Clémentine (blog: Amande & Basilic) shares with us recipes to cook the best healthy meal. After the drink, appetizer and main, here is the cherry on the cake: the dessert! A yummy Vegan & Gluten-Free Blackcurrant Lemon Cheesecake...
A Lemon Cheesecake Fan
To begin with, I have to confess… I love lemon and cheesecake. So how to resist to a lemon cheesecake? I had to share with you a recipe, but not a traditional one as it will be vegan and gluten-free. There are a lot of cheesecakes recipes online but not so many vegetal ones.
The vegetal recipes I saw online so far always contains silky tofu and coconuts. I am personally not a fan of silky tofu because of its texture: I prefer firm tofu instead, which is easier to cook. About the second ingredient, I love coconuts, but I don’t want all my food to taste like coco. In vegan pastries, there are a lot: coco whipped cream, coco cream, coco oil,… So for this recipe’s texture, I will use non-flavored coco oil.
So there won’t be any silky tofu or coco cream in this blackcurrant and lemon cheesecake. But there will be more neutral ingredients that will sublimate this New York cake. Moreover, blackcurrant and lemon both have strong tastes, so it it better to balance.
A Gluten-free Cheesecake
Even if I don’t suffer from any celiac disease, I noticed that eating gluten makes my stomach inflate. It is even worst with seitan, so please be careful! Because of that, if I can avoid gluten in my recipes, I do so.
This is the reason why I created this gluten-free recipe. I bought the biscuits that will be the base of the cheesecake. I could have bake them myself, that’s true. However, when one has a vegan way of life, it is necessary to cook almost everything. So it is nice to buy a pack of biscuits for once. But you can totally bake the biscuits! Have a look at the different flours available, choose some gluten-free one and get started.
That’s important for the lemon cheesecake and blackcurrants berries to be raw. Why ? Because Vitamin C is protected this way.
You may notice that my cheesecake recipe doesn’t contain dates in the base, as it is usually done. I personally don’t really like the texture as it tends to be sticky. That’s why I decided to use biscuits instead.
Enjoy the recipe!
Lemon & Blackcurrant Cheesecake
Preparation: 30 minutes
+ 4 hours in the fridge
For a 16mm diameter cheesecake.
Ingredients for the cheesecake base
120g - gluten-free biscuits (nature, coco, fruits,…)
30g - coconut oil (non-flavored for me)
1/2 - lemon zeste
Ingredients for the lemon cream
80g - cashew nuts
80g - soy yogurt
20cl - soy milk
30g - agave syrup (or coconut sugar)
2g - agar-agar
1 - lemon’s juice
1 pinch of salt
Ingredients for the blackcurrant coulis
200g - blackcurrnt
20g - coconut sugar
1/2 teaspoon - agar-agar
A pastry circle or springform pan
The day before, put the cashew nuts into a bowl of cold water.
The next day, crush the biscuits with a rolling pin or pestle. Crush it until it becomes rough pieces (not powder). Put in a bowl.
Collect the lemon zestes and add it to the biscuits pieces. Mix well.
Add the liquid coconut oil and mix it well until smooth.
Put this paste at bottom of the pastry circle. I use a glass to compact it.
Store in the freezer during the rest of the recipe.
Lemon Cheesecake Filling
Mix the agar-agar into the cold soy milk. Heat it in a pan until it boils. Let it cook for a minute then turn the heat off.
In the blender, add: cashew nuts (without water) and mix for a few seconds.
Add soy yogurt, agave syrup, lime juice and a pinch of salt. Mix until smooth.
Add agar-agar and mix energetically.
Pour the filling on the base, and put it to the fridge two hours.
Add blackcurrant berries in the blender. Keep some to decorate later.
Add sugar and mix well. Add agar-agar and mix again.
Pour the coulis in a pan, heat for one or two minutes after boiling. Always stir.
Pour the coulis on the cheesecake and put it in the fridge for 2 hours.