We let ourselves go with the American Retro style, and our kitchen is full of American classics, one recipe after another, like this creamy cheesecake made out of vegan cheese.
Servings for 1
First, we will make the base by grinding the cookies and nuts and mixing them with the melted margarine until we have mouldable dough.
Place this dough evenly on the base of a round mould with removable bottom with a 15 cm diameter approximately, and previously covered with parchment paper.
Preheat the oven to 180°C, top and bottom heat. Meanwhile, we will prepare the filling.
Place the hydrated cashews in the mixer with the coconut cream, vegan cream cheese, cornstarch, vanilla and agave syrup, coconut oil, lemon zest and lemon juice.
Pour this mix into a pan and heat over medium-high heat, stirring, until we reach a smooth and creamy texture.
At this point, we can taste it and decide if we need to add some sweetener, vanilla, or lemon juice.
Pour the filling into the mould and bake for 50-60 minutes.
Take it out of the oven and let it cool before removing the cake from the mould.
Garnish with a layer of raspberry marmalade and whole raspberries.
Put the cashews in water for 2-3 hours before making the filling. Then place them in a colander and wash them before use.
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