day, I offer two desserts in one. A few days ago now, I was thinking about making a cheesecake since it's been a while. And thinking about it I said to myself: wait! Cheesecake means cheesecake. In general, in the non-vegan version, the creamy part is composed of cheese such as ricotta or fresh cheese such as Saint Morêt or Philadelphia. This part rests on a crispy base made from cake like speculoos, crackers, etc.
For once, the word "cheesecake" really takes on its full meaning since there are both sides. I nitpick 🙂! Finally, it allowed me to make a new recipe. So you have a very soft cake base, melting in the mouth with lemon, a lemon cheesecake topped with a blueberry sauce. Honestly, the result is really, really delicious. In addition, nothing too complicated. I also discovered a new cake recipe that I will be quick to decline in various forms :).
I urge you to try the experience of the cheesecake cake + creamy layer (cheese).
And if you are a cheesecake addict, here is my Raw Vegan Cheesecake with Coconut and Cognac or my Bars of Mint and Chocolate Vegan Cheesecakes and finally my Vegan Passion Fruit Cheesecake.
But let's start with the cake if you want ...
It’s one of those cakes that I love because one bowl is enough. So little dishes :). I think about it because I don't have a dishwasher. And, it only requires a few ingredients that you normally always have on hand.
But above all, preheat the oven anyway and prepare your springform pan. I recommend a springform pan because you're going to put the cheesecake on the cake and the mold is much, much easier with a springform pan. Otherwise, I will have warned you, it is at your own risk. Do not forget to line it with parchment paper the bottom and the sides, it is more practical for demoulding again :).
You put the dry ingredients, stir, then the liquid ingredients and you mix to incorporate everything not too much. You pour into the pan and go to cooking until the blade of a knife comes out dry.
Important step when the cake is baked, let it cool completely in the mould.
Ingredients :
CAKE :
* 1 3/4 Cup Flour
* 3/4 Cup + 2 tbsp Sugar
* 1 tbsp Baking Powder
* 2 tbsp Lemon Zest + Juice of 2 Lemons
* 1/4 Cup Oil
* 3/4 Cup + 2 tbsp Plant Based Milk
* 1 tsp Vanilla Extract
CHEESECAKE :
* 180 gr Cashews
* 1 Can Full Fat Coconut Milk
* 1 tbsp Lemon Zest
* 1 tbsp Lemon Juice
* 1tbsp Agave Syrup
* 6 tbsp Melted Coconut Oil
TOPPING :
* 230 gr Blueberries
* 1 tsp Lemon Zest + Juice
* 2 tbsp Sugar
* 1 tsp Cornstarch
Instructions-
Soak the cashews in boiling water for 1 hour.
Preheat your oven to 180 ° C and prepare an 18 cm springform cake pan.
In a salad bowl, pour the dry ingredients for the lemon cake. Stir. Then add the liquids and mix. Do not mix too much.
Pour into the pan and bake for 25-30 min or until the blade of a knife comes out dry.
Take the cake out of the oven and let it cool completely in the pan.
Next, prepare the topping. In a saucepan, pour the blueberries with the lemon zest and the sugar. Mix the starch in the lemon juice and then pour into the pan. Heat over medium heat, stirring occasionally for about 10 min. The mixture will thicken a bit and you will have a creamy sauce. Do not crush the blueberries. Pour into a container and place in the fridge.
For the cheesecake, pour all the ingredients into your blender and mix to have a smooth and creamy consistency. It's thick, it's normal. Pour over the cold lemon cake and place in the fridge for 2 hours or until the cheesecake part is completely solid.
Demould the cake.
Decorate with the blueberry sauce and enjoy 🙂
Note : keep in fridge
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