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This no-bake tangerine cheesecake is:
- vegan gluten
- free sugar-free (without refined sugar)
- lactose free
- free of soy
- lemony, fruity and fresh
Ingredients
For the ground
- 150 g of ground almonds (or hazelnuts)
- 2 tablespoons of flaxseed (whole or broken, does not matter ?
- 4 tablespoons rice syrup
- Option (a musthave for me): 50 g of planed almonds, briefly roasted
For the filling
- 400 g of coconut yoghurt (or everyone else like almond yoghurt)
- 400 ml coconut milk (68% coconut extract)
- 200 g cashews (1-2 hours or best soaked overnight)
- 2 vanilla pods or a heaped teaspoon of ground vanilla
- 1 large or 2 small organic lemons (you use the juice and the grated peel)
- 3-5 tablespoons xylitol (depending on what kind of sugar junkie you are ?
- 3 sachets of agar-agar (18g)
- 2 x mandrines (about 175 g drained weight) in the tin.
- Vanilla extract (optional)
For the fruit layer
- 2 x tangerines in the tin
- 200 ml of juice (your organic lemon and the drained weight)
- 5 g agar-agar
Kitchenware:
- A good mixer
- A springform or even better, a cake ring (20 cm)
- small pot Mixing bowl
Method
prepare your baking dish:
- cover the bottom of the pan or the base of the cake ring with baking paper.
- Drain 2 cans of tangerine very well and catch the liquid (you’ll need that later)
- Now drain the water from the soaked cashews and put them aside as well.
Let’s start with the cake bottom:
- Put the gold single seeds in the blender and let it finely grind.
- Put the flaxseed flour together with the ground almonds and rice syrup into a mixing bowl.
- Mud until a nice mass arises.
- Form a huge bliss ball (just a ball) and carefully spread the thin bottom in your baking pan.
- Option: Cover the cake bottom with roasted almond flakes, tastes divine!
- Place the baking pan in the freezer (or the fridge)
Now it’s up to the filling:
- Add the cashew nuts with the coconut milk and yoghurt to your blender and mix everything to a creamy consistency.
- Wash the organic lemon (s) thoroughly and rub a heaped teaspoon of fresh lemon peel.
- Add the grated lemon zest, the vanilla marrow, 5 drops of vanilla extract (optional) and xylitol to the blender.
- If the mass is perfect, you put it in a bowl.
- Stir 18 g of agar with 350 ml of cold liquid. Use the lemon juice and the liquid of the tangerines.
- Boil the mixture for 2 minutes.
- With constant stirring pour slowly into your filling.
- Put the dripped mandarins down and pour the whole stuffing into your bakery.
- Now the cake comes in the fridge.
After one to two hours, the tangerine cake is firm enough and you can take care of the fruit layer.
- Drain the two remaining tins of tangerine.
- Garnish the cake with it.
- Add 200 ml cold draining liquid to 5 g agar-agar and cook for 2 minutes.
- Now pour the gelling agent slowly over all tangerines and let the vegan cheesecake chill in the fridge for a few more hours.
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