I love cheesecake and for some reason, I have been craving cheesecake this week. A plant-based ‘cheesecake’ is something that I have not mastered fully. I have been searching a while for some recipe inspiration. But almost all plant-based ‘cheesecake’ recipes I find use coconut oil or tofu. I avoid coconut as it is no good for me due to the saturated fat issue for MS. They also generally use tofu and I am anti-soy products for all sorts of reasons, so I tend to avoid them. I decided to revisit my cashew cream and play around with the quantities of agar-agar powder. I was craving something that was silky smooth like cheesecake. Something light and airy and less substantial than my normal cashew cream slices. So I knew I had to play around with quantities.
I have had a few questions from people as to why I would call a plant-based ‘cheesecake’ a cheesecake. Especially when it doesn’t contain cheese. For me, using a certain word whether it be a burger, cheesecake, frosting, icing, omelette is because of how the word makes you feel. If I was to say I was making a cashew cream cake it makes you think one thing. But when I say chocolate and raspberry cheesecake it is a whole different thing. It makes you visualise the texture, the comfort factor, the mouthfeel and the taste. The only difference with a plant-based ‘cheesecake’ and a standard cheesecake is that one is more likely to be better for you. But whether I use a word or not is because how that word makes you feel.
This was absolutely divine. I was a little uncertain if it would set or not. But I left it in the fridge overnight and it cut beautifully. The kids asked me not to give this one away like I did the last cake I made!!! As I got some freshly ground nut butter from Bec at Tenterfield Health recently I also included some incredible almond butter which I think added to the overall creaminess of this cake. Actually pretty much all my ingredients apart from the raspberries came from Tenterfield Health. It was super easy to make, you just need to allow soaking time for the nuts and overnight setting time, so it is an exercise in patience. Do take note though, to only garnish with the coulis and fresh raspberries if you are going to serve immediately as the high water content will seep and affect the consistency of the cake.
Chocolate and Raspberry Cheesecake
- 2 cups dates dried and pitted
- 2 cups almonds raw
- 6 tablespoons almond butter
- 2 tablespoons cacao powder
- 4 tablespoons maple syrup
- 3 cups raw cashew nuts soaked in water for at least 4 hours
- 6 tablespoons maple syrup
- 3 tablespoons cacao powder
- 1 1/2 cup almond milk
- 1 1/2 cup water
- 1 1/2 teaspoons agar agar powder
- 2 cups raspberries frozen
- 1 cup caster sugar
- 1 cup water
- 2 punnets raspberries fresh
- Line the base of a 9-inch round spring-form tin with baking paper.
- Place all ingredients in food processor and process until begins to form a dough and
holds together when pressed.
- Press into bottom of tin firmly and leave to set in fridge.
- Drain cashews and add cashews, almond milk, maple syrup and cacao powder to blend and blend until smooth.
- Add water and agar agar powder to a saucepan and bring to a simmer and stir with
whisk for three minutes.
- Add agar agar mixture to chocolate mixture and blend until combined and smooth
- Pour over base and allow to set overnight.
- Add ingredients to a saucepan and increase heat until sugar dissolves.
- Blend this mixture
- Return to saucepan and allow to simmer for 10 minutes.