead of the raw, no bake version as it sets better in room temperature without having to wait for it to thaw or worry about it melting if left on the counter for too long. Baking it will set it well and can be left out on the counter up to 2-3 hours.

Here is the recipe:

Filling:

1 1/2 cup of soaked cashews (3-4hrs)

2 tbsp of coconut oil

1/2 tsp of pink salts

1/4 cup of agave nectar

5 tbsp of macadamia milk

1/2 a lemon

1/2 tbsp of potato starch

Crust:

6 medjool dates pitted

1/4 cup of walnuts

1 cup of rolled oats

1/2 tsp of pink salts

5 tbsp of coconut oil

Serving size: relatively small cheesecake to serve 4 persons. So nothing goes to waste.

Method: Baked at 210C for 10 mins to brown the crust. After 10mins, lower the temperature to 160C and bake for 35mins. Check to see if the sides have lightly brown and the center is still slightly jiggy soft.

Do not over baked if not you will get a really tough cheesecake which is not ideal. Once done, turn off the oven and leave the oven door half open to cool for an hour. This will prevent the cheesecake from cracking at the top. Take out and cool on counter for additional of 2-3 hours before storing in refrigerate till next day preferably. Resist on cutting your cheesecake and save it for the next day! You can glaze your cheesecake slices with chocolate/cacao syrup.


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