Tag: Cheesecake

Raspberry Cheesecake [vegan and gluten free]

What’s going on with this heat? Last week we were moaning that it felt like winter, now we’re in the midst of a bloomin’ heatwave! I’m definitely NOT complaining. I love the heat. I love having all the doors and windows open. Love the amazing sunsets. And love actually wearing my summery clothes. When the weather reaches these dizzy heights I cling onto my childhood memories, when I’m sure summer holidays were definitely sunnier than they appear to be these days. Perhaps I have a rose tinted view of those idealistic days, when the only care was what time the ice cream van was rocking up, or which tree we’d be climbing. But, summer memories definitely involve summer berries that’s for sure. And what better way to enjoy the raspberries you’ll be a picking than in this super tasty Raspberry Cheesecake. 

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Raspberry Cheesecake
For the base:
150g medjool dates
100g almonds
60g oats
50g coconut oil (melted)

For the filling:
1 block firm tofu
225g raspberries
50g coconut oil
1 tbsp rice/fruit/agave syrup

  • In a food processor, blend the dates, almonds and oats until thoroughly chopped. Melt the coconut oil in a saucepan on a low heat and blend with the nut mixture, it should combine slightly.  
  • Add to your tin (I used mini tart tins), press down firmly using your hands and pop in the fridge for a couple of hours to set.
  • Drain the tofu, and blend in the processor until smooth. Add the raspberries, and blend until smooth and creamy.
  • Melt the coconut oil and add along with the syrup and blend once more until combined.
  • Spread evenly over the base and leave in the fridge for another few hours until firm.
  • Top with fresh fruit.

Get picking those raspberries 🙂

Veronica x

Raw Chocolate Cheesecake

I feel like I’m writing a similar post to one I wrote about this time last year. It goes along the lines of, I’m in training for the marathon…I’m knackered…work is busy….life is hectic…time is flying by. And there doesn’t seem to be any sign of the craziness letting up soon. I’ve taken the week off work to try and gain a little perspective. I’ve been resting, enjoying dog walks, catching up with friends, shopping, having my hair cut – you know fun things.

Training means I spend A LOT of the time eating and A LOT of the time tired. I try to make sure that I’m eating the right sort of foods that will ensure my body can endure what I’m putting it through (oh god why am I putting it through this again?!). You know, the usual stuff, slow releasing carbs (pasta party anyone?), and refuelling on protein (usually homemade beans on toast). After my long weekend run I’m literally hunting the cupboards to see what I can find. And I can’t wait to make another batch of these tasty treats that will get me through the post running slump.

These little beauties are made using avocado. If you’re like me and absolutely love them, it may feel a waste of a good avocado to make it into something completely different (even if it is chocolate based) after all there does seem to be too many occasions where I’ve opened one up to be greeted by gross brown inedible flesh (mega first world problems). Why not hold back you bad avocados for this recipe?! Problem solved.

Raw Cheesecake

Raw Chocolate Cheesecake

Raw Chocolate Cheesecake
Makes 5 mini cheesecakes 

125g Almonds
100g Medjool dates (or soak dried dates)
40g Coconut oil (melted)

3 small Avocados
2-3 tbsp Raw cacao powder 
1 tbsp Coconut oil (melted)
2 tbsp Agave syrup (or maple syrup)
1 tsp vanilla extract

Optional for decoration:
1 tbsp toasted Hazelnuts (chopped)
1 tbsp cacao nibs

  • In a food processor blitz the almonds until roughly chopped. Add the dates and melted coconut oil and it should come together.
  • Spoon the mixture into mini tart cases or ramekin dishes and refrigerate whilst you make the chocolate mixture.
  • Wash up your food processor (unless you have two)
  • Scoop out the avocados and blend until creamy.
  • Add the cacao powder, coconut oil and agave syrup and blend until smooth and thoroughly combined.
  • Remove the almond bases from the fridge and evenly distribute your avocado chocolate mixture. Place in the fridge to set the filling.

These are definitely ones to try.
Enjoy!

Veronica x

Vegan Rhubarb & Ginger Cheesecake

Tis the season for rhubarb. Yes, rhubarb is starting to sprout it’s beautiful pink stalks from the ground and we can now enjoy, what I believe, is one of our most underestimated fruits. Let’s celebrate all things rhubarb!

It’s only in recent years that I have come to appreciate this delicious fruit, it was one of those things that I turned my nose up at all my childhood and avoided at all costs. That is until I actually tried it.

We had to move our rhubarb plant when we got our chickens, it now resides in our front garden and has taken a couple of years to reestablish itself, but this year it looks like we may have a bumper crop. I love the sharpness of rhubarb, and the contrast it brings to a sweet dessert.

