This vegan cheesecake contains no actual cheese, instead it is based on nuts, which provides a wonderful, natural richness and flavour. The combination of fragrant earl grey tea and chocolate is utterly irresistible.
Note: You will need to start your cheesecake a day before you want to serve it, as the cashews require 24 hours soaking time, and the cheesecake will need to set for 4 hours in the fridge.
Are you looking for more vegan dessert recipes?
Ingredients
Method
Place nuts and tea bags in a large bowl, cover with cold water; stand for 24 hours.
Drain, reserving 1/2 cup of the soaking liquid. Place nuts in the bowl of a food processor then empty tea leaves from tea bags over nuts. Add reserved soaking liquid, cacao, dates, oil and extract; process until mixture is as smooth as possible.
Grease a 22cm (base measurement) springform pan; line with baking paper.
Make cheesecake base: Process buckinis, nuts and cacao until finely ground. With the motor operating, add dates, oil, the water and extract; process until well combined and the mixture sticks together when pressed.
Using the back of a spoon, spread the cheesecake base mixture evenly into pan; refrigerate for 15 minutes or until firm.
Spread filling over chilled base. Refrigerate for at least 4 hours or until firm. To serve, top vegan cheesecake with figs and dust with sifted cacao powder.
Ingredient tip
We used activated buckinis (buckwheat) from health food stores.
Cutting the vegan cheesecake
Use a hot knife to slice the vegan cheesecake neatly.
Share this post