I have one of those spring release cheesecake tins, would anyone have a cheesecake recipe to fit this size tin, either cooked vegan or raw vegan. Many thanks.
lilyfield,
Dec 6, 6:48pm
Vegan cheese cake? Some concoction! Maybe a rice milk flan? Set with agar agar?
shepa1,
Dec 6, 11:12pm
There is a vegan takeaways in Te Rapa, Hamilton who sell cheesecake. It's made with cashew nuts I think. Son said it was very rich and yummy. I would love the recipe too so will watch this space in the hope someone has it :-)
nauru,
Dec 7, 12:26am
I was looking through the vegetarian thread and found this. Tofu Cheesecake. Crust: 5 slices wholemeal bread, 1/2c dates, 1/2c coconut Whiz in processor and press into a pie dish. Bake 180 for 20in. Filling: Blend 250g firm tofu, 1/2t salt, 440g tin pineapple pieces in juice, 1/4 water, 1/2c lemon juice, 1/2c honey or agave, 1/2c maize cornflour. Bring to boil in saucepan, stir until thickens. Pour into baked pie crust. When cool top with rasp coulis slightly thickened with cornflour or any other fruit topping. Quote frances1266 (7 ) 1:18 pm, Sun 14 Apr #618
frances1266,
Dec 7, 12:35am
Had forgotten about that one nauru, it is a nice recipe.Must make it again. I am looking for a recipe that would fit the small tin I have whereas that one from memory is for an 8" tin and is a flatter cheesecake. I probably need a raw cheesecake from cashews or similar.
motorbo,
Dec 7, 5:38am
use google the nicest ones usually have a date/nut/coconut oil base with a cashew cheese and flavours on top. Nadia lim does a good one go to her website
frances1266,
Dec 7, 6:05am
The only one I could find on Nadia Lim's site was an avocado, lime and coconut one which doesnt really appeal for Christmas Day. Is that the one you were thinking of motorbo?
Revive's BLUEBERRY AND CASHEW CHEESECAKE Base Ingredients: 1 cup each of almonds, cashew nuts and dates ½ cup boiling water
Filling Ingredients: 2 cups cashew nuts 10 pitted dates ¼ tsp vanilla essence pinch salt 1 cup boiling water
Topping Ingredients: 2 cups frozen blueberries 2 tsp arrowroot or cornflour ½ cup cold water juice of ½ lemon
1. Put dates and boiling water in a cup for 2 minutes to soften. 2. Combine with all other base ingredients into food processor and process until a clumpy texture. Do not over process. It should have some small pieces or cashews showing. You may need to add a little more water if it is too dry. 3. With a rubber spatula, press the base into a 25cm (10”) tart dish (the ones with the removable bottoms are best). Make sure you get a thick crust along the sides. 4. Soak filling dates in boiling water for 2 minutes and combine with all other filling ingredients in a food processor. Process until you have a very smooth cashew cream. 5. Pour out over the base and make level. 6. To make the topping, mix the arrowroot, lemon juice and water in a cold small pot or frying pan. 7. Add blueberries and start heat (stirring well) until a gel has formed. 8. Pour blueberry topping over the cheesecake to complete. Use a fork to evenly distribute. 9. Refrigerate covered for several hours to help it firm up so it is easier to serve.
This note accompanied the recipe: You will need a good food processor for this recipe to blend the nuts. It will not work with a blender or stick blender.
Obviously this makes a bigger rather than a "small" cheesecake but I think the recipe could easily be halved, or maybe even quartered, if you didn't want to make any more than just the one small cheesecake.
I made a really nice vegan chocolate mousse that I put on a almond and coconut base so I guess you could also loosely call it vegan cheesecake. Made with avocado, dates, raw cacao. Can't put my hands on the recipe right now but can look for it if you are interested.
I LOVE this young lady. She's becoming quite popular on YT and is a Kiwi. I've made loads of her things and they are all yummy. Here's her vegan cheesecake :)
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