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...
SUMMER
BERRY CHEESECAKE
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
coconut milk
1/3 cup rice malt syrup/maple syrup
2tsp corn starch/tapioca starch
1/2 tsp salt
1tsp vanilla
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:
Preheat
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
aside.
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..😎