THE BAKING MAGIC HAS BEGUN! I always was a BIG fan of baking and in the earlier days I had a little shed in the garden that was basically my little bakery. I did some wedding cakes or other cake orders that were super fun to do! And I kinda really miss it really hard! So I introduce the baking series with a magical, dreamy and creamy vegan strawberry cheesecake. Let me show you how to make it!
Makes 3 little cheesecakes (10cm) or a nice big one (28cm)
- 5 or 6 vegan sandwich cookies (I bought from the brand veganz)
- 1 tsp of peanut butter
- 1 tsp of cinnamon
- pinch of salt
- 3/4 cup of coconut oil
Crumble up the sandwich cookies in a foodprocessor or by hand. Melt the coconut oil and combind and mix with the salt, cinnamon and peanutbuter until it looks like wet dirt or sand. Press down with a spoon or glass and put a side in the fridge and make the cheesecake filling now.
- 150 grams cashewnuts (soaked overnight)
- 1 tsp vanilla extract
- pinch of salt
- 1/2 cup coconut cream
- juice and zest of 1 lemon
- 3 big strawberries
- 3 tbsp maple syrup
- 1 tbsp soy cream (for whipping)
- 120 ml coconut oil
Make sure that you soak the cashews overnight because otherwise the filling comes out gritty instead of really creamy and resembles the cheesecake.
Put everything in a high speed blender except for the coconut oil, save that till last. Blend for 5-6 minutes until beautiful and creamy and a little bit light. whisk the melted coconut oil through the cheesecake filling. Get out your tart tins with the crust and pour over the lovely crust. Level out with a spatula and set in the freezer for at least 2 hours. In that time you can think about garnish.
- freeze dried raspberries
- melted dark chocolate
- chopped dark chocolate
- soy yoghurt
- acai powder
You can leave the garnish out if you want to keep it simple but for me it makes the cake shine and become magical.
So be creative! Share your pictures with me with #magicalfooddepartment so I can see them on instagram!
ENJOY THE MAGIC!