I don’t know if you’ve seen Amy’s delicious Elderflower cheesecake? I didn’t get a chance to taste her creation, but I have adapted it and it is easily versatile to whatever works seasonally. So here is my rhubarb version and what goes perfectly with rhubarb? Ginger – obvs!

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Rhubarb-Vegan-Cheesecake

Rhubarb-Ginger-Cheesecake

Rhubarb & Ginger Cheesecake

For the crust:
50g almonds (soaked for 30 mins)
150g hazelnuts
150g dates
2 tspn ground ginger

For the filling:
350g cashews (soaked overnight, or for at least 4 hours)
85 ml coconut oil
2 tbsp maple syrup
1 tspn vanilla extract
Juice of half a lemon

For the topping:
5 stalks of rhubarb
A thumb sized piece of ginger (grated)
2 tbsp xylitol
3 tbsp water

  • Begin by making the base. In a large, dry frying pan gently toast the hazelnuts on a medium-high heat, for around 5-10mins until the skins begin to darken and peel away. Shake the pan from time to time to prevent burning.
  • Wrap the hazelnuts in a clean cloth and rub vigorously to remove most of the skins.
  • Rinse the soaked almonds in fresh water and combine in a blender with the hazelnuts, dates and ginger. The mixture should start to come together in firm, sticky clumps.
  • Press the base mixture firmly down into a non-stick 20cm springform cake tin.
  • Set in the fridge whilst you prepare the topping.
  • Melt the coconut oil in a pan. Rinse the cashews and put in a high-speed blender along with the coconut oil and remaining ingredients and blend until smooth.
  • Spoon the mixture onto the base and spread out evenly.
  • Set in the fridge for a few hours or overnight.
  • Gently release the springform pan and ease the cheesecake away from the base.
  • Rinse the rhubarb stalks and chop into pieces, add to a pan along with the xylitol, water and grated ginger. Cook on a medium heat for 15-20 minutes until very soft. Stir thoroughly and leave to cool. Once cooled spread evenly over the cheesecake.

Enjoy!

Veronica x

Cruelty free: Chocolate Orange Tofu Cheesecake

Newsflash! Tofu is awesome and here is the proof.

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Tofu, I think has a bad reputation. I kind of understand why. I mean, it doesn’t exactly look appealing (see one of the pictures below) and on its own is pretty bland. But, it is the lack of flavour that is Tofu’s genius, making it an extremely versatile ingredient. Sweet or savoury, sliced or scrambled it has a lot going for it. That’s right I said scrambled and it is good, fried until crispy and added to a stir-fry also good, or blended with chocolate and sugar to make…..CHEESECAKE! That’s right I said it.

Cheesecake was one of those deserts I hated as a child, the name put me off alone and I always refused it without so much as a teeny taste. Then I grew up. Watched that Friends episode, you know, The One with all the Cheesecake. Discovered my love and adoration for this delicious desert. How is it possible to have that creamy loveliness in vegan form? Well here it is and it is thanks to our new friend tofu, and chocolate obvs!

I found this recipe one day randomly googling vegan food and came across it on the Guardian. I have adapted it slightly here but have also made the one on their site and that is equally as good. This one just saves a little time without having to faff around toasting hazelnuts, forgetting about them and then burning them, but if that is your thing go for it.

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Ingredients

For the base:
10 hobnob biscuits
3 tbsp dairy free margarine
2 tbsp cocoa powder
2 tbsp icing sugar

For the filling:
300g silken tofu (there is more than one type of tofu, you need silken for this recipe)
100g 70% + dark fair trade chocolate (dairy free)
2 tbsp fairtrade cocoa powder
4 tbsp icing sugar
grated zest of one orange (you can leave this out if you prefer)

1. Blitz your biscuits in a food processor until fine, or bash them in a bag using a rolling pin. Add the cocoa and icing sugar and mix through thoroughly.
2. Melt the margarine and add to the biscuit base and mix in. Press firmly into a flan or cake tin (I used a 20cm).
3. Leave to chill in the fridge whilst you make the filling.
4. Drain your silken tofu, and blitz until smooth in your food processor or get those muscles going and using a wooden spoon!
5. Melt the dark chocolate using a bain marie (that’s just a bowl standing in a saucepan of hot water).
6. Add and mix the cocoa, icing sugar and orange zest to the tofu, and the melted chocolate.
7. Spread the filling over the biscuit base. Chill in the fridge for another couple of hours, if you can wait that long!

This is really tasty and only takes about half an hour to make, plus it is much less fattening than a normal cheesecake!