If you use a 'brownie tin' the cheesecake comes out like this...
Hello again dear friends,
So continuing our series of Extremely Tasty Vegan Recipes, here is a fabulous dessert for hot Australian summers! You can prepare the cheesecake in muffin tins, brownie pans or as a cake in a spring form tin: this last is probably the
easiest, as getting the cheese cake out of the pans almost requires a tradies skill...but the small pans make for better keeping. I use both...but the brownie pan for the recipe.
Oh, and I had never made a recipe with ‘coulis’ in it before, in fact I wasn’t sure what ‘coulis’ was, but.. as you will taste...it really tops off the cheesecake beautifully.
So put on your aprons and here we go for your...
For the Base:
I cup oatmeal
I cup nuts: brazils or walnuts or macadamias
1/3 (one third) cup ricebran oil or coconut oil
For the Filling:
1 1/2 cups cashew nuts ( broken cashews are cheap and just as good as whole for the recipe)
1 400ml can of
1/3 cup rice malt syrup/maple syrup
2tsp corn starch/tapioca starch
1/2 tsp salt
Juice of 1/2 lemon, plus zest of whole lemon, save other half.
1 1/2 tsp agar agar
For the Berry Coulis
2 1/2 cups fresh berries, (strawberries, blackberries , marion berries, blueberries etc
as you like).
4 T water
1T rice malt syrup/maple syrup.
1 teaspoon agar agar
Juice of the other half of your lemon.
How to Make:
your oven to 176C.(350F)
Lightly oil the 8 rectangular cups in a brownie pan (or oil a 20/25cm spring form cake tin, if you want a round cheesecake, as in the photo above)
Now firstly make the Base. Zap the oatmeal and nuts in a blender till it resembles breadcrumbs. Empty into a bowl, then slowly add coconut oil and mix well:it should stick
together when pressed, and you may not need all the oil. Next, spoon the mix into each of the 8 brownie tin rectangles, patting down with your fingertips. Put the pan in your heated oven until the mix just begins to brown, 5-10 mins: keep an eye on it! Set
Get together the Filling ingredients, put them all in your blender, or a
powerful food processor is better, and zap until very smooth. Pour into a saucepan and bring to a boil, stirring all the time (!) for 1 minute. Pour the thick mix into the brownie pan rectangles, until just below the rim of each, say 5mm below.
Now to make the Coulis. Put the berries in a small saucepan and simmer for 10 minutes or so, until the berries are soft but not cooked. Pour them into a stout sieve
over a bowl and press the berries with a tablespoon so the juice runs into the bowl. Eat the berries. In a small saucepan mix together the water, lemon juice, agar agar and syrup. Then pour in the berry juice, bring it to a gentle boil and simmer for
1 minute. Take off the heat and cool for a couple of minutes, but don’t let the coulis set! Pour the warm coulis carefully onto each rectangle in the brownie pan. Then put in the fridge for an hour.
Now, I use a plasterer’s knife, wide and flexible, to ease each slice out of the pan, but there may be a good kitchen implement that does the job too…
So there it is..Share with your friends with a chai at arvo tea time, and blessings upon you wherever you may be..