After the kids got home and I told them about how much I was in love with my Lemon & Strawberry Cheesecake, they were so excited that I had to make another one. Since the tasting of this Lemon Cheesecake, there has been much discussion about the next flavours I can try.
I suspect that this might be the start of a beautiful plant-based cheesecake friendship.
Apologies in advance for possibly a string of cheesecake recipes!
Prepare a 9-inch spring form tin by lining the base and sides with baking paper.
Pre-heat fan-forced oven to 180 degrees Celsius
Make sure cashew nuts have been soaking for at least 4 hours
1 ¼ cup plain flour
4 tablespoons caster sugar
½ cup olive oil
1 tablespoon milk
Zest of two lemons
Process all ingredients into a food processor until the mixture resembles a biscuity crumb.
Pour into tin and use fingers to press over base evenly.
Bake for 30 minutes.
600 gram silken tofu
275 gram raw cashew nuts – soaked for at least 4 hours and then drained
2 tablespoon corn flour
4 tablespoon almond milk
2 teaspoon vanilla extract
1 cup caster sugar
Zest of three lemons
200ml lemon juice
Put all ingredients in a blender and blend until ultra smooth.
Once base is cooked, remove from oven and pour filling over base.
Return to the oven and bake for one hour.
5 lemons – pith completely removed and thinly sliced
½ cup water
1 cup sugar
½ teaspoon agar agar powder
Place water, lemon and sugar in saucepan.
Bring to boil, then reduce heat and allow to simmer for 60 minutes.
Do not add agar-agar powder until ready to pour on top of filling.
Once cheesecake filling is out of the oven, return lemon mixture to the heat, add agar-agar powder and stir gently for 2 minutes.
Immediately pour lemon topping over cooked cheesecake and leave to cool to room temperature.
Leave in refrigerator over night allowing to cool and set.