08 Jul Vegan Strawberry Cheesecake
Vegan Strawberry Cheesecake
100 gr. Rolled oats
50 gr. Quinoa
50 gr. Sesame seeds
100 gr. Honey
1.½ tbsp. Coconut oil
1 tbsp. Date syrup
½ tsp. Cinnamon
500 gr. Tofu
250 gr. Peanuts (soaked overnight)
100 gr. Santen (melted in a small saucepan, with 1 tbsp. water)
2 tbsp. Vanilla sugar
100 gr. Honey
1 tsp. Baking powder
Pinch of salt
450 gr. Of your favorite store bought (or homemade) strawberry jam
Preheat oven at 180 degrees Celsius. In a small saucepan melt honey (for the crust), coconut oil, date syrup and cinnamon until thoroughly combined. Mix dry ingredients (oats, quinoa and sesame seeds) and add the honey mixture – make sure every oat is lightly covered.
Spread the mixture (in a single layer) on a baking sheet covered with baking parchment or kitchen paper.
Bake until golden, about 30 minutes, stirring every 10 minutes.
Lightly grease a cake tin and put mixture in the tin. Spread evenly over the base and press down firmly with the back of a spoon. Leave to set and cool down for 30 minutes.
In the meanwhile add soaked peanuts to high-speed blender with tofu, santen, vanilla sugar, honey, baking powder and salt. Blend on high until very creamy and smooth, scraping down sides as needed.
Pour filling over cooled crust and spread into an even layer. Bake in the oven at 120 degrees Celsius for approximately 30 minutes – until lightly brown. Let it cool, add a layer of jam and refrigerate for at least two hours.